I do love gingerbread. I also enjoy a creamy frosting which is not too sweet. So matching gingerbread with mascarpone is a very good idea. But not only mascarpone but some cream as well.
For the gingerbread I used a recipe by Mary Berry, on BBC Food. It is a very simple recipe but offers a wonderfully soft and spicy cake. I varied the recipe, using plain flour and baking powder instead of self raising flour.
For the frosting I wanted to use some homemade mascarpone, which is probably thicker than the shop bought versions. Not only mascarpone, though, I wanted it whipped with some cream to give an even richer frosting. With some vanilla added, and just a little sugar, it all makes a perfect frosting.
In its’ entirety this is a very simple recipe. The simplicity doesn’t detract from the end result. In fact the cake is lovely and soft and has a wonderful flavour. With the frosting on top you have a perfect dessert. Cut into smaller pieces it makes a great afternoon tea cake too.
Making only the cake and leaving out the frosting is also an option.
My gingerbread cake baked perfectly. The edges shrunk away from the side of the pan and the top firmed up. A skewer in poked into the centre came out clean.
Making the frosting was very easy too.
Assembling the cake with the frosting was so simple as well.
Then, after slicing, I tasted it and was very pleased with the result. A soft cake and creamy frosting. What could be better?
Another very easy cake or dessert is: Nordic Carrot Cake with Cream Cheese Frosting.
Gingerbread with Mascarpone Cream FrostingCourse: Cakes, DessertsDifficulty: Easy
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour
9g(2 1/4 tsp) baking powder
4g(1 tsp) baking soda
14g(2 tbsp) ground ginger
2.5g (1/2 tsp) mixed spice(or other spice to personal taste)
100g(7 tbsp) unsalted butter, cubed
100g(5 tbsp) black treacle, or molasses
100g(5tbsp) golden syrup
100g(packed 1/2 cup) light brown sugar
1 medium egg(large in USA)
275ml(1 cup + 2 tbsp+1 tsp) whole milk
227g(1 cup + 2 tbps) mascarpone
240ml(1 cup) double cream
10ml(2 tsp) vanilla extract
25g(2 tbsp) caster sugar
- Preheat the oven to 180C/160C Fan/350F.
- Grease a 9×12 inch(23x30cm) baking pan and line with parchment paper.
- Place the butter, brown sugar, black treacle and golden syrup into a saucepan and heat, stirring, until the sugar and butter have melted and everything is combined. Set aside to cool for a few minutes.
- In a large bowl mix the flour, ginger, mixed spice, baking powder and baking soda together until fully combined.
- Add the melted mixture and stir a little.
- Add the egg and about 1/4 of the milk and stir the mixture until fully combined.
- Pour in the remaining milk and mix again until fully combined.
- Place the runny batter into the prepared pan and then bake in the oven for 35 minutes, until the cake has risen and is firm to the touch. A skewer poked into the centre should come out clean.
- Remove the gingerbread cake from the oven and leave to cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely.
- Place the mascarpone into a large bowl and whisk to break it up. Depending on the mascarpone it may not cream at this stage.
- Add in the vanilla and whisk again for about one minute.
- Pour in the double cream and start to whisk again, adding the sugar a little at a time.
- Continue whisking the mixture until it reaches stiff peaks.
- Spread the frosting over the top of the gingerbread.
- Cut into squares, bars or portions of choice, and serve.