Gingerbread Cake With Whipped Cream
An easy recipe for Gingerbread cake with whipped cream.
Ingredients
Gingerbread cake
- 130 g unsalted butter room temp
- 250 g mascarpone cheese room temp
- 260 g regular white sugar
- 3 eggs
- 1 tsp vanilla syrup
- 3 tbsps honey
- 1 tbsp cinnamon
- 1 tsp grounded cloves
- ⅓ tsp cardamom
- 1 tsp gingerbread spices mix (optional)
- 280 g flour
- 3 tsp baking powder
- 1 tbsp cornstarch
Whipped cream
- 500 ml whipping cream
- 2 tbsps icing sugar
- ½ tsp cinnamon
Instructions
- Preheat the oven to 165°C. Prepare a cake tin (26 cm diameter or 2x 18 cm diameter) by greasing the sides and the bottom of the tin.
- Cream the butter with mascarpone cheese for 1-2 minutes on medium speed. Add sugars and mix for 3 minutes until smooth.
- Add vanilla syrup, and eggs – one egg at a time while still mixing. Mix until it's well combined. In another bowl mix flour, spices, and baking powder. Add half of the flour mixture and mix. Pour the honey, add cinnamon and mix again. Add the rest of the flour mix. Mix until the flour disappears.
- Bake for 35-45 minutes or until the toothpick comes out clean. Take the cake out of the oven and let cool completely.
- Once the cake layer is completely cool, whip the cream with icing sugar and cinnamon. Add cream on top of the cake layer, and sprinkle with crushed caramel biscuits. Keep in the fridge for the best taste possible,