Gingerbread Naked Cake
60—90 Min
If you like gingerbread, you'll love this stylish gingerbread naked cake! This super-moist cake can be whipped up in no time at all, and will be a real showstopper during the festive season. The spices give it a warm, wintery flavor. Advent, we're ready for you.
Ingredients 4 Portions
- 320 gFlour
- 2 tbsp.Cocoa powder
- 1 pieceCream of tartar baking powder
- 180 gSugar
- 200 gButter
- 4 tbsp.Honey
- 3 Eggs
- 230 mlButtermilk
- 2 tbsp.Cinnamon, Ground
- 1 pkg.Honey Gingerbread Seasoning Mix
For the cream
- 250 mlWhipping cream
- 1 pkg.Bourbon Vanilla Sugar
- 1 tsp.Cinnamon, Ground
- 1 pieceBourbon Vanilla Pods, Whole
Preparation
- 1
Preheat the oven to 170°C (338°F) using the convection oven setting. Line the springform tins with brown paper. Melt the butter. Add the flour, cacao, baking powder, sugar, cinnamon and Honey Gingerbread seasoning mix to a bowl.
- 2
Gradually stir in the melted butter, eggs, honey and buttermilk until an even dough forms. Distribute the mixture over three springform tins. Bake the mixture in a preheated oven for 20–25 minutes at 170°C (338°F) using the convection oven setting. Loosen from the tins while still warm and turn out. Then leave to cool.
- 3
To make the cream: Beat the whipping cream and add the spices. Coat one cake base with 1/3 of the cream. Layer the cake bases and cream alternately then top with the cream. Use a spatula to remove the cream from the side to create the typical naked cake look.
- 4
Decorate the cake with candy canes, fresh cranberries, fir branches and Christmas decorations and enjoy.
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