Description
Create a stunning Gingerbread Village Cake with layers of spiced cake, cream cheese frosting, and decorated gingerbread houses.
Ingredients
Scale
- 200 g salted butter
- 360 g all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp flaky salt
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tsp freshly ground cardamom
- 2 tsp freshly ground cloves
- 1 tsp allspice (optional)
- 4 large eggs
- 360 g granulated sugar
- 250 ml sour cream
- 150 ml lingonberry jam
- 500 g gingerbread dough (store-bought)
- 150 g powdered sugar (for icing)
- 1 1/2 – 2 tbsp lemon juice
- 200 g softened salted butter (for frosting)
- 250 g powdered sugar (for frosting)
- 300 g cream cheese, at room temperature
- 1/4 tsp vanilla bean powder
- Zest from 1 orange
- 2 tbsp black sesame seeds
- 2 tbsp maple syrup (optional)
- 2 tsp blueberry powder
- 1/4 tsp baking soda (for frosting)
- 1–2 tsp water (for frosting)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 23-24 cm (9 inch) springform pans.
- Melt the butter and set aside.
- Mix flour, baking soda, salt, and spices in a bowl.
- Beat eggs and sugar until fluffy, about 3-4 minutes.
- Add dry ingredients and butter to the egg mixture, stir until smooth. Stir in sour cream and lingonberry jam.
- Divide batter between pans. Bake for 25-27 minutes, or until a cake tester comes out clean.
- Cool in pans for 15 minutes, then unmold onto a rack to cool completely.
- Knead gingerbread dough. Roll out to 2-3 mm thickness.
- Cut out house-shaped cookies (5-8 cm high). Bake at 175°C (350°F) for 5-8 minutes. Cool completely.
- Stir powdered sugar and lemon juice until icing reaches piping consistency.
- Transfer icing to a piping bag. Decorate cookies and let icing harden.
- Beat butter and powdered sugar until pale and fluffy. Add cream cheese and vanilla, beat until smooth. Stir in orange zest.
- Crush sesame seeds and maple syrup into a paste. Stir into frosting.
- Refrigerate frosting if too soft.
- Cut cake layers in half to get four layers.
- Place first layer on a board. Spread frosting. Repeat until all layers are used.
- Spread a thin layer of frosting over the cake. Refrigerate if frosting is soft.
- Mix blueberry powder, baking soda, and water. Add to remaining frosting. Stir until smooth.
- Cover cake with frosting and decorate with gingerbread cookies. Use toothpicks to support cookies. Dust with powdered sugar.
Notes
- Use store-bought gingerbread dough for convenience.
- Adjust lemon juice in icing for desired consistency.
- Refrigerate frosting if it becomes too soft.
- Toothpicks can help gingerbread houses stand up.
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 60g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg