This is a layered mousse cake take a Christmas classic, gingerbread. It tastes just like a gingerbread but in a modern way. It has to be my favourite desserts and I was challenged to make it gluten free by a friend and I did and you couldn’t tell the difference.
Make the gingerbread or use store brought.
Next make the cake by adding the golden syrup, sugar and butter in a saucepan. Cool slightly
In a separate bowl whisk together the dry ingredients.
Whisk the eggs and milk into the slightly cooled golden syrup mixture, then whisk in the dry ingredients.
Pour onto a lined sheet pan and spread out evenly. Bake until golden.
Make the milk, heat up the milk and whisk in the spices until well combined.
Finally make the mousse by pouring the hot milk over the gingerbread and leave to soften.
Blitz using a stick blender until smooth.
Melt softened gelatin in boiling water.
Melt the white chocolate and mix into the gingerbread mixture. Then add the gelatin and water and mix to combine.
Whip cream to soft peaks and then add the gingerbread mixture and fold through.
Place cake into a rectangle mould or into a couple of baking pans and pour the mousse on top of the cake and freeze until firm.
Remove from the mould or pans and using a gingerbread person cutter cut out as many as possible. Decorate and leave to defrost for 20 minutes before serving.
Gingerbread Mousse Cake
Gingerbread
3 cups gluten free flour or 2 cups plain flour
½ tsp baking soda
1 tbsp ground ginger
1 cup brown sugar
150g butter, cubed
1 egg
1 tbsp golden syrup
Preheat the oven to 180c. Line 2 baking sheets with baking paper.
Place the flour, baking soda, ginger, butter and sugar in a food processor and pulse until it resembles fine breadcrumbs. Add the egg and golden syrup and pulse to combine. If the dough is sticky, add a little more flour until it forms a workable dough. Wrap dough in some plastic wrap and refrigerate for 30 minutes.
Roll out dough between 2 sheets of baking paper until about 5mm thick. Cut into shapes/rectangles and place on trays.
Bake for 8-10 minutes or until golden brown. Remove from the oven and cool on a wire rack.
Gingerbread Milk
400ml caramel milk, I used Lewis Road Creamery
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground nutmeg
In a ramekin add all the spices and mix together.
Add the caramel milk to a saucepan and place over a medium-high heat and bring to the boil. Whisk in the spice mix and cook until combined. Immediately remove from the heat and set aside to cool completely. This can be made in advance and stored in a bottle in the fridge.
Gingerbread cake
85g butter
170g golden syrup
90g brown Sugar
212g gluten free flour or plain flour
1 ¼ tsp baking soda
1 tsp ground ginger
¼ tsp cinnamon
1 tsp cocoa powder
1 large eggs, beaten
¾ cups whole milk
Preheat the oven to 180° C. line a sheet pan with baking paper. In a saucepan, melt the butter, golden syrup and sugar over medium heat until the sugar has dissolved completely. Remove from the heat and allow to cool slightly. In a separate bowl, combine the dry ingredients. Whisk the eggs and milk into the cooled golden syrup mixture then pour into the dry ingredients and whisk to combine. Pour onto the sheet pan and tilt pan until you have covered the pan evenly and bake in for 15 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely.
Gingerbread Mousse
200g gingerbread biscuits, quartered
150ml gingerbread milk
1 tbsp glucose
75g white chocolate
3 leaves gelatine, soaked in cold water until softened, drain and squeeze out the excess water
2 tbsp boiling water
150ml cream, whipped to soft peaks
Add the milk and glucose to a saucepan and bring to the boil. Remove from the heat and add the gingerbread biscuits, set aside and leave to let the gingerbread soften for about 30 minutes.
Blend with a stick blender, adding a bit more milk until completely smooth. Set aside until needed.
Melt the white chocolate in a bowl in 30 second intervals until smooth, then mix into the gingerbread mixture until well combined. Dissolve the gelatine in the boiling water, then mix into the gingerbread mixture until well combined. Set aside and cool to 30c.
Once cooled fold in the whipped cream until well combined. Pour into the mould over the cake and place in the fridge or freezer to set.
Once frozen cut into gingerbread people using a gingerbread cutter and pipe on some chocolate sauce to give each person a personality. Leave to defrost for 20 minutes and then serve.
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