Small gingerbread cake

Ingredients for 1 servings:

• 200 g gingerbread
• 100 g butter
• 1 packet of vanilla pudding powder
• 250 ml milk or vegan coconut-almond milk
• 3 packets of vanilla sugar
• 1 pinch of clove(s)
• 1 tsp cinnamon
• 4 sheets of gelatin
• 300 g cream cheese
• 1 tbsp rum
• 1 tbsp eggnog
• e.g. gingerbread, crumbled, for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

“baked” in the refrigerator

Melt the butter. Crumble the gingerbread with your hands. Tip: I used thick Jupiter gingerbread, for example. But you can of course use any other type of gingerbread covered in chocolate. Add the crumbled gingerbread to the melted butter and mix everything well until you get a smooth mixture. Place a 22 cm baking pan on a plate or platter, which will later serve the cake. Pour the gingerbread mixture into the baking pan and press it down evenly. Then refrigerate the mixture. For the filling, prepare the pudding according to the package instructions, using only 1/4 liter of milk or coconut-almond milk. Add the vanilla sugar, cloves, and cinnamon. Dissolve the softened gelatin in it. Add the cream cheese, rum, and egg liqueur, and mix well. Season to taste and sweeten with sugar if desired, or add a little more rum or egg liqueur. Pour the vanilla cream into the baking dish and return it to the refrigerator for about 4 hours, or preferably overnight. Finally, sprinkle the cake with gingerbread crumbs. I used vegan coconut almond milk for this recipe because it tastes much smoother than regular milk and also has that gentle coconut and almond flavor.