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Gingerbread cake with cranberry and mascarpone cream (my style) - photo 1
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Gingerbread cake with cranberry and mascarpone cream (my style)

Cakes and Bakes Desserts Christmas Desserts 180 min Medium 14 wyświetleń ~65.40 PLN - (0)
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Description

Moist, spiced cake inspired by classic gingerbread, layered with thick cranberry jam and a delicate mascarpone and cream frosting. The cake combines the aromas of honey and spices with the distinct tartness of cranberries and the creamy, slightly sweet note of the cream. The cake has a nice, rustic aesthetic — dark, fragrant layers contrasted with light cream and burgundy accents of cranberries. Great as a holiday dessert, for family celebrations, or with afternoon coffee. The flavor is balanced: the sweetness of honey and sugar, the warmth of spices, the fresh tartness of cranberries, and the creaminess of mascarpone make it an elegant yet homely bake.

Składniki (20)

Servings:
10
  • Wheat flour 200 g
  • Brown sugar 120 g
  • Butter 100 g
  • Honey 80 ml
  • Egg 3 szt.
  • Baking powder 10 g
  • Baking soda 4 g
  • Frozen cranberry 300 g
  • sugar 100 g
  • Orange juice 60 ml
  • Grated orange zest 1 łyżeczka
  • Mascarpone 500 g
  • 30% heavy cream 200 ml
  • Powdered sugar 80 g
  • Gelatin 6 g
  • 🌿 Przyprawy
  • Gingerbread spice 4 łyżeczki
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Dark chocolate 120 g
  • Candied orange peel 30 g
  • Chopped almonds 50 g
💰 Szacowany koszt dania: ~65.40 PLN (6.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gingerbread cake

1

Preparing the pan and ingredients: place the rack in the oven in the middle position. Grease and line a 20-22 cm (preferably 20 cm for taller layers) springform pan with parchment paper. Take the butter and eggs out 30 minutes in advance to reach room temperature. Measure all dry ingredients accurately.

Ingredients: Butter, Egg
Use a springform pan 20-22 cm (preferably 20 cm for higher edges). Cut parchment paper for the bottom and grease the sides with butter. This will prevent sticking.
2

Beat the butter with brown sugar: in a large bowl, place the softened butter (100 g) and sugar (120 g). Use a mixer with a whisk attachment and beat on medium speed for 3-4 minutes until the mixture becomes lighter and fluffy. Scrape the mixture from the sides of the bowl.

Ingredients: Butter, Brown sugar
Use a hand mixer or a stand mixer with a flat beater. If you don't have a mixer, beat the butter with sugar using a wooden spoon for 6-8 minutes. The mixture should be light and fluffy.
3

Add honey and eggs: to the whipped butter, pour in the liquid honey (80 g) and mix for 30 seconds, then gradually add the eggs (180 g — one at a time, if using whole eggs), mixing for 15-20 seconds after each addition, until the ingredients are combined.

Ingredients: Honey, Egg
If the mixture looks curdled (lumps form), add a tablespoon of flour and mix briefly — the mixture will return to smoothness. The eggs should be at room temperature to avoid cooling the mixture.
4

Prepare the dry mixture: in a separate bowl, sift the flour (200 g), baking powder (10 g), baking soda (4 g), gingerbread spice (8 g), and salt (1 g). Mix everything thoroughly with a fork or whisk to evenly distribute the ingredients.

Ingredients: Wheat flour, Baking powder, Baking soda, Gingerbread spice, Salt
Use a sieve to aerate the flour. If you don't have gingerbread spice, combine 2 teaspoons of cinnamon, 1/2 teaspoon of ginger, and a pinch of cloves.
5

Combine the wet and dry ingredients: add the dry ingredients to the butter-egg mixture in two batches — sprinkle in 1/2, mix until combined on the lowest mixer speed (about 20-30 seconds), then add the rest and mix briefly (another 20-30 seconds). Mix only until there are no visible dry flour patches — overmixing will cause the dough to become tough.

Ingredients: Wheat flour, Baking powder, Baking soda
Use a mixer on the lowest speed or mix by hand with a spatula. The dough should be thick but not hard; it will absorb a lot of moisture from the honey. Do not beat for too long.
6

Level the batter in the pan and bake: transfer the prepared batter to the prepared springform pan, smoothing the top with a spatula. Place in the oven preheated to 175°C (top-bottom, no convection) and bake for 35-40 minutes. Check with a toothpick — it should come out dry with a few moist crumbs, but not with raw batter.

Bake on the middle rack. If the top layer starts to brown too quickly, loosely cover the springform pan with a strip of aluminum foil after 20-25 minutes. Insert a wooden skewer into the center — when it comes out clean, the cake is ready.
7

Cooling the sponge cake: take the pan out of the oven and leave the cake in the pan for 10 minutes, then transfer it to a rack and let it cool completely (at least 1 hour) — do not cut it while it is hot, as it will crumble.

To remove the sponge cake, use a knife and gently run it along the edges to detach it from the pan. Cooling on a rack will ensure even heat distribution.

Cranberry Jam

8

Prepare the jam: in a medium pot, place the cranberries (300 g), sugar (100 g), orange juice (60 ml), and grated zest (5 g). Cook over medium heat for 10-15 minutes, stirring every 1-2 minutes, until the fruit bursts and the mixture thickens to a jam-like consistency. If you prefer a smoother texture, gently mash the fruit with a wooden spoon.

Ingredients: Frozen cranberry, Brown sugar, Orange juice, Grated orange zest
Use a pot with a thick bottom (diameter 18-20 cm) to prevent burning. The jam is ready when a spoonful on a plate does not spread immediately and thickens slightly as it cools.
9

Cool and reduce moisture: transfer the hot jam to a bowl and let it cool to room temperature (about 30-45 minutes). As it cools, it will thicken. If it is very runny, cook for an additional 3-5 minutes.

Ingredients: Frozen cranberry
You can prepare the jam in advance — it will keep in the fridge for 5-7 days in an airtight container. Do not try to speed up the cooling in the freezer, as it will lose its texture.

Mascarpone cream

10

Prepare the gelatin: sprinkle the gelatin (6 g) into a small bowl, pour in 30 ml of cold water, and let it sit for 5 minutes to swell. After swelling, heat in the microwave for 6-8 seconds or over steam until it dissolves — do not boil. Set aside to cool slightly.

Ingredients: Gelatin
If you prefer a vegetarian version, use agar-agar — dissolve 1.5 g of agar-agar in 30 ml of water, bring to a boil, and cook for 1-2 minutes. Agar gels more strongly, so add the cooled solution very gradually to the cream.
11

Whipping the cream: place the chilled cream (200 ml) into a metal or glass bowl and beat with a mixer on medium speed, gradually adding powdered sugar (80 g). Whip until soft peaks form (about 2-3 minutes), being careful not to overwhip into butter.

Ingredients: 30% heavy cream, Powdered sugar
The bowl and mixer attachments should be cold (put them in the fridge for 10 minutes if it's warm). Soft peaks mean that the cream holds its shape, but the tips gently fall.
12

Make the mascarpone cream: in a second bowl, beat the mascarpone (500 g) on low speed for 30 seconds until it softens. Gradually add the whipped cream and gently fold with a spatula in an up-and-down motion to avoid deflating. Add the cooled melted gelatin in a thin stream, mixing vigorously to distribute it evenly.

Ingredients: Mascarpone, 30% heavy cream, Gelatin, Powdered sugar
Do not mix for too long — the cream should be smooth and slightly fluffy. If the gelatin was too hot, wait until it is lukewarm (about 30°C) to avoid curdling the mascarpone.

Assembly and decoration

13

Prepare the layers: when the sponge cake is completely cool, cut it horizontally into two equal parts using a long sharp knife or a special cake saw. Make sure the cut is even — rotate the cake and cut slowly.

Use a long, serrated knife or a rotating cake stand. Move the knife in a sawing motion and rotate the cake to achieve an even layer. The cake should be completely cool — otherwise, the cream will melt.
14

Assembling the cake: place the bottom layer on a cake stand, spread 1/3 of the cranberry jam (about 120 g) evenly, leaving 1 cm from the edge for the cream to adhere. Apply half of the mascarpone cream (about 300 g), smooth it out. Place the second layer, again spread 1/3 of the jam and the remaining cream on top and sides of the cake. Smooth the top and sides with a spatula.

Ingredients: Frozen cranberry, Mascarpone, Powdered sugar
Use a turntable if you have one — it makes smoothing easier. If the jam is very thick, spread it in a thin layer — too much can cause the cream to slide off.
15

Optional glaze and decorations: if you are using chocolate (120 g), prepare ganache — heat 60 ml of cream (do not boil), pour over chopped chocolate, wait 1 minute and stir until smooth. Pour the slightly cooled ganache in the center of the cake, allowing it to flow naturally down the sides. Decorate with candied orange peel (30 g) and chopped almonds (50 g).

Ingredients: Dark chocolate, Candied orange peel, Chopped almonds
When the ganache is too hot, it will melt the cream — wait until it is warm (about 35°C). Additionally, you can add candied orange peel or sprinkle with ground almonds for crunch.
16

Cooling and serving: chill the cake for at least 2 hours in the fridge (preferably 4-6 hours or overnight) so that the cream sets and the flavors meld. Take the cake out of the fridge 20-30 minutes before serving to allow the cream to soften and develop its full aroma.

Store the cake in the refrigerator covered with a dome or plastic wrap. Take it out 20-30 minutes beforehand so that the cream is not too hard to cut.

Fun Fact

💡

Gingerbread cakes and baked goods have a long history in Central Europe — gingerbread was often prepared for special occasions and spiced with blends of spices that were once a luxury available mainly during holidays.

Best for

Święta Bożego Narodzenia Urodziny Rodzinne spotkania przy kawie

Tips

🍽️ Serving

Serve on a porcelain plate, cut with a sharp, serrated knife dipped in boiling water and dried before each cut — this will ensure clean slices. Garnish with extra fresh cranberries and mint leaves for a color contrast.

🥡 Storage

Store the cake in the refrigerator covered for 3-4 days. If the cake has been coated with ganache, storing it at 4°C is recommended. To reheat and soften the cream, take the cake out 20-30 minutes before serving. Store the cranberry jam separately in an airtight jar for up to 7 days.

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