Gingerbread Cake

• 370 g of 00 flour
• 170 g of soft butter (I used classic Lurpak)
• 220 g of brown sugar
• 180 ml of honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 sachet of baking powder (2 teaspoons)
• 3 teaspoons of ginger powder
• 3 teaspoons of ground cinnamon
• a pinch of powdered cloves
• a pinch of salt
• 180 ml of milk
• 60 ml of water

INGREDIENTS (for the syrup)

• 150 g of sugar
• 200 ml of water
• liqueur such as rum, brandy or other (or non-alcoholic vanilla for example)

INGREDIENTS (for the mascarpone cream)

• 300 ml of fresh cream
• 80 g of sugar
• 2 egg yolks
• 250 g of mascarpone
• look for the biscuit recipe in the blog

• Prepare a cake using a 22 cm pan and then divide it into 3 layers or if like me you have 3 low pans you can divide the dough to be cooked in them without needing to section the cake once cooked.
• Preheat the oven to 180°.
• Beat the sugar with the soft butter (with a stand mixer or electric whisk) until the mixture becomes light and fluffy.
• Add the honey and vanilla and mix well.
• Add one egg at a time and wait to add the next until it is well incorporated.
• Put the milk and water in a measuring cup.
• Mix the dry ingredients in a bowl.
• Add half of the dry ingredients to the batter and mix.
• Add the milk and water mixture and mix.
• Add the remaining dry ingredients and mix.
• Divide the mixture into three greased and floured cake tins or into a single cake tin.
• Bake for about 20/25 minutes if you have 3 cake pans, so the mixture will be smaller. If you use a single cake pan it will take about 30/35 minutes, do the toothpick test and once it has cooled well divide it into 3 horizontal layers.
• Prepare the syrup
• Heat the water with the sugar until it dissolves. Let it cool and add the rum or other liqueur or a non-alcoholic syrup for cakes such as vanilla.
• Prepare the mascarpone cream.
• Whip the cream and place it in the refrigerator.
• Beat the egg yolks with the sugar until the mixture becomes light and frothy.
• Add the cold mascarpone and continue whipping.
• Finally add the whipped cream with a spatula and movements from bottom to top.
• Fill a piping bag with a plain tip.
• Moisten the first layer with the syrup and cover it with tufts of mascarpone cream.
• Place the second cake disc on top and soak in syrup. Continue as before with the cream and repeat for the last layer.
• I decorated with Christmas-themed sprinkles and created a gingerbread circle all around.