Gingerbread Cakes & Cookies

Gingerbread Loaf Cake with Marzipan

Name: Gingerbread Loaf Cake with Marzipan
Total time: 60 min
Ingredients: For the gingerbread cake:; Gellwe XXL Gingerbread Cake Mix – 1 pack; Large eggs – 2; Vegetable oil – 200 ml; Milk – 100 ml; For the chocolate glaze:; Dark chocolate – 100 g; Whipping cream (30% fat) – 100 ml; For the marzipan filling:; Ready-made marzipan – 200 g; Icing sugar – 150 g; Additional ingredients:; Blackcurrant jam – 200 g; Almonds – for decoration

60 min.

Medium

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Ingredients:

For the gingerbread cake:

Gellwe XXL Gingerbread Cake Mix – 1 pack
Large eggs – 2
Vegetable oil – 200 ml
Milk – 100 ml

For the chocolate glaze:

Dark chocolate – 100 g
Whipping cream (30% fat) – 100 ml

For the marzipan filling:

Ready-made marzipan – 200 g
Icing sugar – 150 g

Additional ingredients:

Blackcurrant jam – 200 g
Almonds – for decoration

A rich, aromatic gingerbread loaf cake layered with sweet marzipan and tangy blackcurrant jam. Made with Gellwe XXL Gingerbread Cake Mix, this festive treat is finished with a smooth dark chocolate glaze and decorated with almonds. A delicious combination of warming spices, fruity sweetness and chocolate, perfect for Christmas celebrations and cosy winter afternoons.

Preparation instructions:

1.

Prepare the cake. Empty the cake mix into a bowl, add the eggs, oil and milk. Beat everything together with an electric mixer on its highest speed for approximately 3 minutes.
2.

Transfer the batter to a 10 × 28 cm loaf tin lined with baking parchment and place in a preheated oven. Bake at 180°C for approximately 45 minutes. Do not open the oven during baking.
3.

Once the cake has baked and cooled completely, slice it horizontally into three layers.
4.

Cut the marzipan into cubes, add the icing sugar and mix with an electric mixer. Knead the mixture into a smooth dough, then transfer it to a sheet of baking parchment dusted with icing sugar. Roll it out thinly into a sheet approximately twice the size of the cake's cross-section.
5.

Spread a thin layer of blackcurrant jam over one cake layer and place a sheet of marzipan on top. Spread with another layer of jam and cover with the second cake layer. Repeat the process until all three cake layers have been assembled.
6.

Prepare the chocolate glaze. Heat the cream in a saucepan, add the chocolate broken into pieces and stir until smooth. Spread the glaze over the top and sides of the cake, then decorate with almonds.