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Spiced Gingerbread Cake with Cranberry Fruit Spread and Mascarpone Cream - photo 1
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Spiced Gingerbread Cake with Cranberry Fruit Spread and Mascarpone Cream

Cakes and Bakes Christmas Desserts Dishes for Special Occasions 180 min Medium 11 wyświetleń ~62.31 PLN - (0)
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Description

A unique, festive cake that is the essence of winter flavors. It consists of moist, intensely spiced gingerbread layers, filled with a velvety, slightly sweet cream made from mascarpone cheese and cream. The heart of the cake is homemade cranberry compote, whose tart, fruity taste perfectly balances the richness of the cake and cream. The whole creates an incredibly harmonious composition that delights not only with its taste but also with its appearance. Decorated with fresh cranberries and sprigs of rosemary, it resembles a snow-covered winter forest. Perfect as the centerpiece of the holiday table or an elegant dessert for special occasions. Serve it chilled so that all the flavors can fully develop.

Składniki (21)

Servings:
10
  • Mąka pszenna tortowa typ 450 300 g
  • Masło 82% 125 g
  • wildflower honey 150 g
  • Muscovado brown sugar 100 g
  • Egg 2 szt.
  • Buttermilk 150 g
  • Baking soda 7.5 g
  • Baking powder 5 g
  • Fresh or frozen cranberries 250 g
  • White sugar 80 g
  • Orange juice 50 ml
  • Potato starch 5 g
  • Serek mascarpone 500 g
  • 36% heavy cream 300 ml
  • Powdered sugar 80 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Kakao ciemne 20 g
  • Gingerbread spice 3 łyżeczki
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Rosemary sprigs 2 szt.
  • Fresh cranberries for decoration 50 g
💰 Szacowany koszt dania: ~62.31 PLN (6.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gingerbread Cake

1

Start by preparing the baking pans. Line the bottoms of two 20 cm round cake pans with parchment paper. Do not grease the sides – this will help the cake rise evenly, 'climbing' up the walls. Preheat the oven to 170°C with the top and bottom heat function (without fan).

Using two identical pans is key to achieving even layers. If you only have one, bake the cakes one after the other, dividing the batter in half. Remember to wash and reprepare the pan before the second baking.
2

In a medium saucepan with a thick bottom, place the butter, honey, and muscovado brown sugar. Heat on low, stirring occasionally with a wooden spoon, until all the ingredients dissolve and combine into a smooth, liquid mixture. Do not bring to a boil. Remove from heat and set aside to cool slightly for about 10-15 minutes.

Ingredients: Masło 82%, wildflower honey, Muscovado brown sugar
The mixture should be warm, but not hot, so it doesn't cook the eggs that you will add in the next step. A thick-bottomed pot prevents the sugar and honey from burning.
3

In a large bowl, combine all the dry ingredients. Add the flour, cocoa powder, gingerbread spice, baking soda, baking powder, and salt. Use a whisk to thoroughly mix the ingredients and aerate them. This will replace sifting and prevent lumps from forming.

Ingredients: Mąka pszenna tortowa typ 450, Kakao ciemne, Gingerbread spice, Baking soda, Baking powder, Salt
Thoroughly mixing the dry ingredients is very important for the even rising of the dough. The baking soda and baking powder must be well distributed in the flour.
4

In a separate, smaller bowl, beat the eggs with a fork. Add the buttermilk and mix until combined. Pour the egg mixture into the slightly cooled butter-honey mixture and whisk vigorously until a smooth liquid forms.

Ingredients: Egg, Buttermilk
Make sure the honey mixture is not too hot (it should be around 40-50°C). If you pour the eggs into boiling mixture, it will turn into scrambled eggs.
5

Pour the wet ingredients into the bowl with the dry ingredients. Mix everything with a whisk or spatula just until the ingredients are combined and no dry flour is visible. The batter will have a rather runny consistency, similar to brownie batter - this is normal. Do not mix for too long.

Overmixing the dough with wheat flour activates gluten, which can make the finished dough tough and dense, instead of fluffy and moist. A few lumps in the dough are acceptable.
6

Divide the prepared batter evenly between the two previously prepared cake pans. Place both pans in the preheated oven and bake for 35-40 minutes. To check if the cake is done, insert a wooden skewer (e.g., for kebabs) into the center. If the skewer comes out dry, without any raw batter sticking to it, the layers are baked.

It is best to use a kitchen scale to precisely divide the dough. This way, both layers will have the same thickness and will bake at the same time.
7

Remove the baked layers from the oven and leave them in the pans for about 15 minutes to cool slightly. Then, carefully run a knife along the edges of the pan to separate the cake from the sides. Remove the springform rings and transfer the cakes to a wire rack to cool completely. They must be completely cold before applying the cream.

Cooling on a rack is key because it allows air circulation from underneath, which prevents the cake from 'steaming' and the bottom from becoming soggy.

Cranberry Sauce

8

While the cake is cooling, prepare the fruit glaze. In a small saucepan, place the cranberries (fresh or frozen), sugar, and freshly squeezed orange juice. If using, add the cinnamon stick now. Cook over medium heat, stirring occasionally, until the cranberries start to burst and release their juice, and the sugar is completely dissolved. This should take about 10 minutes.

Ingredients: Fresh or frozen cranberries, White sugar, Orange juice
You do not need to thaw the cranberries before cooking, but the process will take a few minutes longer. During cooking, the fruits will pop, so be careful of the hot juice.
9

In a small bowl or glass, mix the potato starch with 2 tablespoons of cold water until a smooth, milky slurry without lumps forms. Reduce the heat under the saucepan with the cranberries and slowly pour in the starch mixture while continuously whisking vigorously. Cook for about 1 minute more, until the fruit filling noticeably thickens. Remove from heat, take out the cinnamon stick, and transfer to a bowl to cool completely.

Ingredients: Potato starch
Always dissolve the starch in cold water – in hot water it will immediately turn into lumps. Vigorous stirring while pouring in the slurry is key to achieving a smooth consistency.

Mascarpone Cream

10

Prepare the cream. Pour very cold heavy cream into a tall, chilled bowl. Whip it with a mixer on the highest speed, starting slowly and gradually increasing the speed. Whip until the cream becomes thick and stiff, and when you remove the beaters, distinct, non-falling 'peaks' remain on it. Be careful not to 'overwhip' it (curdle it).

Ingredients: 36% heavy cream
Chilling the bowl and mixer attachments in the fridge for 15 minutes before whipping makes the process much easier and guarantees perfectly stiff whipped cream.
11

In a second large bowl, place the chilled mascarpone cheese, sifted powdered sugar, and vanilla extract. Mix on low speed for a very short time, literally 15-20 seconds, just until the ingredients are combined into a smooth mixture. Overmixing the mascarpone can cause it to curdle.

Ingredients: Serek mascarpone, Powdered sugar, Vanilla extract
Mascarpone is sensitive to temperature and over-whipping. It's best to mix it with a spatula or blend it as minimally as possible.
12

Add the whipped cream to the mascarpone mixture in two or three batches. Gently fold each batch in using a silicone spatula, making motions from the bottom of the bowl upwards. Mix only until the cream is uniform. The goal is to retain as much air from the whipped cream as possible, which will give the cream lightness and fluffiness.

The technique of 'folding' is key here. Do not mix the cream in circular motions like you would with batter, as it will lose all its volume and become runny.

Assembly and Decoration of the Cake

13

It's time to assemble the cake. If the gingerbread layers have a 'hump' in the middle, trim it off with a long serrated knife (e.g., a bread knife) so that the surface is perfectly flat. Place the first layer on a cake stand or plate on which you will serve the cake.

Laying small strips of parchment paper under the first layer will help keep the platter clean during frosting. Once you're done decorating, you can simply pull them out.
14

Transfer about 1/3 of the cream to a piping bag with a round tip (or simply cut off a corner of the bag). Squeeze a 'wall' of cream about 2 cm high along the edge of the first layer. This acts as a barrier to prevent the fruit filling from spilling out the sides.

If you don't have a piping bag, you can shape a roll of cream using two spoons, though it will be less precise.
15

In the space surrounded by the creamy wall, spread the entire cooled cranberry fruit preserve. Distribute it evenly using a small spoon or spatula.

The fruit filling must be completely cold! Warm filling will melt the cream and ruin the entire structure of the cake.
16

Spread a thin layer of cream (about 2-3 tablespoons) on the fruit filling and gently smooth it out. Cover with the second layer of gingerbread, pressing down lightly from the top to stabilize the cake.

This thin layer of cream acts as 'glue' and prevents the top layer from shifting.
17

Spread the remaining cream over the top and sides of the cake. Use a long, straight spatula or a wide knife for this. You don't need to aim for perfect smoothness – an artistic, slightly 'messy' look (the so-called rustic look) is highly desirable. You can create patterns on the cream with the back of a spoon.

To achieve a nice effect, first apply a thick layer of cream all over the cake, then gather the excess by rotating the cake stand and holding the spatula perpendicular to the sides of the cake.
18

Decorate the top of the cake. Scatter a handful of fresh cranberries and poke in a few small sprigs of rosemary to resemble tree branches. Place the cake in the refrigerator for at least 2-3 hours, preferably overnight. During this time, the flavors will meld, and the cream will firm up, making it easier to slice.

Ingredients: Rosemary sprigs, Fresh cranberries for decoration
Chilling the cake is absolutely crucial. Do not skip this step, otherwise the cake may fall apart when cutting.

Fun Fact

💡

The tradition of baking gingerbread in Poland dates back to the Middle Ages, and Toruń is considered the capital of this craft. Originally, gingerbread was a luxury item due to the high price of spices imported from distant countries. It was also believed to have medicinal properties.

Best for

Święta Bożego Narodzenia Eleganckie przyjęcie zimowe Sylwester Rodzinny obiad

Tips

🍽️ Serving

The cake tastes best when well chilled. For cutting, use a long, sharp knife dipped for a moment in hot water and dried before each cut – this will give you perfectly even and clean pieces. Serve with a cup of black coffee, spiced tea, or a small glass of mulled wine.

🥡 Storage

Store the cake in the refrigerator, in an airtight cake container, to prevent it from absorbing the odors of other products. It will stay fresh for 3-4 days. The cream may release some water over time, but it will not significantly affect the taste.

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