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Christmas Gingerbread Cake with Orange-Cream Cheese Frosting and Chocolate Glaze - photo 1
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Christmas Gingerbread Cake with Orange-Cream Cheese Frosting and Chocolate Glaze

Cakes and Bakes Desserts Christmas Desserts 150 min Medium 15 wyświetleń ~69.81 PLN - (0)
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Description

Moist, spiced cake inspired by Christmas cakes, layered with a delicate cream cheese and orange filling and topped with a glossy chocolate glaze. This combination of traditional holiday flavors — honey, spices, nuts, and raisins — with a modern, light mascarpone-based cream. Perfect as a dessert for coffee during festive gatherings, it looks stunning sliced into thick pieces with an almond sprinkle and candied orange peel. The cake has a rich texture: a soft interior, crunchy pieces of nuts, and the aroma of orange that balances the sweetness of honey and sugar. The recipe includes detailed steps, tips for beginners, and advice on storage and decoration.

Składniki (20)

Servings:
10
  • Wheat flour 350 g
  • Butter 220 g
  • Brown sugar 150 g
  • Egg 3 szt.
  • Honey 80 ml
  • Ground almonds 100 g
  • Milk 120 ml
  • Baking powder 10 g
  • Raisins 100 g
  • Walnuts 120 g
  • Mascarpone 250 g
  • Powdered sugar 80 g
  • Orange zest (from fresh orange) 10 g
  • Orange juice 30 ml
  • Dark chocolate 120 g
  • 30% heavy cream 100 ml
  • 🌿 Przyprawy
  • Gingerbread spice 3 łyżeczki
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Candied orange peel 60 g
  • Almond flakes 50 g
💰 Szacowany koszt dania: ~69.81 PLN (6.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the butter, eggs, and mascarpone out of the fridge at least 30 minutes before starting, so they reach room temperature. Preheat the oven to 170°C (top and bottom heat). Prepare a loaf pan measuring about 26 x 12 cm: line the bottom and sides with parchment paper and lightly grease with butter.

Ingredients: Butter, Egg, Mascarpone
Use a metal loaf pan, preferably with a removable bottom, or a standard 26x12 cm one. Baking paper will make it easier to remove the cake.

Soaking dried fruits

2

Transfer the raisins to a bowl and pour 60 ml of hot (but not boiling) water over them, or, if using, 60 ml of rum. Set aside for 10-15 minutes, then drain in a sieve. If you are using candied orange peel, cut it into smaller strips.

Ingredients: Raisins, Candied orange peel
Soaking will prevent the dried fruits from drying out during baking. If you have small children or avoid alcohol, use water.

Gingerbread dough

3

In a large bowl, place the softened butter (200 g) and brown sugar (150 g). Beat with a mixer on medium speed for 3-4 minutes until the mixture becomes lighter, fluffy, and slightly creamy. Then, add the eggs (one at a time, totaling 180 g), mixing for 20-30 seconds after each addition to combine the ingredients.

Ingredients: Butter, Brown sugar, Egg
Use a mixer with a paddle attachment or a hand mixer. If you don't have a mixer, cream the butter with the sugar using a wooden spoon for 6-8 minutes until the mixture is smooth.
4

Into the bowl with whipped butter and eggs, pour in the honey (80 g) slightly warmed to a liquid consistency (max. 40°C). Mix briefly on low speed, just until combined.

Ingredients: Honey
The honey should not be hot — too high a temperature can cause the mixture to curdle. It is safest to heat it in a water bath.
5

In a separate bowl, sift the flour (350 g) with the baking powder (10 g), spice mix (6 g), and salt (2 g). Add the ground almonds (100 g) and gently mix with a dry spoon to combine the ingredients.

Ingredients: Wheat flour, Baking powder, Gingerbread spice, Salt, Ground almonds
Sifting flour prevents lumps and aerates the dough. Use a sieve with medium holes.
6

Add the dry ingredients and milk (120 ml) alternately to the butter mixture: add about 1/3 of the dry ingredients, mix briefly on low speed, then add half of the milk, followed by the remaining dry ingredients, the rest of the milk, and finally the remaining dry ingredients. Mix only until the flour disappears — overmixing will result in a tough dough.

Ingredients: Milk, Wheat flour, Ground almonds
Mix with a spatula or on low speed with a mixer. The consistency should be thick but not dry — if the mixture seems too thick, add 1-2 tablespoons of milk.
7

Add the drained raisins (100 g), chopped walnuts (120 g), and, if using, diced candied orange peel (60 g). Gently mix with a spatula to evenly distribute the dried fruits and nuts in the mixture.

Ingredients: Raisins, Walnuts, Candied orange peel
If the raisins are very moist, dry them with a paper towel. Do not mix too vigorously so that the dried fruits do not sink too much to the bottom of the pan.

Baking

8

Transfer the mixture to the prepared loaf pan, smooth the top with a damp spoon. Place in the preheated oven and bake at 170°C for 50-60 minutes. After 40 minutes, check with a toothpick — it should come out with a few crumbs, but not raw batter. If the top is browning too much, cover it with aluminum foil.

Ingredients: Raisins, Walnuts, Candied orange peel
The oven may have temperature differences — use an oven thermometer if you have one. Insert a skewer into the center of the cake to check the middle properly.

Cooling

9

Remove the cake from the oven and let it cool in the pan for 15 minutes, then gently remove it from the pan (use parchment paper to help) and let it cool completely on a rack — about 1-1.5 hours.

Cooling on a rack prevents the bottom of the cake from becoming soggy. Do not try to cut warm cake — the cream and glaze will soften.

Cheese filling

10

In a bowl, place the chilled mascarpone (250 g) and powdered sugar (80 g). Add the grated zest of fresh orange (10 g) and orange juice (30 ml). Beat with a mixer on low speed for 1-2 minutes until the cream is smooth and uniform. Place the cream in the refrigerator for at least 30 minutes to thicken.

Ingredients: Mascarpone, Powdered sugar, Orange zest (from fresh orange), Orange juice
Do not whip the mascarpone for too long — it will become too loose or start to separate. Whip briefly and check the consistency.

Chocolate glaze (ganache)

11

In a small saucepan, heat the heavy cream (100 ml) almost to a boil — do not let it come to a full boil. Remove from heat, pour it over the finely chopped dark chocolate (120 g), and wait 1 minute. Stir vigorously until a smooth, shiny mixture forms. Add 20 g of butter (part of the butter used earlier) and mix until glossy.

Ingredients: 30% heavy cream, Dark chocolate, Butter
It's easiest to chop the chocolate beforehand — it will melt faster. If the glaze is too thick after cooling, it can be gently warmed in a water bath.

Assembly and decoration

12

Cut the cooled cake in half lengthwise (optional) and spread the prepared mascarpone cream between the layers or thinly spread the cream on top as a light accent. Pour the cooled chocolate ganache over the top of the cake, allowing it to flow naturally down the sides. Sprinkle the top with almond flakes (50 g) and optionally additional candied orange peel. Set aside for 20-30 minutes to let the glaze thicken slightly.

Ingredients: Powdered sugar, Mascarpone, Dark chocolate, 30% heavy cream, Almond flakes, Candied orange peel
If you don't want to cut the cake, spread the cream only on top. You can also add almond flakes for crunch — this is an optional ingredient.

Portioning and serving

13

Before cutting, wait until the glaze and cream have slightly thickened (at least 20 minutes). When cutting, use a sharp, long knife — it's a good idea to clean the knife with a damp cloth before each cut to ensure the slices are even and do not tear.

The cake is best cut into slices 2-3 cm thick. Serve with a cup of strong coffee or spiced tea.

Fun Fact

💡

Cookies and cakes with dried fruits have a long tradition in European holidays — the addition of spices and citrus fruits comes from the influences of spice trade in the Middle Ages. Oranges were considered a luxury during the holiday season.

Best for

Święta Bożego Narodzenia Spotkania przy kawie Prezenty domowe (pokrojone i zapakowane jako podarunek)

Tips

🍽️ Serving

Serve slightly chilled or at room temperature. It pairs wonderfully with creamy whipped cream or vanilla ice cream. To cut neatly, use hot water and clean the knife after each cut.

🥡 Storage

Store in an airtight container at room temperature for up to 3 days. In the refrigerator, the cake with cream will stay fresh for 4-5 days (the mascarpone cream may slightly change in texture). To refresh, take it out of the refrigerator 30 minutes before serving. The glaze can be gently warmed in a water bath to regain its shine.

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