Gingerbread Dome Cake

Name: Gingerbread Dome Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 125 g Sugar; 50 g Flour; 1 1/2 TSP. Baking Powder; 1/2 TEASPOON Gingerbread spice; 20 g Cocoa powder; 50 g Cornstarch; 2 sheets Gelatine; 300 g Double cream cream cheese; 2 TABLESPOONS Cognac; 4 TABLESPOONS Honey; 100 g Milk chocolate; 100 g Gingerbread; 400 g Whipped cream; 2 packages Vanillin sugar; 2 TABLESPOONS Currant jam; 100 g Zebra Rolls; 1 TEASPOON Cocoa powder for dusting; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
125 g Sugar
50 g Flour
1 1/2 TSP. Baking Powder
1/2 TEASPOON Gingerbread spice
20 g Cocoa powder
50 g Cornstarch
2 sheets Gelatine
300 g Double cream cream cheese
2 TABLESPOONS Cognac
4 TABLESPOONS Honey
100 g Milk chocolate
100 g Gingerbread
400 g Whipped cream
2 packages Vanillin sugar
2 TABLESPOONS Currant jam
100 g Zebra Rolls
1 TEASPOON Cocoa powder for dusting
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until very stiff. Finally, pour in the sugar. Carefully fold in the egg yolk. Sieve flour, baking powder, gingerbread spice, cocoa and starch onto the mixture and fold in carefully. Line a springform pan (18 cm Ø) with baking paper.
2
Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Remove the sponge cake from the oven, remove from the edge of the springform pan and let it cool down on a cake rack. In the meantime soak the gelatine. Mix cream cheese, cognac and honey. Roughly chop the chocolate. Crumble the gingerbread. Squeeze the gelatine and dissolve. Stir into the cream cheese mixture drop by drop. Whip 200 g cream until stiff, allowing a packet of vanillin sugar to trickle in. Fold the gingerbread, chocolate and whipped cream into the mixture. Cut the sponge cake in half horizontally.
3
Crumble the gingerbread. Squeeze the gelatine and dissolve. Stir into the cream cheese mixture drop by drop. Whip 200 g cream until stiff, allowing a packet of vanillin sugar to trickle in. Fold the gingerbread, chocolate and whipped cream into the mixture. Cut the sponge cake in half horizontally. Spread the bottom cake layer with jam and spread the mixture dome-shaped on the cake layer. Cut the upper cake layer to the middle and cover the dome with it. Chill for 2 hours. After 1 3/4 hours, whip 200 g cream until stiff and allow 1 packet of vanilla sugar to trickle in. Coat the dome with it. Decorate with zebra rolls and cocoa
4
Spread the bottom cake layer with jam and spread the mixture dome-shaped on the cake layer. Cut the upper cake layer to the middle and cover the dome with it. Chill for 2 hours. After 1 3/4 hours, whip 200 g cream until stiff and allow 1 packet of vanilla sugar to trickle in. Coat the dome with it. Decorate with zebra rolls and cocoa