Gingerbread cake

Ingredients for 1 servings:

• 250 g sugar
• 150 g flour
• 50 g cornstarch
• 4 egg yolks
• 4 egg whites
• 125 ml water, cold
• 100 g ground almonds
• ½ pack of baking powder
• ½ tsp cinnamon
• Jam (orange marmalade)
• 250 g mascarpone
• 125 g yogurt
• 100 g gingerbread, without fruit pieces
• 250 ml cream
• 40 g sugar
• 1 tsp cinnamon
• 3 tbsp powdered sugar
• 5 tbsp orange juice
• 4 sheets of gelatin
• 100 g marzipan (possibly chocolate marzipan bars)

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

with almond sponge cake

Set oven to 160°C fan/convection oven. Beat egg whites until stiff peaks form. Beat egg yolks with sugar and water until very foamy (about 5 minutes). Mix nuts, flour, cornstarch, baking powder and cinnamon and fold in lightly. Finally, fold in the beaten egg whites. Pour into a prepared dish (28 cm diameter) and bake for about 25-30 minutes (use a skewer to test if necessary). Allow to cool and then cut in half twice. Cream: Finely crumble the gingerbread, ideally using a grater. Mix the mascarpone, yogurt, sugar and crumbled gingerbread well. Whip the cream until stiff peaks form and continue whipping with the icing sugar and cinnamon, then stir into the mascarpone mixture. Soften the gelatine, warm it with orange juice (do not boil) to dissolve it, then stir it into the cream. Let it sit for about 30 minutes. Spread 2/3 of the cream on the bottom cake layer, place the second cake layer on top, and spread it with thin, strained jam. Warm the jam with a little water, if necessary. Grate the marzipan over the top and place the cake lid on top. Spread the remaining cream over the edge and top and decorate the cake as desired, e.g., with gingerbread biscuits, cinnamon stars, gingerbread crumbs, etc. Chill for a few hours before serving.