Gingerbread cake

ingredients

4 pcs eggs 120 g of powdered sugar 125 ml of oil 100 ml of water 250 g semi-coarse flour 1/2 packet of baking powder 1 tbsp orange peel 1 tbsp gingerbread spice

cream

400 ml whole milk 1 packet vanilla custard powder 250 g butter sugar to taste

to finish

jam to spread on the shells gingerbread for decoration rosemary and cranberries (optional)

progress

Every festive table deserves its “cherry”. In the case of Christmas, there is nothing more typical than a fragrant gingerbread cake, decorated (as otherwise) with gingerbread.

1.

I start by preparing the cake shell. I whip the egg whites with half the sugar until thick and frothy.

2.

I beat the egg yolks with the rest of the sugar to a light foam and progressively whisk in the oil and finally the water.

3.

In alternate turns, I stir in the flour (mixed with baking powder, gingerbread spice and dried orange peel) with the whipped cream.

4.

Pour the batter into an approx 18cm cake tin, the base of which I have lined with baking paper. I do not grease it.

5.

Bake in a preheated oven at 160 degrees for about 40 min. Halfway through baking, I cover the surface of the cake with baking paper so that it doesn’t burn.

6.

After cooling, I cut the casing into 3 parts and fill with cream.

7.

Making the cream is very simple: I boil the vanilla pudding in milk according to the instructions on the package and let it cool. I cover the surface with cling film to prevent a “shell” or “skin” from forming.

8.

Beat the softened butter with the sugar until light and foamy. I add it by eye, starting with a smaller amount and progressively adding more as needed.

9.

Into the whipped butter I mix the cooled custard in batches.

10.

I brush the bottom and middle of the cake (the shells) with a little jam and part of the cream. Finally, I brush the sides and the surface of the cake. Let it cool well and finally decorate it.

11.

The whole magic of this cake is that I just flavoured the classic cake crust with orange zest and gingerbread spices. To whip up a really fluffy custard, the butter and custard need to be at room temperature. Beat the butter long enough (it can take up to 5 minutes) until it is light and fluffy

12.

The cake is delicious and gingerbread-scented even without the gingerbread. Therefore, if you don’t have them on hand and don’t want to take the time to prepare them, decorate the cake with, for example, dried orange slices. Gingerbread, however, will give it the right atmosphere.