Winter is coming, and I needed a fully warming cake therapy to deal with that. First thing that came to my mind, regarding warming up, was a gingerbread cake. But I decided to customize it a bit and I preapred gingerbread cake with cream cheese and salted caramel. Have a look at how it turned out.
100 g of butter
180 g of eggs
30 g of honey
20 g of dark cocoa
270 g of milk
200 g of flour
200 g of sugar
9 g of baking soda
7 g of baking powder
spices (cinammon, nutmeg, ginger)
First preheat the oven to 180°C.
Next whip eggs with sugar in a mixer. Meantime put buter, honey and cocoa in a pot and heat on medium level, until all ingredients are boiled and combined. Remember, not to turn the heat upper as you can easily burn the mixture. Also remember to mix it once in a while. When that’s ready, keep adding the cocoa mix slowly to the eggs, mixing all the time. After all the ingredients are combine, kepp adding alternately mixed dry ingredients (flour, baking soda and baking powder) and milk. Mix until the dough is fluffy.
Put the baking paper on your baking tray. You can choose a round one (with 24 cm diameter) or the rectangle one (25 x 30 cm).
Pour the doug into the baking tray and put into the oven for about 45 minutes. After that time put the gingerbread cake aside to cool it down completely.
Now you can start preapring a cream cheese custard.
Cream cheese custard
250 g of cream cheese
250 g of mascarpone
50 g of powdered sugar (if you like more sweetened custards it can be a bit more of it)
Start whisking the mascarpone with powdered sugar. When you get a fluffy custard, keep adding cream cheese spoon by spoon, until all ingredients are well combined.
Your custard is ready. Put it to the fridge while preparing salted caramel.
Salted caramel can be prepared from this recipe.
Now you can start making up you dessert.
First, slice the gingerbread cake into three pieces. On the first piece put the custard using pastry bag. Cover it with the second piece and repeat the cream adding. Cover it with the last piece of gingerbread cake.
Tip: The pastry bag will make your custard layer taller and well spread over the cake.
Your cake is almost ready. We need a last and the most important little accent which is the salted caramel. To make it look extraordinary, slice the cake into square pieces and using a pastry bag cover each piece with warm (not hot!!!) caramel, by making waves moves. It will make the caramel run down the cake.
I hope that has warmed you up!