Soft gingerbread with cream cheese icing

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:

1. Line a baking pan with baking paper, 25×35 cm.
2. Set the oven to 175 degrees fan, (200 degrees normal oven).
3. Melt the butter and set it aside.
4. Mix together the flour, cinnamon, ginger, cloves and baking soda in a bowl and set aside.
5. Whisk eggs and sugar really white and porous, at least 3-4 minutes.
6. Mix whole milk/cream and cranberry jam with the butter.
7. 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.
8. 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.
9. Let the cake cool completely.

• 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.