For a special holiday occasion, treat your guests to a delightful gingerbread and caramel cream cake with a caramel topping!
Ingredients – caramel topping
- Sugar: 120 g
- Butter: 30 g
- Heavy cream (30% fat): 90 g
Gingerbread cake
- Brown sugar: 50 g
- Eggs: 4
- Butter: 150 g
- Potato starch: 30 g
- Honey: 100 g
- Baking powder: 2.5 tsp
- Gingerbread spice: 3 tsp
- Wheat flour: 150 g
- Milk chocolate couverture: 150 g
Caramel cream
- Mascarpone cheese: 250 g
- Water: 50 ml
- Gelatin: 15 g
- Heavy cream (30% fat): 400 g
- Caramel spread: 700 g
Preparation
In a saucepan over low heat, melt the butter, milk chocolate couverture, and honey. Add gingerbread spice. Mix well. Heat the mixture until it reaches a temperature of 60-70°C, but do not let it boil. Remove from heat and cool to a temperature of 30-35°C.
Beat the eggs in a mixer, gradually adding the brown sugar. The mixture should be fluffy. Sift the flour, potato starch, and baking powder through a sieve, then combine with the beaten eggs. Add the cooled chocolate mixture. Pour the batter into a pan lined with parchment paper. Bake at 160°C (with convection) for 40-45 minutes. Allow the baked cake to cool.
Soak the gelatin in water. Once it swells, dissolve it in a water bath or microwave. Pour heavy cream into a mixer and beat lightly. Combine 500 g of caramel spread with mascarpone cheese. Add two spoonfuls of the mixture to the dissolved gelatin, mix well, then add to the rest of the mixture. Mix gently until all ingredients are combined. Gradually add the whipped cream and gently mix. Chill the cream in the refrigerator.
Even out the sponge cake. Cut it into 3 layers. Transfer the remaining caramel spread to a pastry bag. Place one layer of sponge cake on the bottom of the cake pan, pipe some caramel spread onto it. Apply a layer of cream, then cover with another sponge cake layer. Press gently. Spread caramel spread, add cream, and cover with the final layer of sponge cake. Press gently and apply a layer of cream. Refrigerate the cake for about 24 hours. After this time, remove it from the pan and cover the sides with the remaining cream. Return to the refrigerator. Keep some cream for decoration.
In a dry and slightly heated pan, pour in the sugar. Caramelize until golden brown. Add butter. Gently mix until smooth and creamy. Allow the caramel topping to cool.
Pour the cooled caramel topping over the cake. Use the remaining cream to make decorations of various sizes. Decorate the cake with confectionery decorations.
