Ingredients
●
Cinnamon powder
1 tsp
plus extra for decoration
●
Gingerbread spices
0.5 tsp
optional, link to my recipe in steps
●
Cream Cheese
500 g
Philadelphia type
●
Dried cranberries
0.5 cups
optional for decoration
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Step by step
Step 1
Combine 2 eggs and 75g of sugar in a large bowl and whisk.
Step 2
Add 100g of melted butter, 120g of honey, and 75g of yoghurt. Blend thoroughly.
Step 3
Mix in 160g of flour, 10g of baking powder, 1 tsp of cinnamon, 1 tsp of cocoa powder, and 0.5 tsp of gingerbread spices. (my recipe, steps 1-3).
Step 4
Whisk or mix the dough until it is smooth and free of lumps.
Step 5
Spread the batter in a 26-28 cm oven tray lined with baking paper, leveling it with a spoon.
Step 6
Bake at 180 degrees for 20-25 minutes or until a toothpick comes out clean.
Allow to cool for 2-3 hours.
Step 7
Gently take the gingerbread out of the pan and transfer it to a plate.
Step 8
Blend 500g of cream cheese with 150g of powdered sugar in a medium bowl.
Step 9
Start by mixing the cream with a spoon to prevent powdered sugar from scattering.
Step 10
Continue mixing with a mixer for another 2-3 minutes until it is smooth and firm.
Step 11
Apply the cream evenly on top of the gingerbread, smoothing it out with a spoon. It doesn't need to be perfectly flat.
Step 12
Cover with plastic film and refrigerate for a few hours or overnight.
Step 13
Sprinkle a little cinnamon or cocoa powder on top using a small sieve.
Use only cocoa if you prefer a milder flavor.
Step 14
Optionally, decorate with dried cranberries or your choice of toppings.
Enjoy this festive Gingerbread Cake!
Quantity:
10 servings
(10-12 portions)
Prep time:
300 min
Difficulty:
easy
Ready in:
60 min
Publish date:
