Gingerbread Moscow Cake
8 servings
160 minutes
The 'Gingerbread Moscow' cake is an exquisite dessert inspired by the atmosphere of winter holidays and cozy Russian evenings. Its base is a spiced honey sponge soaked in aromas of spices, citrus notes, and light caramel. Inside lies rich cranberry jelly that adds freshness and a pleasant tartness to the cake. Creamy chocolate mousse with nutmeg adds tenderness and deep flavor. The final touch is a mirror glaze reflecting the festive mood. This dessert pairs perfectly with hot drinks and becomes a decoration for any feast.
1
Biscuit. Melt water, honey, sugar, butter, and spices in a water bath until the sugar dissolves. Add baking soda and extinguish it with vinegar, then add flour, baking powder, lemon and orange zest. Bake the layers in a pastry ring with a diameter of 24 cm at 175 degrees for 10 minutes.
- Water: 125 ml
- Honey: 120 g
- Sugar: 225 g
- Butter: 76 g
- Christmas Pudding Spice Mix: 4 g
- Soda: 8 g
- Vinegar 6%: 8 ml
- Wheat flour: 128 g
- Baking powder: 0 g
- Lemon zest: 4 g
- Orange zest: 4 g
2
Cranberry jelly. Boil cranberry puree and sugar, remove from heat, let cool slightly, then add prepared gelatin. Pour jelly into a mold and freeze.
- Cranberry puree: 160 g
- Sugar: 225 g
- Gelatin: 22 g
3
Melt the chocolate in the oven until caramel color, bring the cream to a boil with nutmeg, pour it over the chocolate in portions and blend, then combine with whipped cream.
- White chocolate: 225 g
- Cream 35%: 150 ml
- Nutmeg: 1 g
4
Bring water, sugar, and glucose to a boil, remove from heat, add melted gelatin, condensed milk, melted chocolate, and pastry gel. Blend well and strain.
- Water: 125 ml
- Sugar: 225 g
- Glucose powder: 225 g
- Gelatin: 22 g
- Condensed milk: 160 g
- White chocolate: 225 g
- Confectionery gel: 90 g
5
Lay a spiced biscuit at the bottom of the mold, pipe some mousse, add cranberry jelly, more mousse, biscuit mousse. Freeze the cake base, then cover with mirror glaze.
- Food coloring: 6 g