Chetna Makan

medium

30-60 mins

Sweet

Medium
60 mins
Sweet
Gingerbread cake ingredients

10-12 Servings

INGREDIENTS

CAKE

250g unsalted softened butter

250g caster sugar

250g plain flour

2 ½ tsp baking powder

2 tbsp milk

1 tsp ground ginger

1 tsp ground cardamom

4 large eggs

ICING

250g salted softened butter

500g icing sugar

4 tbsp milk

8-10 big gingerbread biscuits

8-10 small gingerbread biscuits

> Gingerbread biscuits recipe here

Allergens are marked in bold

Download full recipe

Putting mixture in tins

Step 1

Preheat the oven to 160° C CircoTherm®. Grease and line 4 x 8 inch round cake tins.

Mix in all the ingredients in a large bowl or a stand mixer and whisk it for 2 minutes until smooth and creamy. Divide the mix into the 4 prepared tins and bake for 20-25 minutes until done. Leave it aside to cool completely.

Gingerbread cookie biscuits and other ingredients

Step 2

In a bowl whisk the butter for 2 minutes until pale and then add the icing sugar. Mix it well then add the milk and whisk for 2-4 minutes until smooth and creamy.

Now break up the large gingerbread biscuits with a rolling pin and add the crumbs to the icing (leaving a handful aside) and whisk until combined.

Icing the cake surrounded by gingerbread cookie biscuits

Step 3

Place one cake on the cake board and put 1/5th of the icing and spread it evenly. Now place the second layer on top of this and repeat till you have used all the layers of cake. Cover the cake with the left over icing all over and smoothen it out with a cake knife.

Final gingerbread cake

Step 4

Stick the small ginger bread biscuits all around the cake and put the handful of biscuit crumbs on top and finish with a couple of gingerbread biscuits.

Close up of Neff oven panel

We suggest: NEFF CircoTherm®

NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels.

Find out more

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