Fluffy sponge, sweet mousse, delicious jam, thick glaze, and the aroma of cinnamon – all in one, unique dessert!
Ingredients
Gingerbread Sponge
- Star anise – 2 pieces
- Brown sugar – 35 g
- Vanilla sugar – 16 g
- Cinnamon stick – 6 g
- Eggs – 3 pieces
- Milk chocolate – 100 g
- Butter – 100 g
- Wheat flour – 85 g
- Potato starch – 15 g
- Honey – 50 g
- Baking powder – 1.5 teaspoons
- Gingerbread spice – 15 g
Dried Plum Jam
- Red wine – 100 ml
- Orange juice – 125 ml
- Dried plums – 200 g
Cake Soaking Syrup
- Sugar – 200 g
- Orange juice – 125 ml
- Water – 150 ml
Glaze
- Milk chocolate – 200 g
- Honey – 80 g
- Heavy cream (30%) – 200 ml
- Water – 40 ml
- Gelatin – 10 g
Cinnamon Mousse
- Sugar – 25 g
- Cinnamon stick – 5 g
- Dark chocolate – 100 g
- Milk chocolate – 60 g
- Heavy cream (30%) – 270 ml
- Water – 40 ml
- Water – 80 ml
- Gelatin – 4 g
- Eggs – 7 pieces
For Decoration
- Star anise – 2 pieces
- Cinnamon stick – 2 pieces
- Dark chocolate – 50 g
- Milk chocolate – 50 g
- Dried plums – 30 g
Preparation:
Step 1: Heat Ingredients for Sponge In a saucepan over low heat, warm butter, honey (until completely dissolved), 2 cinnamon sticks, and 2 star anise. Add gingerbread spice and milk chocolate. Heat the mixture (stirring constantly) to 60-70°C, do not let it boil. Let it cool. Remove star anise and cinnamon sticks.
Step 2: Beat Eggs Beat eggs with sugar until fluffy using a mixer. Sift flour, potato starch, and baking powder into the beaten eggs and combine with the chocolate mixture.
Step 3: Bake Sponge Pour the batter into a round 20 cm diameter cake pan lined with parchment paper. Bake in an oven preheated to 160°C (convection) for about 35-40 minutes.
Cool the sponge and remove the crust from the top. Divide it into 3 equal layers.
Step 4: Prepare Dried Plum Jam Bring orange juice and red wine to a boil over low heat. Add dried plums and bring to a boil again. Reduce heat and cook until plums break down. Cool.
Step 5: Prepare Soaking Syrup Boil orange juice, water, and sugar for 2-3 minutes. Cool.
Step 6: Prepare Glaze Bring heavy cream with honey to a boil in a saucepan. Pour it over chopped chocolate. Dissolve gelatin in the microwave and add it to the cream with chocolate. Mix all ingredients well. Cool.
Step 7: Prepare Cinnamon Mousse Whip cream and refrigerate it.
Prepare sugar syrup: bring water to a boil, add sugar, and boil for a while.
Beat egg yolks until fluffy. Gradually mix in the sugar syrup while stirring constantly.
Dissolve soaked gelatin in water in the microwave.
Melt chopped chocolate in the microwave. Add a small amount of whipped egg yolks to the melted chocolate, gently mix, add some whipped cream. Mix. Add dissolved gelatin and combine with the remaining whipped egg yolks and cream. Finally, add cinnamon.
Step 8: Assemble the Cake Place the sponge bottom in the cake pan, lightly soak it with syrup, spread dried plum jam and a layer of mousse. Place the second sponge layer, soak it thoroughly with syrup, and spread mousse. Repeat with the third sponge layer. Freeze the cake for 2-3 hours.
Step 9: Decorate the Cake Use a sharp knife to level the edges of the frozen cake. Pour cooled glaze over it. Decorate with chocolate cubes, dried plums, cinnamon sticks, and star anise.
