Gingerbread sponge cake with cherries in a jar.

Description

Layered dessert with spiced gingerbred sponge crumbs, mascarpone cream and cherries.

Recipe

Desert
Gingerbread spongecake with cherries in a jar
40 portions


For decoration:
crushed gingerbread
candy canes
candied almonds
marzipan candies


1. Prepare the cherry layer. Place all ingredients in a small saucepan. Heat over medium heat until boiling. After reducing the heat to low, cook for about 10 more minutes, stirring, until the filling thickens. Cool down.
2. Prepare the cream. Place mascarpone and cookie cream in a bowl. Beat with an electric mixer until smooth. Do not over beat.
3. In a separate bowl, whip the cream until stiff peaks form. Stir in the mascarpone and cookie cream mass with light movements.
4. Break the gingerbread cookies into small pieces.
5. Layer the dessert. Layer the cream, gingerbread broken into pieces and cherries in the glasses. Depending on the size of the glasses, you will prepare about 4-6 desserts. Put the remaining mascarpone-biscuit cream in a pastry bag with a star-shaped tip and decorate the top of the dessert.
6. Keep in the refrigerator for at least a couple of hours until the gingerbread softens from the cream.
7. Before serving, season with your favorite toppings: candied nuts, candy canes, crushed gingerbread cookies, etc.

For sponge cake
1. Heat the oven to 160 degrees (mode - top+bottom, without fan). Line the baking form with baking paper.
2. Beat eggs in a separate large bowl, add sugar, pour oil, add vanilla extract, add honey and mix well with a pastry brush. Then pour the prepared hot tea into the prepared mixture and stir until everything is evenly mixed.
3. In another bowl, add dry ingredients: flour, baking powder, baking soda, salt, cinnamon and nutmeg, mix well.
4. Add the prepared flour mixture little by little to the wet mixture and mix with a pastry brush until it becomes a homogeneous mass, until there are no lumps (the dough should not be too liquid and not too thick, easy to mix).
5. Pour the prepared dough into the baking form, bake for 40-50 minutes (check for doneness with a wooden stick. If there are crumbs of dough stuck to it when you pull it out and it looks wet, bake for another 10 minutes and check again). The exact baking time will depend a lot on the specific oven and the size of the pan used and the thickness of the cake.
6. After the cake is baked, let it cool completely in the baking form (this is very important).
7. Then prepare the glaze - put cream cheese in a bowl, pour milk and mix. Add powdered sugar little by little, stirring constantly, until the mass becomes homogeneous and
will thicken slightly.
8. Carefully remove the cupcake from the mold and cover with icing.