For a special holiday occasion, we offer a recipe for a gingerbread-caramel cake with caramel topping!
Ingredients:
For the Caramel Topping:
- Sugar – 120 g
- Butter – 30 g
- 30% cream – 90 g
For the Gingerbread Cake:
- Brown sugar – 50 g
- Eggs – 4 pieces
- Butter – 150 g
- Potato flour – 30 g
- Honey – 100 g
- Baking powder – 2.5 teaspoons
- Gingerbread spice – 3 teaspoons
- Wheat flour – 150 g
- Milk couverture – 150 g
For the Caramel Cream:
- Mascarpone cheese – 250 g
- Water – 50 ml
- Gelatin – 15 g
- 30% cream – 400 g
- Caramel – 700 g
Preparation
Step 1: Melt the Milk Couverture In a saucepan over low heat, melt butter, milk couverture, and honey. Add gingerbread spice. Stir. Heat thoroughly (to about 60-70°C), but do not boil. Then remove from heat and let it cool to 30-35°C.
Step 2: Prepare the Sponge Cake Beat eggs in a mixer, gradually adding sugar. The mixture should be fluffy. Sift flour, potato flour, and baking powder through a sieve, then combine with beaten eggs. Then add the cooled chocolate mixture. Pour the batter into a baking pan lined with parchment paper. Bake at 160°C (convection) for 40-45 minutes. Allow the baked cake to cool.
Step 3: Prepare the Cream Soak gelatin in water. Once swollen, dissolve it in a water bath or microwave. Pour cream into a mixer and lightly beat it. Combine 500 g of caramel with mascarpone cheese. Add two tablespoons of the mixture to the dissolved gelatin – mix well and add it to the mixture. Mix until well combined. Gradually add cream and gently mix. Refrigerate the cream.
Step 4: Assemble the Cake Level the top of the sponge cake. Cut it into 3 layers. Transfer the remaining caramel to a piping bag. Place one layer of sponge cake at the bottom of the mold, pipe some caramel. Apply a layer of cream, cover with another layer of sponge cake. Press down. Pipe caramel, apply cream, and cover with the final layer of sponge cake. Press down and apply a layer of cream. Refrigerate the cake for about 24 hours. After this time, remove from the mold and cover the sides with the remaining cream. Refrigerate. Keep some cream for decoration.
Step 5: Prepare the Topping On a dry and gently heated pan, pour sugar. Caramelize until golden. Add butter. Gently stir until smooth and creamy. Let the topping cool.
Step 6: Decorate the Cake Pour the cooled topping over the cake. Use the remaining cream to create decorations, such as rosettes of various sizes. Decorate the cake with confectionery decorations.
