Gingerbread Cream Pie

A great cake recipe for any occasion:

Dough: Beat the eggs and sugar with a whisk. Fold in the semi-liquid whipped cream. Sift flour and baking powder, mix with the gingerbread spice and stir into the mixture together with the ground almond kernels.

Wrap the sides of the springform pan with parchment paper and pour in the mixture.

Bake in the oven at 180 °C for 25 minutes. After cooling, slice the base once horizontally.

Filling: Bring whipped cream to a boil the day before and pour over the finely chopped cooking chocolate. Stir with a whisk until the cooking chocolate has dissolved. Later, refrigerate the chocolate cream for at least 12 hours. After cooling, whip the chocolate cream with gingerbread spice. Cut the gingerbread into fine cubes and soak with prune juice or possibly rum. Soak the gelatine in cold water, squeeze it out and warm it up with a little bit of whipped chocolate cream. Then stir into the chocolate cream and mix until smooth.

Cake construction: Place a springform pan rim with 26 cm ø around one of the bases.

Pour the finished chocolate cream into the edge of the springform pan, onto the baked base and spread the gingerbread cubes evenly over it. Then finish with the second cake layer. Then place in the refrigerator for at least 4 hours.

Garnish: whip the cream. After cooling, cut the cake out of the ring, pull up the ring a little bit.

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