Christmas Spice Cake: Fluffy and Gingerbread-Spiced With Whipped Chocolate Cream, Easy for Beginners

Instructions

1. Make the cake layer

1. Preheat the oven to 350°F (180°C), conventional (top and bottom heat). Set an 8×10-inch (20×26 cm) baking frame or small pan on a baking sheet lined with parchment paper.

2. Separate the eggs. Whip the whites with the pinch of salt until stiff peaks form.

3. In a second bowl, beat the softened butter, brown sugar and vanilla until creamy and fluffy.

4. Beat in the two egg yolks one at a time.

5. In a dry bowl, mix the flour, baking powder, cocoa, ground almonds and gingerbread spice.

6. On low speed, add the dry mixture and the milk to the butter mixture in alternating portions.

7. Finally, fold in the chocolate shavings and the whipped egg whites gently with a spatula. Do not use the mixer again, so the batter stays fluffy.

8. Pour the batter into the prepared frame or pan and smooth the top.

9. Bake for 25 minutes. Check with a toothpick.

10. Let the cake layer cool completely.

2. Make the cream and finish

1. Pour 2 cups plus 2 tablespoons (500 g) well-chilled heavy cream into a tall bowl.

2. Add both packets of the chocolate cream powder.

3. Beat on low speed first until the powder is combined with the cream.

4. Then beat on the highest speed for about 3 minutes, until you have a firm, creamy mousse.

5. Spread the cream evenly over the completely cooled cake layer. You can smooth it or make decorative waves with a spoon.

6. Refrigerate the cake for at least 2 to 3 hours so the cream sets fully.

7. Dust the top lightly with cocoa before serving.