Gingerbread Temptation Under Starry Sky

biscuit

1. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Then the egg yolks are whipped creamy with vanilla sugar, sugar and 3 tablespoons of lukewarm water. Flour, cornstarch, baking powder, almonds and the gingerbread spice are mixed and sifted into the egg yolk mixture. The egg white is then lifted under the mass. The dough is evenly distributed in two baking tins and baked for about 30 minutes at 180 degrees. After the dough comes out of the oven, the edge is peeled off, waited briefly, then turned over and left to cool.

Spicy cherries

1. Drain the morello cherries, peel the peel from the orange and squeeze out the juice. Put both in a saucepan with the drained morello cherries. Take a little cold juice from it and mix it with 1 teaspoon cornstarch. The rest is brought to the boil with a cinnamon stick and the pulp of the vanilla pod (and the pod). Add the cornstarch juice and simmer for about 4 minutes over a low heat. Then the vanilla pod, orange peel and cinnamon stick must be removed and the cherries placed in the refrigerator.

White chocolate cream

1. The chocolate is melted in a water bath and the cream and vanilla sugar are whipped until stiff. The mascarpone is stirred creamy with 1 tablespoon of sugar. The white chocolate is stirred into the mascrapone cream and the cream is carefully folded in. The mass is then placed in a cool place.

Chocolate frosting

1. The dark chocolate is melted in a hot water bath and allowed to cool to room temperature (shock cooler or cold water bath with ice). The butter is mixed with powdered sugar, cocoa and mascarpone until creamy. The chocolate is poured into this mass and stirred. Then whip the cream with the vanilla sugar until stiff and mix it with the cool chocolate cream.

Serving

1. The cake cardboard is coated with a little frosting and placed on a turntable. Half of the cake is placed on the cake cardboard, a sponge cake base and the morello cherries are placed on top. Then the white chocolate cream is distributed and the second sponge cake is placed on top. The cake is enclosed with a cake ring and placed in the blast chiller. In the meantime, 5 gingerbread cookies (without wafer) are chopped up. 3 gingerbread cookies are cut out with heart cutters and placed on the cake. The cake is covered with the chocolate frosting and the gingerbread crumbs are distributed on the outer edge of the cake. Very small crumbs are draped on the cake with the star cutter. The cake is then chilled until it is served.