White gingerbread chocolate cake

Name: White gingerbread chocolate cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 125 g + 2 tablespoons sugar; 50 g Flour; 1 package Gingerbread spice; 20 g Cocoa powder; 1 1/2 TSP. Baking Powder; 50 g Cornstarch; 3 sheets Gelatine; 300 g white couverture; 600 g Whipped cream; 1 TEASPOON Vanilla extract; 3-4 Tbsp Rum; 7-10 Tbsp Cocoa; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
125 g + 2 tablespoons sugar
50 g Flour
1 package Gingerbread spice
20 g Cocoa powder
1 1/2 TSP. Baking Powder
50 g Cornstarch
3 sheets Gelatine
300 g white couverture
600 g Whipped cream
1 TEASPOON Vanilla extract
3-4 Tbsp Rum
7-10 Tbsp Cocoa
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 125 g of sugar. Stir in egg yolks. Mix flour, gingerbread spice, cocoa, baking powder and starch. Sieve portions onto the mixture and fold in. Pour the mixture into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Remove the cake from the edge and let it cool down on a cake rack. In the meantime, soak the gelatine in cold water. Coarsely chop 100 g chocolate coating and melt over a warm water bath. Spread the liquid chocolate coating on the back of a cold tray and let it set. Coarsely chop 200 g of chocolate coating. Heat 200 g whipped cream (do not boil) and melt the chocolate in it. Squeeze the gelatine and dissolve in the warm chocolate cream. Whip 400 g whipped cream until stiff, add vanilla extract and 2 tablespoons of sugar. Fold the whipped cream slowly and carefully into the chocolate cream. Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base and sprinkle with rum.
3
Heat 200 g whipped cream (do not boil) and melt the chocolate in it. Squeeze the gelatine and dissolve in the warm chocolate cream. Whip 400 g whipped cream until stiff, add vanilla extract and 2 tablespoons of sugar. Fold the whipped cream slowly and carefully into the chocolate cream. Cut the sponge cake in half horizontally. Place a cake ring around the lower cake base and sprinkle with rum. Spread the chocolate cream on the cake base and place a second cake base on top. Chill the cake for about 2 hours. In the meantime, push/pull the cake off the tray with a spatula. Put the rolls in a cool place. Dust the cake with cocoa and decorate with chocolate rolls
4
Spread the chocolate cream on the cake base and place a second cake base on top. Chill the cake for about 2 hours. In the meantime, push/pull the cake off the tray with a spatula. Put the rolls in a cool place. Dust the cake with cocoa and decorate with chocolate rolls
5
2 hours waiting time