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Spicy Gingerbread Cake with Cranberry Jam and Fluffy Mascarpone Cream - photo 1
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Spicy Gingerbread Cake with Cranberry Jam and Fluffy Mascarpone Cream

Wegetariańskie Cakes and Bakes Desserts Christmas Eve Dinner 180 min Medium 4 wyświetleń ~63.07 PLN - (0)
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Description

This unique cake is the essence of winter flavors and aromas, perfect for the holiday table and chilly evenings. It consists of three moist, intensely spiced gingerbread layers, filled with a velvety, gently sweet cream based on mascarpone cheese and cream. The heart of the cake is homemade cranberry jam with a hint of orange, which perfectly balances the sweetness of the cream and the depth of the gingerbread with its tartness. The whole creates an incredibly harmonious flavor composition - from the spicy notes of cinnamon, cloves, and ginger, through the refreshing acidity of cranberry, to the gentle, milky finish of the cream. Visually, the cake looks extremely appetizing, with visible layers and a rustic decoration of fresh cranberries and sprigs of rosemary, resembling a holiday wreath. This cake not only delights with its taste but also brings a magical, festive atmosphere into the home.

Składniki (20)

Servings:
10
  • Mąka pszenna tortowa (typ 450) 300 g
  • Dark muscovado sugar 150 g
  • wildflower honey 100 g
  • Masło 82% 125 g
  • Eggs (size L) 2 szt.
  • Sour cream 18% 150 g
  • Gorąca woda 150 ml
  • Baking soda 8 g
  • Baking powder 5 g
  • Cranberries (fresh or frozen) 300 g
  • White sugar 100 g
  • Fresh orange juice 100 ml
  • Serek mascarpone 500 g
  • Śmietanka 36% 300 ml
  • Powdered sugar 80 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Gingerbread spice 15 łyżeczek
  • Kakao ciemne 30 g
  • ✨ Opcjonalne
  • Fresh cranberries for decoration 50 g
  • Gałązki świeżego rozmarynu 10 g
💰 Szacowany koszt dania: ~63.07 PLN (6.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gingerbread Cake

1

Start by preparing the baking pan. Line the bottom of a 21 cm springform pan with parchment paper. The springform's clasp should hold the paper in place. 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.

Use a springform pan, which will make it much easier to remove the cake. Make sure the oven has reached the required temperature before placing the cake inside - putting it in a cold oven can cause the cake to sink.
2

In a heavy-bottomed saucepan, place the butter, honey, and muscovado sugar. Heat over low flame, stirring occasionally with a wooden spoon, until all the ingredients dissolve and combine into a smooth, liquid mixture. Do not bring to a boil. Once the mixture is smooth, remove the saucepan from the heat and let it cool slightly for about 10-15 minutes. It should be warm, but not hot.

Ingredients: Masło 82%, wildflower honey, Dark muscovado sugar
The low flame is crucial to avoid burning the sugar and honey, which would give the cake a bitter taste. The mixture must cool down so that the eggs added later do not curdle.
3

In a large bowl, combine the dry ingredients. Use a sieve to sift the flour, cocoa powder, gingerbread spice, baking soda, and baking powder. Sifting will aerate the ingredients and help avoid lumps in the batter. Then mix everything thoroughly with a whisk to evenly distribute the ingredients.

Ingredients: Mąka pszenna tortowa (typ 450), Kakao ciemne, Gingerbread spice, Baking soda, Baking powder
This is a very important step! Properly mixing the dry ingredients ensures that the leavening agents (baking soda and baking powder) will work evenly throughout the batter, preventing the formation of a dense cake.
4

Into the bowl with the cooled butter-honey mixture, crack in one egg at a time, vigorously mixing the mixture with a whisk each time until the ingredients are combined. Then add the sour cream and mix again until you achieve a smooth, uniform consistency.

Ingredients: Eggs (size L), Sour cream 18%
Make sure that the eggs and cream are at room temperature. Adding cold ingredients to warm fat could cause the mixture to curdle.
5

Combine the contents of both bowls. Pour the wet ingredients into the dry ones and mix briefly with a spatula or whisk, just until the ingredients are combined. Then, while continuing to mix, slowly pour in the hot water. Stir gently until the batter is smooth and uniform. The batter will have a rather thin consistency - this is normal.

Ingredients: Gorąca woda
Do not mix the dough too long after adding the flour, as this may activate the gluten and make the dough tough. Mix only until combined. A runny consistency is desired and will ensure the moisture of the baked good.
6

Pour the prepared batter into the previously prepared springform pan. Smooth the surface with a spatula. Place in a preheated oven at 170°C and bake for about 50-60 minutes. Towards the end of baking, perform the toothpick test – insert a wooden toothpick into the center of the cake. If it comes out dry, the cake is ready. If there is raw batter on it, continue baking, checking every 5 minutes.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method to check if the cake is done.
7

Remove the cake from the oven and let it cool completely in the pan on a wire rack. Only when the cake is completely cold, carefully run a knife along the edges of the springform pan, unclip the ring, and remove the cake. Cut the cold cake into 3 equal layers using a long serrated knife.

Cutting warm cake will cause it to crumble. Be patient and wait until it cools completely. You can even bake it a day in advance, wrap it in foil, and store it in the fridge - it will be easier to cut that way.

Cranberry Jam

8

Meanwhile, while the dough is cooling, prepare the jam. In a small pot, add the cranberries (fresh or frozen), add sugar, and pour in freshly squeezed orange juice. Cook over medium heat, stirring occasionally.

Ingredients: Cranberries (fresh or frozen), White sugar, Fresh orange juice
Use a pot with a thicker bottom to prevent the jam from burning. You don't need to thaw the cranberries if you're using frozen ones - just cook them a few minutes longer.
9

Bring the mixture to a boil, then reduce the heat and cook for about 10-15 minutes. During this time, most of the cranberries will burst and release their juice, and the mixture will begin to thicken. Stir occasionally to prevent anything from sticking to the bottom. The finished jam should have the consistency of thick jam. Remove from heat and set aside to cool completely.

The jam will thicken even more as it cools. To check the consistency, place a little on a cold plate - if it doesn't run off after a moment, it's ready. Don't cook it too long, as it will become hard.

Mascarpone Cream

10

Prepare the cream. Make sure all the ingredients (mascarpone cheese, cream) as well as the bowl and mixer attachments are very well chilled. In the mixing bowl, place the mascarpone cheese, sifted powdered sugar, and vanilla extract. Mix on low speed for about 30 seconds, just until the ingredients are combined into a smooth mixture.

Ingredients: Serek mascarpone, Powdered sugar, Vanilla extract
Do not mix the mascarpone for too long, as it may curdle and become runny. The key is a short and gentle combination of the ingredients. Chilling the tools will help maintain a low temperature of the cream.
11

In a separate, tall container, place the cold 36% cream. Whip it with a mixer, starting at low speed and gradually increasing. Whip until the cream becomes thick and stiff, and when you remove the beaters, clear, non-falling peaks (known as 'stiff peaks') remain on it.

Ingredients: Śmietanka 36%
Be careful not to 'overwhip' the cream, meaning do not whip it for too long, as the fat will separate and butter will form. The whipping process usually takes 3-5 minutes.
12

Add the whipped cream to the mascarpone mixture. Do this in two or three batches. Gently fold in each batch using a silicone spatula, making motions from the bottom to the top. Mix only until the ingredients are combined and a smooth, fluffy cream forms. Do not use the mixer anymore.

Gentle folding with a spatula (the so-called folding method) is key to maintaining the fluffiness that whipped cream gives to the cream. Using a mixer at this stage would destroy that structure.

Assembling the Cake

13

It's time to assemble the cake. On a cake stand or plate, place the first gingerbread layer. Spread about 1/4 of the prepared cream on it and smooth it out evenly, leaving about 1 cm of space from the edge.

To prevent the cake from sliding on the stand, you can put a little cream in the center of the plate before placing the first layer - it will act like glue.
14

From the remaining cream on the counter, form a higher edge (a roll) along the edge of the cake. You can do this using a spoon or a piping bag. In the created indentation, spread half of the cooled cranberry jam and distribute it evenly.

Creating a 'barrier' with cream is very important – it will prevent the jam from leaking out the sides of the cake and ensure a clean, aesthetic appearance when sliced.
15

Carefully cover everything with the second layer of dough and press down lightly. Repeat the process: spread 1/4 of the cream, make a roll on the edges, and fill it with the remaining jam. Cover with the third and final layer, placing it upside down so that the top of the cake is perfectly flat.

Placing the last layer 'upside down' is a professional pastry trick that guarantees a perfectly flat surface for further decoration.
16

Spread the remaining cream on the top and sides of the cake. Use a long, straight spatula for this. Start by applying a thin layer of cream (the so-called 'crumb coat') to 'trap' any potential cake crumbs. Place the cake in the refrigerator for 30 minutes. After this time, apply a second, thicker layer of cream and smooth it out. You can create a smooth surface or decorative patterns using the spatula.

The 'crumb coat' layer is a great way to achieve a perfectly smooth finish on a cake, without visible crumbs in the final layer of frosting.
17

Once assembled, place the cake in the refrigerator for at least 4-6 hours, preferably overnight. This time is essential for the layers to absorb moisture from the cream, for the flavors to meld, and for the entire structure to stabilize.

Do not skip this step! Chilling the cake is crucial for its flavor and texture. The cake will also be much easier to slice.
18

Before serving, decorate the cake. On top, arrange a wreath of fresh cranberries and small sprigs of rosemary. Additionally, if you want to achieve a 'frosted' effect, you can gently dust the entire surface with powdered sugar using a small sieve.

Ingredients: Fresh cranberries for decoration, Gałązki świeżego rozmarynu
Decorate the cake just before serving, as the rosemary may wilt and the powdered sugar can absorb moisture from the cream. The frosted effect will be most beautiful when fresh.

Fun Fact

💡

The tradition of baking gingerbread in Poland dates back to the 13th century and is inextricably linked to Toruń, which became the gingerbread capital due to its access to exotic spices. Originally, gingerbread was a luxury item, often with the addition of pepper (hence the name 'pierny', meaning peppery), and their recipes were closely guarded secrets of the baking guilds.

Best for

Boże Narodzenie Spotkanie rodzinne w zimie Elegancki deser na specjalną okazję Sylwester

Tips

🍽️ Serving

The cake tastes best chilled, cut with a sharp knife briefly dipped in hot water and dried before each cut - this will ensure perfectly even pieces. Serve on elegant plates. It pairs wonderfully with black coffee, aromatic winter tea, or a 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 maintain its freshness and best flavor for 3-4 days. Freezing the whole cake is not recommended due to the mascarpone cream, which may change its consistency.

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