4-Layer Maturing Gingerbread Cake
Updated: Dec 15, 2018
This cake is made from maturing (4-6 weeks) gingerbread dough. During rest time the dough infuses all the spices. The time also allows ingredients to blend in, creating unique gingerbread-honey flavour and golden colour.
As a result the cake is soft, airy and full of gingerbread flavour. Usually this cake is baked 3 days before Christmas which allows it to set further. You can fill it with your favourite jam/marmalade or favourite filling (hazelnut cream, marzipan, chocolate, praline cream). You can cover it with dark chocolate ganache or icing.
Yield: One 3 or 4-layer gingerbread cake
Time: dough rest time + 20 minutes prep +3x20 minutes baking
Tin: 22cmx32xcm baking tray
- 6 tablespoons all-purpose flour
- 300g pecan nuts
- 100g blanched hazelnuts
- 80g Mascarpone cheese, room temperature
- 250g unsalted butter, room temperature
- 1 cup confectioners’ sugar, sifted
- 4 tablespoons Nutella or Homemade Chocolate Hazelnut Spread, room temperature
- pinch of salt
- 200g plum marmalade (optional)
- 100ml double cream
- 200g dark chocolate
1. Roll out the dough: Divide the dough into 3 equal discs. Transfer the dough onto lightly floured work surface. Take 1 tablespoon of flour and sprinkle on 1st disc. Knead for 1 minute. Roll out the dough 0.5cm thick, shape to fit your rectangle baking tray. You have 1 more tablespoon of flour which you can use in case the dough is still sticky. Sprinkle flour on top of the dough or rolling pin and continue rolling. Line baking tray with parchment paper and transfer the dough onto the baking tray.
2. Bake for 15-20minutes at 170C. Repeat the step with the latter 2 discs. Let the discs cool completely before progressing to Step 3.
3. Prepare Hazelnut Filling: Grind nuts into fine powder. Beat butter for 2 minutes until creamy, add sugar and mix on low-medium speed for 3 minutes. Add mascarpone cheese, Nutella, salt and ground nuts and mix until all ingredients are combined. Apply on the cake.
4. Prepare Ganache: Bring double cream to boil, add coarsely chopped chocolate and stir until required consistency is achieved (ganache should nicely flow when dripped from the spoon). If too thick add more double cream (just 1 tablespoon at a time) if too thin add more chocolate. Apply on the cake.
5. Refrigerate the cake for 24 hours before serving. Bring to room temperature and serve.
1. Depending on honey and flour used you may find that you need 1 more tablespoon of flour per disc. Don’t be tempted to add too much. The rolled disc is supposed to be slightly sticky. The more flour you add (above two spoons) the harder and more floury in flavour the baked layer is going to be.
2. Roll out the dough into big rectangle and then cut the shape with your baking tray. You may opt to roll on the parchment paper and transfer together with parchment paper onto the baking tray.
3. Each layer during baking is going to puff up and almost double in thickness hence best to roll it fairly thin.
4. Shaping your cake - cut baked layers into even rectangle or square shape before filling with the cream.
5. Jazz up the cream from this recipe: you can add caramel flavour to your cream. Before grinding spread the nuts on the parchment paper. In the pot caramelise sugar - heat up 1 cup of sugar for few minutes until golden and spread on top of the nuts. Let it set and once cooled process caramelised nuts in food processor. The other steps stay the same.
6. We spread a thin layer of plum marmalade on each disc before applying hazelnut cream and ganache. It blends in very well with all the flavours.
7. Baked discs are soft. Hence, once you have the cake decorated make sure to let it rest for 24-48 hours in a cool place. It allows the gingerbread to infuse nutty flavour and harden.