An elegant layered cake with spiced gingerbread base, creamy orange liqueur mousse and crunchy almond flakes. The perfect combination of traditional winter spices and fresh orange notes.
Instructions
Preheat oven to 180°C (160°C fan/350°F). Line a 26cm springform pan with parchment paper. Cream soft butter with brown sugar and honey until fluffy. Add eggs one at a time, mixing well. Combine flour, gingerbread spice, baking powder and salt, then fold into butter mixture.
Spread batter evenly in prepared pan. Bake for 20-25 minutes until golden brown and springy to touch. Cool completely in the pan.
Soak gelatine sheets in cold water for 5 minutes. Heat 3 tbsp water in a small pan (don't boil). Squeeze out gelatine and dissolve in warm water. Let cool slightly.
Whip cream with powdered sugar until stiff peaks form. Gently fold in orange liqueur and orange zest. Slowly drizzle in the lukewarm gelatine solution while stirring constantly. The mousse should start to thicken slightly.
Brush the cooled gingerbread base with warmed apricot jam. Spread orange liqueur mousse evenly over the base and smooth the surface. Sprinkle with toasted almond flakes.
Refrigerate the cake for at least 4 hours or overnight until set. Carefully remove springform ring before serving. Cut with a warm knife for clean slices.
Ingredients
- 200g plain flour 200 g
- 100g brown sugar 100 g
- 80g butter (soft) 80 g
- 2 eggs 2 Stück
- 3 tbsp honey 3 EL
- 1 tsp gingerbread spice mix 1 TL
- 1 tsp baking powder 1 TL
- 1 pinch salt 1 Prise
- 4 sheets gelatine 4 Blatt
- 400ml heavy cream 400 ml
- 150g powdered sugar 150 g
- 4 tbsp orange liqueur 4 EL
- 2 tsp orange zest 2 TL
- 100g almond flakes (toasted) 100 g
- 2 tbsp apricot jam 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
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