Baking · Finnish

Gingerbread House Cake

Name: Gingerbread House Cake
Cook time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 2.5 dl semi-skimmed milk; 2 egg yolks; 0.5 dl light brown sugar; 0.25 dl dark rum; 0.25 dl water and 1/2 tsp rum extract; 175 g butter, at room temperature; 2 dl light brown sugar; 1.5 dl sugar; 2 tsp vanilla sugar; 3 eggs; 4.5 dl wheat flour approx. 300 g; 1.5 tsp baking powder; 0.5 tsp salt; 0.5 tsp ground nutmeg; 0.5 tsp cinnamon; 3 dl eggnog; 0.5 dl sugar; 0.25 dl water; 0.5 tbsp dark rum; 0.5 tsp rum extract; 225 g butter, at room temperature; 1 tub plain cream cheese 180 g; 5.5 dl icing sugar; 1 tsp vanilla sugar; 0.5 tsp ground nutmeg; 0.5 pkg ready-made gingerbread dough à 500 g · frozen; 3.5 dl icing sugar; 0.5 dl egg whites

This Christmas's wonderful festive cake tastes of gentle, spiced eggnog. The cake is funly decorated with gingerbread houses and trees.

Smarrig Kitchen8mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Heat the milk. In a saucepan, whisk the egg yolks and sugar until fluffy. Heat while whisking constantly until the mixture steams. Remove the saucepan from the heat. Whisk in the hot milk and rum. Allow to cool.
2
Beat the butter until soft. Add the sugars and beat for about 2 minutes, until the mixture pales. Add the eggs to the batter one at a time. Combine the dry ingredients.
3
Alternately add the flour mixture and eggnog to the batter. Fold the batter quickly until smooth. Do not overmix, so that the batter does not become rubbery. Divide the batter into two greased and floured cake tins (Ø 20 cm).
4
Bake in a 175-degree oven for 35–40 minutes. Test for doneness with a toothpick. Cool the cake bases for about 20 minutes and remove them from the tins. Cool the bases completely in the fridge.
5
Measure the sugar and water into a saucepan. Heat until the sugar has dissolved. Remove the saucepan from the heat and add the rum. Allow to cool.
6
Beat the room temperature butter and cream cheese together. Add the icing sugar and spices.
7
Cut the fridge-cold cake bases into two layers. Place the bottom layer on a platter and drizzle with the rum syrup. Spread about 1/4 of the cream cheese filling on top. Assemble the following layers in the same way. Place the top cake layer on top, drizzle with the syrup and spread the rest of the frosting on top and around the sides of the cake. Let the cake set in the fridge.
8
Cut nine gingerbread house templates of different sizes out of cardboard or paper. Thaw the gingerbread dough according to the package instructions and roll it out to a thickness of about 3 mm.
9
Cut the house pieces from the dough using a sharp knife. Cut out 4 spruce trees from the remaining dough using a cookie cutter.
10
Bake the gingerbread cookies on the middle rack of a 200-degree oven for about 8 minutes. Keep an eye on the oven, as gingerbread burns easily. Transfer the baked pieces on their baking paper onto a flat surface to cool.
11
Prepare the royal icing. Measure the icing sugar and egg whites into a bowl. Beat with an electric mixer or a stand mixer fitted with a paddle attachment for 4–5 minutes, until the icing is smooth.
12
Decorate the cooled houses by drawing outlines, windows, and doors with the icing. Decorate the spruce trees as well. Allow to dry.
13
Decorate the cake with the gingerbread houses and trees just before serving.