Recipe for soft gingerbread with cream cheese icing and pomegranate.
Recipe and photos/video from Brinken bakar.
The cake:
- 150 g butter
- 3 eggs
- 270 g of sugar (3 dl)
- 250 g flour (4 dl)
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- 1 teaspoon ground cloves1 teaspoon baking soda
- 150 g whole milk or sour cream (1.5 dl)
- 180 g cranberry jam (1.5 dl)
How to do it:
- Line a baking pan with baking paper, 25×35 cm.
- Set the oven to 175 degrees fan, (200 degrees normal oven).
- Melt the butter and set it aside.
- Mix together the flour, cinnamon, ginger, cloves and baking soda in a bowl and set aside.
- Whisk eggs and sugar really white and porous, at least 3-4 minutes.
- Mix whole milk/cream and cranberry jam with the butter.
- Switch to the mixer and mix in the dry and wet ingredients alternately on the lowest speed. Stop stirring as soon as the batter has come together.
- Pour the batter into the mold and bake for approx. 15-20 minutes, until the batter does not stick to a cake pin or matchstick.
- Let the cake cool completely.
Cream cheese frosting:
- 200 g cream cheese
- 200 g heavy cream
- 60 g icing sugar
- 1 tsp vanilla paste
How to make the cream cheese frosting:
Make sure all the ingredients are cooled and then pour them into the bowl and whisk until you have a creamy topping. Spread it over the cooled cake.
Garnish with pomegranate.
See video for how to do it: