Festive Gingerbread Cake with Marzipan

Festive Gingerbread Cake with Marzipan

Cake

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Cook Time

4 h 30 min

Servings

10

Difficulty

Easy

Prep Time

45 min

This Thermomix® recipe for Festive Gingerbread Cake with Marzipan is ready in 4 h 30 min and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This festive gingerbread cake with marzipan, prepared in the Thermomix®, is the perfect dessert for the Christmas season. The main ingredients are gingerbread spice, marzipan, mascarpone and Greek yogurt. The preparation time is 270 minutes, of which 45 minutes are active working time, for approx. 10 servings. Ideal for festive occasions and anyone who loves Christmas cakes.

Ingredients (11 ingredients)

  • 150 g Cherry marmalade
  • 0.5 tsp Gingerbread spice
  • 200 g Marzipan
  • 200 g Greek yogurt
  • 100 g Mascarpone
  • 1 Pck. Vanilla sugar
  • 100 g Whipping cream
  • 0.5 Pck. Cream stiffener
  • 100 g Wafer gingerbread (without chocolate)
  • 2 Cake bases dark
  • 5 Cinnamon stars

Preparation (10 steps)

1

Heat and spice cherry marmalade

Thermomix® Setting
3 min/122°F/Speed 1 50

Add cherry marmalade and gingerbread spice to the mixing bowl and heat and stir for 3 min./50°C/speed 1. Then transfer and set aside.

180
2

Prepare marzipan

Halve the marzipan and roll out 2 circles with a diameter of 20 cm each on a floured work surface or between two layers of cling film. Set the rolled out marzipan circles aside.

3

Prepare yogurt cream

Thermomix® Setting
20 sec/Speed 3

Add Greek yogurt, mascarpone and vanilla sugar to the mixing bowl and stir for 20 sec./speed 3. Then transfer.

20
4

Whip cream

Thermomix® Setting
2 min/Speed 3.5

Add whipping cream and cream stiffener to the mixing bowl, insert the butterfly whisk and whip for 2 min./speed 3.5. Carefully fold the whipped cream into the yogurt cream.

120
5

Chop wafer gingerbread

Thermomix® Setting
5 sec/Speed 5

Add 70 g wafer gingerbread (without chocolate) to the mixing bowl and chop for 5 sec./speed 5. Fold the crumbled gingerbread into the yogurt-cream cream.

5
6

Prepare cake bases

Cut out the dark cake bases with a diameter of 20 cm. If the bases are larger, adjust with a knife or template.

7

Layer cake

Place a cake base on a cake plate. Place a marzipan circle on top and spread with half of the warmed cherry marmalade. Spread half of the yogurt-cream cream on top.

8

Second layer

Place the second cake base on the cream, cover with the second marzipan circle and spread with the remaining marmalade. Spread the remaining cream on top.

9

Decorate cake

Thermomix® Setting
3 sec/Speed 5

Add the remaining 30 g wafer gingerbread (without chocolate) to the mixing bowl and chop for 3 sec./speed 5. Sprinkle the crumbs on the surface of the cake and decorate with the cinnamon stars.

3
10

Chill

Refrigerate the cake for at least 4 hours, preferably overnight, before serving.

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About this recipe

For me, this gingerbread cake with marzipan is more than just a recipe; it is a reminder of my childhood. My grandmother always baked a similar cake during Advent, but without a Thermomix® and with significantly more effort. I have modernized her recipe and adapted it to the possibilities of the Thermomix® to combine the Christmas taste in a festive cake. The ingredients play a crucial role. The gingerbread spice, a mixture of cinnamon, cloves, anise and cardamom, gives the cake its typical Christmas scent and taste. The marzipan provides a pleasant sweetness and a slightly nutty note, while keeping the cake moist. The mascarpone and Greek yogurt form the basis for a creamy filling that is not too heavy and brings a slight acidity that harmonizes perfectly with the sweetness of the marzipan. The wafer gingerbread, without chocolate, gives the cream an extra Christmas touch and provides a slightly crispy contrast. When preparing in the Thermomix®, it is important not to whip the cream for too long, otherwise it can become buttery. The butterfly whisk is essential here. Make sure that the cream is really cold before you put it in the mixing bowl. When chopping the wafer gingerbread, it is better to start with a shorter time and add a little more if necessary to avoid it becoming too fine. The marmalade should not get too hot, otherwise it will lose its flavor. For a vegetarian version, you can make sure that the cake bases and the cream stiffener used are vegetarian. A vegan version is a little more complex, as you have to replace both the cream and the mascarpone and yogurt with vegan alternatives. Cashew cream or soy yogurt, for example, are suitable here. Instead of gingerbread spice, you can also use other Christmas spices such as speculaas spice or a mixture of orange and cinnamon. Serve the cake well chilled. A cup of freshly brewed coffee or a glass of mulled wine goes perfectly with it. If you like, you can also dust the cake with powdered sugar or decorate it with fresh berries. The cake can be prepared well in advance. It can easily be prepared a day in advance and stored in the refrigerator. This gives the aromas time to develop optimally. Leftovers of the cake should also be stored in the refrigerator and will keep there for about 2-3 days.

Tags

#Christmas #Festive #Cake #Dessert #Baking #Christmas #Winter #Wintery

Allergens

  • Gluten-containing cereals
  • Milk
  • Nuts
  • Soybeans
  • Eggs

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