Santa Claus\' gingerbread cake

Name: Santa Claus\' gingerbread cake
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 200 g soft butter; 200 g Raw cane sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 120 g Flour; 1/2 pck. Baking Powder; 200 g ground almonds (with skin); 3 TSP Gingerbread spice; 1 Lemon; 150 g Schmand; 2 TABLESPOONS Icing sugar; 200 g Icing sugar; 50 g cold marzipan paste; 100 g redcurrant jelly; 1 Protein (Gr. M); 50 g Cranberries (from the glass); 50 g Sugar; 6 Branch/s (small) Rosemary; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

This is Santa's house! It stands dreamily high up on two layers of cake with a fruity sour-marzipan filling in between. From there the Minisanta has a great view of rosemary firs and sugared cranberries.

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

200 g soft butter
200 g Raw cane sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
120 g Flour
1/2 pck. Baking Powder
200 g ground almonds (with skin)
3 TSP Gingerbread spice
1 Lemon
150 g Schmand
2 TABLESPOONS Icing sugar
200 g Icing sugar
50 g cold marzipan paste
100 g redcurrant jelly
1 Protein (Gr. M)
50 g Cranberries (from the glass)
50 g Sugar
6 Branch/s (small) Rosemary
baking paper

Directions

1
For the cake: Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) Line the bottom of a springform pan (20 cm Ø) with baking paper. Cream butter, cane sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one after the other. Mix flour, baking powder, almonds and gingerbread spice. Stir lemon juice briefly into the butter-sugar-cream.
2
Put the dough into the tin, smooth it down and bake in a hot oven for 50-60 minutes. Cover with baking paper after about 45 minutes. Take the cake out of the oven and let it cool down in the tin. Then carefully remove from the tin and let it cool down on a cake rack.
3
For the filling, meanwhile, whip the sour cream and 1 tbsp. icing sugar with the whisk of the mixer for approx. 2 minutes until creamy. Finely grate the marzipan. Warm up the jelly. Cut the cake in half horizontally. Spread the bottom cake layer first with jelly, then with sour cream. Sprinkle marzipan over it. Place the upper half of the cake on top and press down gently.
4
For the icing: Sift 200 g icing sugar into a bowl. Add egg white. Whisk with the whisk of the mixer for approx. 2 minutes, possibly adding 1-2 tbsp. cold water (the icing should be thick and straight spreadable). Pour onto the cake and spread. Chill for approx. 30 minutes.
5
Drain the cranberries on kitchen paper. Turn around in 50 g sugar. Wash the rosemary and dab dry slightly. Dust with 1 tbsp. icing sugar. Place the cake on a plate (if necessary place small gingerbread houses on top; see tip) and decorate with rosemary pines and the sugared cranberries.