Gingerbread Cake
Baking and Desserts | Icelandic cuisine
⏳ Time
1 hour 3 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Recipe by John Smith, a chef and instructor at Culinary School.
Ingredients
- Wheat Flour - 5.3 oz
- Baking Powder - 0.1 oz
- Butter - 3.4 oz
- Sugar - 6.7 oz
- Chicken Egg - 3 pieces
- Milk - 8 fl oz
- Whole egg - 1.4 oz
- Corn Starch - 0.9 oz
- Gelatin - 2½ g
- Vanilla salt - 0.1 oz
- Chocolate Gingerbread Cookies - 3.5 oz
Step by Step guide
Step 1
Beat 95 grams of butter with 150 grams of sugar in a mixer until creamy, then add the eggs and continue beating until smooth. Add the flour and baking powder, and knead the dough.
Step 2
Pour the batter into a 16 cm diameter mold and place it in an oven preheated to 338°F for 35 to 45 minutes. Allow the finished sponge cake to cool.
Step 3
Pour the milk into a saucepan, add the vanilla sugar, place it over medium heat, and bring to a boil.
Step 4
Soak the gelatin in cold water. Whisk the egg yolks with sugar, add the cornstarch, and mix until smooth. Gradually pour the hot milk into the yolk mixture, stirring quickly until the sugar is completely dissolved. Transfer the mixture back to the saucepan, place it over heat, and, while actively whisking, bring it to the thickness of low-fat sour cream.
Step 5
Add the softened gelatin to the hot cream and stir. Strain the cream through a fine mesh sieve to remove any lumps. Transfer the cream to a clean container, cover it with plastic wrap, and refrigerate until completely cooled.
Step 6
Beat the softened butter with a mixer, whisk the cooled pastry cream, add it to the butter, and mix until smooth. Transfer a bit of the cream into a piping bag. Chop 60 grams of cookies with a knife and add them to the cream, mixing well.
Step 7
Cut the sponge cake into 3 layers of equal thickness. Frost the layers on the top and sides. Place in the refrigerator for 1–2 hours.
Step 8
Smooth out the set cream. Crush some of the remaining cookies into crumbs using a rolling pin, sprinkle the crumbs onto the work surface, and roll the edges of the cake in them. Decorate the top of the cake with cream from a piping bag, some crumbs, and whole cookies.
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