Christmas is the perfect time to give your family and friends a sweet treat in the form of a delicious dessert. We present a recipe for an original fig and gingerbread cake, whichóry will fit perfectly into the Christmas Eve menu. This dessert, perfectly combines notes of orange, cinnamon and dried fruitóin, or flavorów and fragranceów, whichóre we associate with Christmas time. The unique taste of this dessert is complemented by dried figs from the Soft Bakal line, whichóre owe their softness and tenderness to a special rehydration process, so you do not need to soak them before adding them.
Recipe: fig and gingerbread cake
INGREDIENTS: (for a cake pan with a diameter of 22 cm)
- 250 g dried Bakal Soft figs
- ok. 80 ml of orange juice
- skórka rubbed with ½ orange (scalded)
- 1 flat teaspoon of cinnamon
Chocolate and gingerbread cake:
- 100 g dark chocolate
- 4 eggs
- 250 g sugar
- 350 g wheat flour
- 20 g natural cocoa
- 2 tbsp gingerbread spice
- 2 teaspoons of baking powder
- 3/4 teaspoon baking soda
- 1/3 teaspoon of salt
- 100 g canola oil
- 350 g natural buttermilk
- 50 g fig jam (see above)
- 500 g cream cheeseówki 36%
- 250 g mascarpone cheese
- 40 g powdered sugar
- 50 g 100% peanut butter
- 2 teaspoons gingerbread spice
- 100 ml of strong, lightly sweetened coffee
- dried figs Bakal soft
- spicy cookies
- handful of nutsów hazelnuts
- a little grated dark chocolate
Fig jam: Blend all the ingredients until smooth to make thick fig jam. Add a little more juice if needed.
Chocolate and gingerbread cake: chop chocolate, place in a pot together with buttermilk. Gently heat until melted (if necessary, the warm mixture can be blended so that the chocolate properly combines with the buttermilk). Pour in the oil and add fig jam (50 g). Allow to cool. Mix flour with cocoa, gingerbread spice, baking powder and baking soda. Sift. Beat eggs with sugar and salt until light and fluffy. Mixing on lowest speed, pour in chocolate mixture and pour in sifted dry ingredients. Pour the cake prepared in this way into a tall cake pan with a diameter of22 cm lined with baking paper (only the bottom). Bake at 180 degrees.C for about 60 minutes to the so-called. Dry stick (cake will be tall). Remove and let cool.
Spice cream: Beat cream cheese stiff with mascarpone cheese, adding powdered sugar, peanut butter and gingerbread spice at the end.
Folding: cut the cooled chocolate cake into 3 rów w w tops. Górny top wyrócut with a knife „górka” created during baking. Soak the first cake top with coffee, spread with fig jam, top with spicy cream and cover with the second cake top. Powtóation. Spread the top and sides of the cake with cream. Decorate with spicy cookies, figs, nuts and a little dark chocolate. Cool down in the iceówce, preferably all night. Tasty!
A unique ingredient for Christmas dessertsów
Self-prepared jam made from dried figs from the Bakal Soft line will go perfectly with your favorite bread and as an original addition to winter dessertsów.