This is the ultimate December Cake! Filled with gingerbread spices, tart cherries and a fluffy whipped cream cheese! I mean who could say NO?! I am lactose intolerant so I used Aito oat whip which worked great! A lot of my recipes show lactose products but I just substitute them for lactose free for myself and they are lovely!
This is a very easy cake, however it does take a little time. But it is definitely the Ultimate Christmas Cake!
Here’s how you bake it!
Gingerbread Cake –
- 1/2 cup (1.2dl) sugar
- 1/2 cup (1.2 dl) vegetable oil (I use rape seed oil)
- 1 egg
- 1 cup (2.5 dl) dark syrup (or molasses)
- 1 1/2 cup (4 dl) flour
- 1 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 3 tsp ground kardamom
- 1 tsp ground clove
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 cup (1.2 dl) boiling water
Cherry Jelly –
- 500 g Macerated Cherry (körsbärsås – in Swedish) – you can this in a box from any department store
- 200 g sugar
- 1/4 cup water
- 5 gelatine leaves – (I use halal gelatine leaves from here)
- 400 ml Whip Cream – I used Lactose free Aito Oat Whip (which have it an amazing flavour plus it’s LACTOSE FREE!)
- 300 g Cream Cheese – I used Philadelphia Lactose free cream cheese (works just as well!)
- 1 tbsp vanilla essence
- 100 g sugar
Gingerbread Cake –
- Set the oven at 175C. Preparera your Cake tins by lindring Theo with baking paper. I usel 3 6inch cake tins.
- Whisk the sugar and oil together. Add the egg and dark syrup, whisk until thoroughly mixed.
- Seive in the flour, baking powder, all spices, and salt. Mix thoroughly.
- Pour in the boiling water and whisk until combined.
- Pour the batter into the preparera cake plans , and bake in the middle of the oven for 35-49 min, or until a cake tester comes out clean.
- Once ready, take out and let cool completely before assembling.
For the Cherry Jelly –
- Bloom your gelatine in cold water.
- In a small sauce pan stir in the remaining ingredients, and bring to a boil. Then simmer for 7 min, and tanke off the heat. Add in the gelatine by squeezing the excess water out. Stir until the gelatine is completly dissolved.
- Place into a 6 inch cake tin lined with plastic wrap, or a rubber mould. Then place into the freezer until the jelly is set and firm. This should take roughly 1 hour.
- Once jelly is set, take out and using dental floss (no taste) – yes you read right, this is one of the easiest and fastest ways to cut cake or jelly! Take the thread, place it where you want to cut (in this case we want two jelly inserts, so half way) and then pull towards you. Voila! It’s done!
- Keep aside until assembly.
For the Whip Cream Fluff –
- Whip your cream until soft peaks , add in the sugar and vanilla and mix on high. Then add in the cream cheese and mix on medium for 4 min. Keep in fridge until assembly.
Take one layer cake, spread a thin layer of the whip fluff and then gently place a jelly insert ontop. Then speed a generous layer of the whip evenly.
Take your second cake layer and place ontop – repeat as first layer.
Add the final layer and spread a generous layer of the remaining whip ontop. And voila! You’re all set to eat!
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