Festive Gingerbread Cake
- For the dough
- 50 grams raisins
- 5 tablespoons Rum
- 200 grams butter
- 200 grams sugar
- 4 eggs (separated)
- 250 grams Pastry flour
- 100 grams ground almonds
- 50 grams chopped almonds
- 50 grams chopped Hazelnuts
- 2 teaspoons Gingerbread spice
- ½ Vanilla bean
- 1 packet Baking powder
- 180 milliliters milk
- butter (for the mold)
- breadcrumbs (for the mold)
Preheat oven to 180°C (approximately 350°F).
Soak raisins in rum.
Beat butter and sugar until creamy and gradually mix in egg yolks with a pinch of salt.
Mix flour with nuts, spices and baking powder and stir in milk and well-drained raisins into butter mixture. Beat egg whites until stiff and fold into dough.
Spread into a buttered and breadcrumbed springform pan, smooth and bake in preheated oven for about 50 minutes, checking doneness with a toothpick.
Cover cake with buttered baking paper, so that it does not brown too much.
For the icing: Meanwhile chop chocolate coarsely and melt with cream in a pot over hot, not boiling, water. Remove from heat and let cool slightly.
Remove cake from oven when done, allow to cool, remove from mold and cool completely.
Spread 2/3 of the chocolate on the cake and sides and let dry.
Spread remaining chocolate on a marble slab and before it is firm, pushed together like a fan with a spatula into small portions. Leave to harden and decorate the cake with it. Dust with cocoa and serve cut into pieces.