Gingerbread and mousse cake

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Christmas is approaching fast, and this makes it an ideal time for all gingerbread lovers. This time we'll go a bit wild and prepare gingerbread cake layered with a delicate, creamy mousse.

 

Flavourful, sweet gingerbread is contrasting with a lightly orange mousse and a deep chocolate glaze. We also have a slightly tart jam layer that brings a bit of freshness to the cake. The next slice of this cake will appear on your plate in no time, as if by magic!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients(18 x 28 cm tin)

Gingerbread

  • 200 g butter
  • 200 g (~1 cup) brown sugar
  • 120 ml (1/2 cup) milk
  • 400 g (~2.5 cup) flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 2 tsp ground nutmeg
  • 2 tsp ground cloves
  • 2 tsp allspice
  • pinch of salt
  • 200 g (~2/3 cup) clear honey
  • 3 eggs
  • 1 tsp vanilla paste

Also

  • 100 g plum jam

Mousse

  • 400 ml whipping cream (36%)
  • 1 orange jelly
  • 200 ml water

Glaze

  • 150 g whipping cream (36%)
  • 150 g dark chocolate

Method

  1. Put 200 g butter, 120 ml milk and 200 g brown sugar into a pot. Heat up the contents of the pot over low heat, stirring, until sugar dissolves, butter melts, and a uniform liquid forms. Take pot off heat then and set it aside to cool.
  2. Sift 400 g wheat flour, 2 tsp baking powder, 2 flat tsp each of cinnamon, ground ginger, ground nutmeg, ground cloves and allspice, as well as a small pinch of salt into a bowl. Stir through dry ingredients with a whisk until spices become evenly distributed in flour.
  3. Add cool butter syrup, 200 g clear honey, 3 large eggs and 1 tsp vanilla paste to the dry ingredients. Mix the batter only until you can no longer see raw flour.
  4. Pour the batter into a greased baking tin lined with baking paper, 18 x 28 cm. Spread the batter across the surface and even out the top of the cake.
  5. Bake the cake in an oven preheated to 170 deg C (no fan), for 50-55 minutes, until a skewer inserted into the middle of the cake comes out clean. If the cake browns too quickly, you can cover it with a bit of aluminum foil.
  6. Take ready cake out of the oven and set it aside in the baking tin for 15 minutes. Take it out of the tin then, remove baking paper and transfer it onto a wire rack to cool completely. Around 2 hours should be enough.
  7. Once cake is cool, add 1 packet orange jelly crystals into 200 ml of freshly boiled water. Stir the contents of the jug until jelly dissolves and set it aside until it cools down, but doesn't start setting yet.
  8.  If your cake's top is rounded, feel free to cut it off. Slice the cake in half lengthwise with a long serrated knife. It's worth being careful here; if the layers have different thickness, it will be visible once cake is sliced.
  9. Transfer the upper layer into the clean baking tin lined with baking paper. Spread 100 g of plum jam on top in a thin layer across the whole surface.
  10. Pour 400 ml cold whipping cream (36%) into a large bowl. Beat it with an electric mixer until it becomes fluffy and doubles in size. Turn the mixer speed tot he lowest setting then and start adding cool orange jelly. Do it in a slow trickle while continuing to mix. Once all of the jelly is in, continue mixing for another 30 seconds to make sure it gets combined fully with the cream.
  11. Pour mousse on top of the cake and spread it in an equal layer across the whole surface. Be gentle not to remove air from mousse. If your mousse is still quite fluid at this point, put cake into a fridge for 5 minutes. Then, place the bottom layer of the cake on top, upside down, and press it down gently to make it stick to the mousse. Put the cake into a fridge for the time it takes you to prepare chocolate glaze.
  12. Put 150 g dark chocolate and 150 ml whipping cream into a microwave safe bowl. Put the bowl into a microwave oven for 90 seconds in total. Take the bowl out every 15 seconds and stir its contents. Repeat until all of chocolate melts and a smooth chocolate glaze forms. Pour the glaze on top of the cake and, optionally, decorate as you like. Put the cake into a fridge until mousse and glaze set.
  13. Enjoy!

Approximate nutritional value

100 g

  • 354 kcal
  • Carbs: 34 g 
  • Fat: 21 g
  • Protein: 4 g
  • Fibre: 0 g

1 slice (recipe makes 20 slices)

  • 315 kcal
  • Carbs: 31 g 
  • Fat: 19 g
  • Protein: 4 g
  • Fibre: 0 g

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