Festive Gingerbread Cake
Try the Festive Gingerbread Cake from ➸ Spoonsparrow or one of our other Spoonsparrow Desserts!
Ingredients
- 50 g Raisins
- 5 tbsp Rum
- 200 g butter
- 200 g sugar
- 4 eggs (separated)
- 250 g flour
- 100 g Ground Almonds
- 50 g chopped almonds
- 50 g chopped hazelnuts
- 2 tsp gingerbread spice
- 0.5 vanilla pod (pulp)
- 1 packet baking powder
- 180 ml milk
- butter (for the pan)
- breadcrumbs (for the pan)
- 300 g whole milk chocolate
- 2 Tbsp whipping cream
- cocoa powder (for dusting)
Instructions
-
1.
Preheat the oven to 180°C with fan and top heat.
-
2.
Soak the raisins in rum.
-
3.
Cream the butter with sugar, then gradually fold in the yolks with a pinch of salt.
-
4.
Mix flour with nuts, spices, and baking powder; combine with milk and well-drained raisins into the butter mixture. Beat the egg whites until stiff and fold them in at the end.
-
5.
Pour this into a greased and breadcrumb-lined springform pan, spread evenly, and bake for about 50 minutes, checking with a skewer.
-
6.
Cover the cake with greased parchment paper to prevent excessive browning.
-
7.
Meanwhile, roughly chop the chocolate and melt it over a hot, non-boiling water bath with cream. Remove from heat and let cool slightly.
-
8.
Take the freshly baked cake out of the oven, allow it to cool, release from the pan, and let it fully chill.
-
9.
Spread two-thirds of the chocolate over the cake and coat it completely. Let it set.
-
10.
Thinly spread the remaining chocolate on a parchment sheet; before it hardens, use a spatula to fan small sections together. Allow to firm and decorate the cake with it. Dust with cocoa and serve cut into pieces.
