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Layer cake cinnamon icing gingerbread - Lilie Bakery
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5 on 4 votes

Layer cake gingerbread cinnamon icing

Like a festive air ...
Prep time45 minutes
Cook time35 minutes
Yield: 8 people

Ingredients:

  • 200 g soft butter at room temperature
  • 3 eggs
  • 250 g light brown sugar
  • 385 g all-purpose flour
  • 1,5 cc baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 cc cardamom
  • 1/2 tsp 4 spice mixture
  • 1 cc natural vanilla extract
  • 240 ml milk at room temperature
  • +
  • 350 g mascarpone
  • 150 g philadelphia nature
  • 20 cl heavy whipping cream 30%
  • 150 g icing sugar
  • 1/2 cc natural vanilla extract
  • 1 tsp cinnamon or more according to your taste

Instructions:

  • Preheat the oven to 170 ° traditional heat. Whisk together the butter and sugar to obtain a creamy and light consistency. Add the eggs 1 to 1, mixing between each then the vanilla.
  • In another container, sift the dry ingredients: flour, baking powder, baking soda and spices. Add these dry ingredients several times to the previous mixture, alternating with the milk.
  • Butter and flour 4 molds 15cm in diameter (or 2 molds, you will then cut the cakes in half vertically to have the 4 slices). Pour the dough into the molds and bake for about 35 minutes - to adapt according to your oven, test the cooking using a wooden pick. Let cool on the rack and unmold. If necessary, cut the domes of each cake to have very flat levels.
  • For the icing, whisk together the liquid cream, mascarpone and Philadelphia and icing sugar to obtain a creamy icing. Add the vanilla and cinnamon, whisk one last time before filling a pastry bag.
  • For assembly: place the first slice of cake on the serving dish by "sticking" it with a knob of icing. Garnish with a layer of icing then place the second slice and so on until the last slice. Cover the entire cake with a thin layer of frosting (you should see the slices through). Refrigerate for 30 minutes. Continue decorating on top with a pastry bag.

Notes:

Store in the refrigerator, ideally in an airtight cover.
PS: do not wait too long to eat it otherwise it will lose its softness ...
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