This cake will appeal to lovers of coffee and gingerbread. No one can resist it.
Ingredients
Gingerbread:
- Gingerbread spice: 25 grams
- All-purpose flour: 500 grams
- Eggs: 2 pieces
- Milk: 60 milliliters
- Baking soda: 1 teaspoon
- Butter (82%): 125 grams
- Honey: 250 grams
- Brown sugar: 9 tablespoons
- Salt: 1 pinch
Coffee Cream Layer I:
- Mascarpone cheese: 250 grams
- Heavy cream (30%): 300 grams
- Instant coffee: 1 tablespoon
- Coffee: 1 teaspoon
- Powdered sugar: 3 tablespoons
- Gelatin: 1 tablespoon
- Water: 60 milliliters
Coffee Jelly:
- Water: 1 cup
- Gelatin: 1 teaspoon
- Instant coffee: 1 teaspoon
Coffee Cream Layer II:
- Heavy cream (30%): 500 milliliters
- Gelatin: 1 tablespoon
- Powdered sugar: 2 tablespoons
- Water: 50 milliliters
- Instant coffee: 1 teaspoon
Chocolate Grid:
- Dark chocolate: 50 grams
- Butter (82%): 1 teaspoon
Other:
- Pecan nuts: 10 pieces
- Red wine: 125 milliliters
Preparation
Gingerbread: In a pot, combine honey, sugar, and butter, and heat until the sugar dissolves. Remove from heat and let cool. When the mixture is lukewarm, sift in the flour, add baking soda, milk, eggs, salt, and gingerbread spice. Mix the dough with a mixer; it will be sticky and difficult to knead by hand. Transfer the dough to a glass bowl, cover with plastic wrap with holes, and place in the fridge for 6 weeks. The dough will become hard during this time, so do not add more flour during kneading. After resting, transfer to a floured board and roll out to fit a 24×24 cm pan. Cut out a few small stars for decoration. Line the pan with baking paper and place the dough inside. Bake in a preheated oven at 160 degrees Celsius for about 20 minutes. Once cooled, soak the gingerbread with wine.
Coffee Cream Layer I: In a bowl, combine mascarpone, heavy cream, and powdered sugar, and beat until stiff. Brew instant coffee and ground coffee together in 1/4 cup of hot water. Soak gelatin in a tablespoon of cold water and dissolve in the hot coffee. Let cool slightly, then pour into the cream mixture while mixing. Spread the cream over the gingerbread and refrigerate.
Coffee Jelly: Brew instant coffee in a cup of water. Soak gelatin in a tablespoon of cold water and add to the hot coffee. Let cool. Pour the coffee over the cream and refrigerate until set.
Coffee Cream Layer II: Beat heavy cream with powdered sugar until stiff. Brew coffee in hot water. Soak gelatin in a tablespoon of cold water and dissolve in the hot coffee. Once slightly cooled, add to the cream while mixing. Spread the cream over the coffee jelly.
Melt chocolate and butter in a water bath and let cool. While still liquid, transfer to a bag, cut the tip, and create a chocolate grid on the cake. Decorate with stars and pecans.
