Happy Monday everyone! (or any other week day in case you’re not reading this today). As a last – and also a surprising – recipe of our Christmas Challenge, we’re proud to show you how to make Gingerbread Cake with Mascarpone Cream!
Why cake? We don’t usually eat cakes during holidays – we’re more of cookie fans or just small sweet baking fluffs. We tend to refuse cakes as often as possible because…well…you know how it is. The bigger amount of sweets, the harder to stay in shape! This is why we usually stick to anniversaries cakes. Cravings are to die for, but their final satisfactions are priceless…and well…more delicious!
Enough mambo jambo, as we already made a cake, a huge cake, an appetizing cake, it’s so sweet that you can even get yourself a bit sick ! Joking, it’s not THAT sweet. I’ve noticed that, during the process of trying out US recipes, the tastes are sweeter than we, the Eastern Europeans are used too. It’s like a battle between intense taste vs moderate taste, sweet-wise. But let me tell you about this dessert we made right here. This cake will be adored by everyone. The mascarpone cream and the gingerbread cake’s taste aside are more European friendly. On the other hand, when you combine those 2 elements, the taste will intensify a bit more than expected. Therefore, it’s inclined to be a US friendly taste. Get me?
Another example is this: I tried to make a simple banana bread (again, we’re not used to this here). We usually make chocolate loafs, vanilla and chocolate loafs, carrot loafs and so on. And then I took a bite from my freshly baked banana bread. Shivers down my spine, the sweet taste was very hard to enjoy, to be honest.
So, yes, it’s kind of odd to think about those differences in taste preferences, but on the other hand, it’s very interesting! In other words, I can’t wait to show you some of our traditional dishes. We shall see who will win the battle!
But in the meanwhile, here’s a cake!
Gingerbread Cake with Mascarpone Cream
- 330g flour (11,5 oz | 1,4 cups)
- 330g brown sugar (11,5 oz | 1,4 cups)
- 1 tbsp ginger
- 1 tbsp cinnamon
- 1 tsp baking powder
- 180ml milk (0.7 cups | 6 oz)
- 3 eggs
- 200g butter ( 7 oz | 0,8 cups )
- 1 tsp vanilla essence
- 500g mascarpone ( 2,1 cups | 17,5 oz )
- 5 egg yolks
- 3 egg whites
- 5 tbsp sugar
- 1 tsp vanilla essence
- Preheat the oven at the medium level (180C, 350F)
- Blend the butter with the sugar until it gets creamy.
- Add the egg, one by one, and blend them easily.
- Pour the vanilla essence.
- In another bowl, combine all the dried ingredients.
- Sift them all combined into the creamy mixture.
- Merge them all easily while pouring the milk.
- Pour the mixture into the cake pan and add it into the oven for 15-20 minutes.
- Check the cake with a pick, if it's clean, take it out and let it cool.
- Start working on the cream by separating the eggs and putting them in separate bowls.
- Add the sugar into the yolk bowl and blend them easily.
- Pour all the mascarpone and mix it well.
- Before you start mixing the egg whites, careful to clean your beaters.
- Start mixing the egg whites until you get them really fluffy.
- With a wooden spoon or a silicone spatula merge the whites mixture into the mascarpone bowl, nice and easy!
- Place the cream into the fridge or half an hour.
- When the cake is cooled, cut it into half.
- Take out the cream and spread it easily.
- Decorate it as you desire - we used our cinnamon gingerbread, powdered with cocoa!