Gingerbread Cakes & Cookies
For the gingerbread cake:
For the dark chocolate glaze:
For the white chocolate decoration:
A rich, aromatic gingerbread cake filled with sweet, tangy plum jam and covered in a smooth dark chocolate glaze. Made with Gellwe XXL Gingerbread Cake Mix, this delicious festive bake is finished with a delicate white chocolate lattice and decorated with cranberries and fresh rosemary. An elegant centrepiece for Christmas celebrations and special occasions.
Prepare the cake. Empty the cake mix into a mixing bowl, add the eggs, oil and water. Beat with an electric mixer on its highest speed for approximately 3 minutes until smooth and evenly combined.
Transfer the batter to a 22 × 28 cm baking tin lined with baking parchment. Place in an oven preheated to 180°C and bake for approximately 40 minutes.
Once the cake has cooled completely, slice it horizontally into two layers and spread the plum jam between them.
Prepare the chocolate glaze. Mix the gelatine with 2 tablespoons of cold water and leave to bloom. Heat the cream, add the chocolate broken into pieces and stir until melted. Finally, add the gelatine and stir again. Allow the glaze to cool slightly, then pour it over the cake.
Finely chop the white chocolate. Heat the cream, add the white chocolate while the cream is still hot and stir until melted. Transfer the white chocolate glaze to a small plastic bag, snip off a tiny corner and pipe a white lattice pattern over the cake.
Decorate the gingerbread cake with cranberries and sprigs of rosemary.
