Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine


About Recipe

The unique gingerbread cake with cream, pumpkin and plum jam. For lovers of ginger spices.


5 eggs

1 ¾ cups flour gluten-free

1 tsp cinnamon

½ tsp ginger

1 tsp gingerbread spice

1 tsp baking powder (gluten-free)

½ tsp baking soda

¾ cup vegetable oil

½ cup water

¾ cup sugar

2 tsp unsweetened cocoa (gluten-free)

Cooking Procedure


n Pour oil and water in a pot, add sugar, spices and cocoa – warmed up until all the ingredients have combined. Leave it to cool. Sift flour with baking soda and baking powder.nn Lined baking pan with baking paper. Preheat oven to 360 degrees F (180 C).nn In a mixer bowl, beat eggs, add flour and contents of the pot. When the ingredients have combined pour into the mold. Bake for about 40 – 45 minutes – a dry stick.nn Leave the cake in the form completely cool. Then take out, take off the baking paper and cut in two tops (not necessarily equal).nn Cream:nn 330 ml of cream 30%nn 250g mascarponenn 300 g pumpkin pureenn 4 tbsp icing sugarnn 2 teaspoons gelatinnn 2 teaspoons cinnamonnn Additionally:nn ½ cup of plum jamnn Gelatin mix with 2 tablespoons of hot water – stir until completely dissolved. Whip cream to stiff. Mix cream cheese with sugar and cinnamon.nn To whipped cream add cheese, mix gently with a spatula. Then add the pumpkin puree and gelatin, mix.nn One of the tops of cake put the jam. On thicker top of cake put most of the cream, put a thinner top and the rest of the cream. Before serving the cake cool it in the refrigerator at least 2 hours.nn Bon Appetit!n

See Recipe Procedure


More Of Vegetarian Recipes

See All