Christmas Gift Cake

I. Gingerbread Dough

• 56g Butter
• 56g Brown sugar
• 23g Honey
• 2g Ginger powder
• 1/2g Cinnamon powder
• 1/2g Salt
• 1/2g Nutmag
• 23g Eggs
• 139g Flour

PROCESS:

• Mix the cold butter with the sugar and honey.
• Add the eggs.
• Add the dry ingredients.
• Mix until having a nice dough and cool down before roll to the right thickness.

II. Milk Chocolate Mouse

• 103g Milk
• 16g Sugar
• 39g Egg yolk
• 85g Milk chocolate
• 4g Gelatin
• 22g Water
• 266g Whipped cream

PROCESS:

• Boil the milk and add the sugar and the egg yolks.
• Make an emulsion until 85°C
• Add the milk chocolate to the mixture.
• Cool until 26°C and add the prepared gelatin.
• Add the whipped cream to have a nice and smooth mousse.

III. Orange Compote

• 166g Orange pieces
• 83g Orange juice
• 10g Quelli (starch)
• 8g Lemon juice

PROCESS:

• Cut the the orange and prepare the orange pieces.
• Mix all the juice with the sugar and quelli.
• Add the orange pieces slowly.

IV. Honey-cinnamon whipping cream

• 137g cream

• 14g Milk

• 1g Gelatin

• 4g Water

• 34g White chocolate

• 2g Cinnamon sticks

PROCESS:

• Boil the cream and the milk with the honey and the broken cinnamon stick.
• Keep warm for minimum 45 minutes.
• Add the ready gelatin and the white chocolate
• Blend with the hand blender and cool down until under the 7°C.
• Beat until fluffy.

V. Honey-cinnamon whipping cream

• 50g Intense 35
• 25g Sensation 72
• 75g Cocoa butter

PROCESS:

Heat all together until 45°C and spray the cake when it is frozen.

PREPARATIONS:

• Start preparing the pastry and leave to cool in the fridge.
• Bake a square measuring 12cm x 12cm and 2.5mm thick.
• Prepare the biscuit and bake in the oven.
• Prepare the interior of the cake, starting with a layer of almond biscuit after the compote, then a layer of biscuit and finish with the whipped honey and cinnamon cream.
• Place in the freezer.
• Make the milk chocolate mousse and fill the cake upside down with the mousse and the interior.
• Cover the cake with the baked pastry.
• Freeze the cake.
• Spray the frozen cake with the chocolate spray and decorate with Leman Decorations Candy Cane & Bronze Jingle Balls.