Hi!
Although Xmaas is still far away, preparations have been going on since the first day of December. Xmas means the most wonderful gingerbread cookies and Gingerbreads with jam covered in chocolate, which we eat in a wonderful family atmosphere. This cake definitely smells and tastes of Xmas
Additionally, home-made spice is much better and enhances the taste of gingerbread (here you can find the recipe)
Ingredients:
- 60g coconut flour
- 70g of almond flour
- 80ml cream (or more for pouring)
- 4 eggs
- 150g butter
- 20g gingerbread spice here recipe on my channel for homemade gingerbread spice and more
- 2 teaspoons of cocoa – not sweet (or whatever you have)
- 1/4 teaspoon gluten-free baking powder/soda
- 120g of erythritol or xylitol in powder
- 100g jam the way you like it
Topping:
- 150g dark chocolate
- 100g cream / almond milk / cow’s milk
Instructions:
Prepare the cake 1-2 days before you plan to serve it so that the flavors can mingle.
Melt the butter in a pot. Add cream, selected sugar substitute, cocoa and gingerbread spice. Mix thoroughly with an egg beater. Transfer the contents of the pot to a large bowl and set aside to cool.
Separate the egg whites from the yolks. Beat the egg whites until stiff with a pinch of salt.
Pour almond and coconut flour and egg yolks into the bowl containing the cream and butter. Mix thoroughly.
The dough will be very thick at this stage (and will continue to thicken due to the coconut flour), but should be mixable. If difficulties arise, add a little more cream.
Add beaten egg whites and baking powder to the dough and mix. The dough should still be firm, but easy to mix with a spoon. If necessary, add a little more cream or boiled water.
Put half of the dough into a cake tin lined with baking paper, add jam (this will add an additional, more interesting flavor to the gingerbread) – whatever you have (I had a homemade one, so I used this one). It will only expand slightly in the form, so you can fill almost all of it. Smooth the top with a spatula.
Bake for 45-55 minutes at 170 degrees with convection. Before removing, use a dry stick to check whether the cake is ready: insert the stick into the center of the cake. If there is no moist mass left after removal, you can remove the gingerbread from the oven. Cool (warm cake will be VERY brittle and may break), remove from the tin and place on a rack.
At this stage, you can cut the cold cake with a knife into three layers and in between, and spread the jam on the tops.
Boil the cream in a pot and pour it over the crushed chocolate, add half a teaspoon of cinnamon, and pour over the slightly cooled icing. If you prefer a different topping, feel free to use it.
Enjoy !
