Festive Swiss winter cake with spiced gingerbread layers, fruity orange cream and fluffy cinnamon cream. Perfect blend of traditional spices and fresh citrus notes.
Instructions
Cream butter with brown sugar and honey until light and fluffy. Beat in eggs one at a time. Mix flour with gingerbread spice, baking powder and salt. Alternately fold flour mixture and milk into butter mixture until smooth batter forms.
Divide batter between two greased and floured 26cm springform pans. Bake in preheated 180°C (350°F) oven for 30-35 minutes until toothpick comes out clean. Cool completely before removing from pans.
Wash oranges in hot water, zest and juice them. Whip 200ml heavy cream to stiff peaks. Beat cream cheese with 50g powdered sugar, orange juice, zest and orange liqueur until smooth. Gently fold in whipped cream.
Whip remaining heavy cream with 30g powdered sugar and cinnamon to stiff peaks. Refrigerate until needed.
Place first gingerbread layer on serving plate. Spread orange cream evenly on top. Place second layer on top and press gently. Spread cinnamon cream over surface and sprinkle with chopped almonds.
Garnish with orange zest and additional cinnamon sticks if desired. Let stand at room temperature for 30 minutes before serving.
Ingredients
- plain flour 300 g
- brown sugar 150 g
- butter, softened 100 g
- medium eggs 2 Stück
- milk 150 ml
- honey 3 EL
- gingerbread spice mix 2 TL
- baking powder 1 TL
- pinch salt 1 Prise
- heavy cream 400 ml
- cream cheese, room temperature 200 g
- powdered sugar 80 g
- organic oranges 2 Stück
- ground cinnamon 1 TL
- orange liqueur 2 EL
- chopped almonds 50 g
Baking Timer
The timer appears at the bottom right of the screen.
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