Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Christmas Gingerbread-Orange Cake with Mascarpone Cream and Cranberries - photo 1
← Recipes

Christmas Gingerbread-Orange Cake with Mascarpone Cream and Cranberries

Cakes and Bakes Desserts Christmas Eve Dinner 120 min Medium 4 wyświetleń ~73.74 PLN - (0)
Rate:
(0)

Description

This unique cake is the essence of holiday flavors in a modern rendition. It consists of three layers of intensely spiced, moist gingerbread cake, filled with a velvety cream based on mascarpone cheese and cream, with a subtle hint of fresh orange. At the heart of each layer lies homemade sour cranberry jam, which perfectly balances the sweetness of the cake and cream. The entire cake is enveloped in a delicate layer of cream and decorated like a winter landscape – with sprigs of rosemary, glazed cranberries, and dusted with powdered sugar like fresh snow. The cake is not only stunningly beautiful and will be a centerpiece on any holiday table, but it also delights with a complexity of flavors: from deep, spicy notes of gingerbread, through refreshing orange, to the tart finish of cranberry. Perfect to serve with a cup of winter tea or aromatic coffee.

Składniki (17)

Servings:
10
  • Mąka pszenna tortowa typ 450 300 g
  • Demerara brown sugar 180 g
  • Butter 82% fat 150 g
  • Egg 2 szt.
  • wildflower honey 100 g
  • Natural kefir 200 ml
  • Baking soda 10 g
  • Serek mascarpone 500 g
  • Śmietanka 36% 300 ml
  • Powdered sugar 100 g
  • Orange 1.3 szt.
  • Fresh cranberry 250 g
  • 🌿 Przyprawy
  • Kakao ciemne 30 g
  • Gingerbread spice 10 łyżeczek
  • Cinnamon stick 2.5 szt.
  • ✨ Opcjonalne
  • Gałązki świeżego rozmarynu 10 g
  • Cointreau orange liqueur 30 ml
💰 Szacowany koszt dania: ~73.74 PLN (7.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gingerbread Cake

1

Prepare the pan and the oven. Preheat the oven to 175°C (fan) or 180°C (top-bottom). Line the bottom of a 22 cm springform pan with baking paper. Secure the ring so that the paper sticks out on the outside. Do not grease the sides of the pan - this will help the cake rise evenly.

Use a 22 cm diameter springform pan. If you use a larger one (24 cm), the cake will be shorter and may require a shorter baking time. Lining only the bottom will allow the cake to 'climb' up the sides of the pan.
2

In a large bowl, combine the dry ingredients. Place a sieve over the bowl and pour in the all-purpose flour, cocoa powder, gingerbread spice, and baking soda. Sift everything together, gently tapping the side of the sieve with your hand. Then add the brown sugar and mix everything with a whisk to evenly distribute the ingredients.

Ingredients: Mąka pszenna tortowa typ 450, Kakao ciemne, Gingerbread spice, Baking soda, Demerara brown sugar
Sifting the ingredients is key! It aerates them and removes any lumps, making the dough lighter and fluffier. Use a large bowl to avoid a mess.
3

In a second, smaller bowl, combine the wet ingredients. Crack in the eggs, add the kefir, liquid honey, and softened butter. Mix everything with a whisk just until the ingredients are combined into a uniform, liquid mass. You don't need to beat it, just mix it.

Ingredients: Egg, Natural kefir, wildflower honey, Butter 82% fat
Make sure all wet ingredients are at room temperature. Cold ingredients (especially kefir and eggs) can cause the butter to curdle and create lumps.
4

Combine the contents of both bowls. Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or spatula, gently mix everything together just until the ingredients are combined and no dry flour is visible. There may be small lumps on the surface.

The most common mistake is mixing the dough for too long! This leads to gluten development and makes the baked dough hard and dense. Mix briefly, just until combined.
5

Pour the batter into the prepared springform pan and place it in the oven. Bake for 45-55 minutes. After about 45 minutes, perform the toothpick test: insert a wooden skewer into the center of the cake. If it comes out clean and dry, the cake is ready. If there is raw batter on it, bake for another 5-10 minutes and repeat the test.

Do not open the oven for the first 30 minutes of baking to prevent the cake from collapsing. Baking time may vary depending on the oven.
6

After baking, remove the cake from the oven and leave it in the pan for 15 minutes to cool slightly. Then, use a sharp knife to separate the edges of the cake from the pan, unclip the ring, and carefully transfer the cake to a wire rack to cool completely. Wrap the cold cake in plastic wrap and place it in the refrigerator for at least an hour, preferably overnight - chilled will be easier to slice.

Cutting warm cake is very difficult and can cause it to crumble. Chilling it in the fridge will stabilize the structure, allowing you to easily slice it into even layers.

Cranberry Jam

7

In a small saucepan, place fresh cranberries, juice squeezed from half an orange, 50g of brown sugar, and a cinnamon stick. Heat over medium power, stirring until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 10-15 minutes, until the cranberries start to burst and the sauce thickens. Set aside to cool completely. Before using, remove the cinnamon stick.

Ingredients: Fresh cranberry, Orange, Demerara brown sugar, Cinnamon stick
Use a heavy-bottomed saucepan to prevent the jam from burning. During cooking, the fruits will splatter, so be careful. The finished jam should have the consistency of thick jelly.

Orange Mascarpone Cream

8

Prepare the ingredients for the cream. In a large metal or glass bowl, place very cold mascarpone cheese and very cold cream. Thoroughly wash the orange and blanch it in boiling water, then grate the zest from it using a fine grater.

Ingredients: Serek mascarpone, Śmietanka 36%, Orange
The key to the perfect cream is the low temperature of the ingredients and the bowl. You can even put the bowl and the mixer attachments in the freezer for 15 minutes before whipping.
9

Whip the cream. In a bowl with mascarpone and cream, add the sifted powdered sugar and grated orange zest. If using, pour in the orange liqueur now. Using a mixer with whisk attachments, start whipping on low speed, gradually increasing to medium. Whip for 2-3 minutes until the cream becomes thick, stiff, and fluffy. Be careful not to 'overwhip' it (whip for too long), as it may curdle.

Ingredients: Serek mascarpone, Śmietanka 36%, Powdered sugar, Orange, Cointreau orange liqueur
Stop whipping when clear marks from the mixer beaters start to appear on the surface of the cream. Overwhipped cream will separate into lumps and liquid. It's better to whip for a moment too short than too long.

Assembling and Decorating the Cake

10

Prepare the cake layers. Take the chilled gingerbread dough out of the fridge. Using a long, sharp knife (e.g., a bread knife), cut the dough horizontally into three equal layers. Place the first layer on a cake stand or plate where you will serve the cake.

To cut the cake evenly, you can first gently score its sides all around, and only then cut deeper with a knife. You can also use a special pastry string.
11

Assemble the cake. Spread a thin layer of cream (about 3-4 tablespoons) on the first layer. Then, using a piping bag with a round tip or simply a spoon, create a 'wall' of cream around the edge of the layer. In the center of this wall, place half of the cooled cranberry jam. Cover with the second layer, press down gently, and repeat the process: cream, wall, the rest of the jam. Cover with the last, third layer.

The cream dam will prevent the jam from leaking out the sides of the cake, ensuring an aesthetic appearance when sliced. This is a professional pastry technique that is very easy to execute.
12

Trim and decorate the cake. Use the remaining cream to spread a thin, even layer on the top and sides of the cake. You can use a long spatula or a knife for this. Decorate the top with sprigs of fresh rosemary and (if you have it) candied cranberries. Place the cake in the refrigerator for at least 4 hours, preferably overnight. Before serving, lightly dust with powdered sugar.

Ingredients: Gałązki świeżego rozmarynu, Powdered sugar
To achieve a smooth surface, dip the spatula in hot water, wipe it dry, and smooth the cream. Chilling the cake is crucial - the flavors will meld, and the whole will gain stability.

Fun Fact

💡

Gingerbread, known in Poland since the 12th century, was initially a luxury product due to the high price of spices and honey. Cities like Toruń and Nuremberg were famous for their gingerbread guilds, and the recipes were closely guarded secrets. The addition of kefir or buttermilk is a newer trick that makes the traditional cake incredibly moist.

Best for

Boże Narodzenie Wigilia Zimowe przyjęcie Elegancki deser

Tips

🍽️ Serving

The cake tastes best when well chilled. For cutting, use a long, sharp knife dipped briefly in boiling water and dried - this will give you perfectly smooth pieces without smudging the cream. Serve on elegant dessert plates. It pairs wonderfully with black coffee, Earl Grey tea, or mulled wine.

🥡 Storage

Store the cake in the refrigerator, in an airtight cake container, to prevent it from absorbing other odors. It will stay fresh for 3-4 days. With each passing day, the flavors will meld more, and the cake will become even more moist.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rustic rhubarb pie with vanilla custard cream and oat crumble 100 min

Rustic rhubarb pie with vanilla custard cr...

Desserts
Buttermilk Cake with Rhubarb and Almond Crumble 90 min

Buttermilk Cake with Rhubarb and Almond Cr...

Desserts
Intensely Nutty Cracking Cookies 95 min

Intensely Nutty Cracking Cookies

Desserts
Korzenny Grzaniec Jabłkowy z Rozmarynem i Pomarańczą 25 min

Korzenny Grzaniec Jabłkowy z Rozmarynem i ...

Drinks
Basque cheesecake with Tiramisu flavor 90 min

Basque cheesecake with Tiramisu flavor

Cakes and Bakes
Old Polish Spiced Gingerbread with Plum Jam and Chocolate 120 min

Old Polish Spiced Gingerbread with Plum Ja...

Cakes and Bakes

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Christmas Eve Dinner
Christmas Eve Dinner

Christmas Eve is the most important evening of the year - a time for tradition, family, and special dishes. Our collection of Christmas Eve recipes includes all 12 traditional dishes: from red borscht with dumplings to poppy seed cake and kutia. Recipes for carp in various versions: fried, baked,...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Christmas Desserts
Christmas Desserts

Christmas desserts are a sweet finale to the festive dinner - traditional and unique. Poppy seed roll and shortcrust pastry - with ground poppy seeds and dried fruits. Christmas kutia made from wheat, poppy seeds, honey, and nuts - an Orthodox tradition. Old Polish gingerbread maturing for weeks ...

See all recipes in this category
Reklama