Layer Cakes
For the gingerbread cake:
For the chocolate cream:
For the gingerbread decorations:
For the icing:
For decoration:
A festive gingerbread layer cake filled with rich chocolate cream and tangy cranberry jam. Made with honey, warming gingerbread spices and Gellwe Extra Dark Cocoa Powder, this beautifully decorated cake captures the flavours and aromas of Christmas. Finished with homemade gingerbread biscuits, candied orange slices and seasonal decorations, it makes a stunning centrepiece for your Christmas table.
Prepare the gingerbread dough according to the instructions on the packaging. Roll it out and use cookie cutters to cut out small Christmas trees or stars. Arrange on a baking tray lined with baking parchment and bake at 180°C for approximately 10 minutes.
Prepare the icing. Beat the egg white with the sifted icing sugar until thick, smooth and white. Transfer the icing to a piping bag or a plastic bag with a small corner cut off and decorate the gingerbread biscuits. Leave until the icing has set.
Make a syrup using sugar and water. Add the thoroughly washed orange, cut into slices. Simmer over a low heat until the orange slices become slightly translucent. Remove with a slotted spoon and leave to dry on a wire rack.
Remove the hot syrup from the heat, add the cranberries and leave them to soak for 10 minutes without boiling. Remove with a slotted spoon and pat dry.
Grease a 24 cm round springform cake tin with butter and line it with baking parchment.
Prepare the cake batter. Sift the flour, Gellwe Baking Powder and Gellwe Extra Dark Cocoa Powder into a mixing bowl.
Melt the butter, sugar and honey together in a small saucepan, then add the Gellwe Gingerbread Spice Mix. Remove from the heat and stir in the milk and Gellwe Baking Soda.
Pour the liquid mixture into the bowl of dry ingredients and mix using an electric mixer. Add the eggs and mix again until combined.
Transfer the batter to the prepared cake tin and level the surface. Bake at 180°C for approximately 60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool.
Remove the cooled cake from the tin. If the top is very uneven, trim off the raised section. Cut the remaining cake horizontally into two even layers.
Prepare the Gellwe Chocolate Flavour Cake Cream Mix according to the instructions on the packaging.
Place one cake layer on a serving plate and spread with the cranberry jam. Spread one-third of the chocolate cream over the jam, then cover with the second cake layer. Press down gently.
Spread a thin layer of chocolate cream onto the small gingerbread biscuits and attach them around the sides of the cake. Spread the remaining cream over the top. Decorate with gingerbread biscuits, fruit and rosemary. Dust with icing sugar before serving.
Enjoy!
