Gingerbread mocha cake


The gingerbread mocha cake is something completely different, which thanks to its spicy aromas fits perfectly into the nature of winter holidays. Put it on your festive table and guests will not be able to get out of delight. It doesn’t take much work. It’s best to plan its preparation about 2 days before serving, so that it gains flavor and moisture.
150 g of wheat flour
100 g of fine sugar
1/2 teaspoon of gingerbread spice
2 teaspoons of baking soda
2 tablespoons of liquid honey
1 egg
50 g of butter
cream:
650 ml of milk
80 g of cream or vanilla pudding powder 2 packages
250 g of sugar
350 g of soft butter
2 tablespoons of instant coffee in the decaffeinated version can be of good quality cereal
finish:
200 ml of cream 36%
dark and white chocolate couverture or chocolate to prepare decorations
Step by step preparation
Cream: From 650ml of milk, remove 150ml, boil the rest with sugar and coffee. In the poured milk, mix the pudding powder. Pour the spread pudding into the boiling milk and stir vigorously to avoid lumps. Cook for a minute more, then set aside to cool completely.
Cake: Melt butter and cool.
In a bowl, combine flour and sugar. Add egg, melted butter and honey. Mix briefly with a mixer. Finally, add the spices and baking soda. Knead the soft dough, wrap in foil and refrigerate for at least 1 hour or in the freezer for 30 minutes.
Preheat the oven to 180 ° C.
Divide the cooled dough into 3 parts. Roll each of them between the cling film (it sticks quite strongly) into circles with a diameter of about 20 cm.
Place on baking trays lined with parchment paper and bake in a preheated oven for 12-15 minutes until golden brown. Baked tops should be slightly soft. After cooling down, use a knife to trim the circles to the size of 20cm so that they fit the bottom of the springform pan. Set aside.
Cream: Soft butter fluff with a blender. When it turns white, add the cooled pudding by tablespoon without stopping mashing. The finished cream is fluffy and slightly spreading, but it solidifies after cooling.
Place one gingerbread top on the bottom of the springform pan, then pour 1/3 of the cream and even out. Cover with another top and continue the same. Put the finished cake in the fridge to cool, preferably overnight.
Remove the cooled cake from the springform pan. Use a kitchen burner to separate the cake from the sides, or do so carefully with a knife.
Whip the fondant until stiff and decorate the top of the cake with it. Cool down briefly again.
During this time, prepare chocolate Christmas trees or use other decorations.

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