Ginger cake
Ingredients
- 155 g
- CLASSIC GINGERBREAD SET
- 70 g
- RAPESEED OIL
- 45 g
- EGG MASS
- 150 g
- PRALINE FILLING CRISPY NUT
- 100 g
- PLUM JAM
- 300 g
- CREAM WITHOUT CARRAGEENAN
- 60 g
- SNACKOLOSI SPECULOOS FABBRI
- 6 g
- GELATIN
- 40 g
- WATER
- 20 g
- COCOA
A method of preparing
1
Combine the gingerbread with water, oil and eggs and mix with a flat stirrer approx. 3 min. Pour the resulting cake into a round form about 22 cm. Bake at about 200 degrees Celsius for 20 minutes.
After cooling, cut in half so that you have two discs of approx. 1 cm each.
2
The first bottom is put into the mold, lubricate with heated praline filling, the second bottom is lubricated with dowels, turn over and put on the praline filling.
3
Whisk the cream, dip the gelatin in water, at the end of whisking add Snackolosi Speculoos Fabbri and warm gelatin, mix and put on the bottom of the gingerbread filling and smoothing the whole form.
4
From the rest of the cream we spray using a round cake tip pattern at will.
We sprinkle cocoa.
Bon appétit!
