Gingerbread Cake with Berries
Ingredients
- For the cake
- 200 grams Gingerbread
- 125 milliliters Whipped cream
- 1 tsp cornstarch
- 3 eggs
- 50 grams powdered sugar
- 2 Tbsps lemon juice
- 1 generous pinch ground allspice
- For the sauce
- 50 milliliters Grape juice
- 250 grams mixed Berry (frozen)
- For the garnish
- 2 Tbsps lingonberry (from a jar)
- 4 Cape gooseberries
- Chocolate curl
Preparation steps
Preheat oven to 180°C (approximately 350°F).
For the cake: Place gingerbread (not wafers) in a blender and finely chop. Boil with cream and cornstarch in a pan while stirring until a smooth paste is formed. Remove from heat and let cool. Separate eggs and beat yolks with half of the icing sugar in a bowl over hot water until frothy. Stir in gingerbread mixture, lemon juice and allspice. Whip egg whites until stiff peaks form and fold gently into batter.
Grease 4 ramekins with butter, sprinkle with remaining icing sugar and divide batter between them.
Place ramekins in a baking pan filled with about 2 cm (approximately 3/4 inch) of hot water. Bake in preheated oven for about 30 minutes.
For the sauce: Boil grape juice with berries in a saucepan. Pass through a sieve and leave to cool.
Place berry sauce on plates and add cake on top. Garnish with lingonberries, gooseberries and chocolate curls and serve.
