Ingredients
Gingerbread
- 2354 gram light mucovado sugar
- 45 gram granulated sugar
- 150 gram room-temperature butter
- 2 st eggs
- 210 gram wheat flour
- 0.5 tsp salt
- 2 tsp baking powder
- 1.5 tsp ground ginger
- 2 tbsp cinnamon
- 0.5 tsp ground carnation
- 125 gram lingonberry jam, tube
- 100 gram fat yoghurt or sour cream
Frosting
- 200 gram natural cream cheese
- 100 gram cream
- 90 gram icing sugar
- 3 tbsp freshly squeezed orange juice
- 0.5 pieze zest from orange
Garnish with fresh lingonberries and orange zest
Christmas cake
A delicious Christmas cake, lovely frosting with a taste of orange which fits incredibly well with sour lingonberries.
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Set oven to 175 °C (347°F) and grease a baking pan.
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Assemble the assistant with beater bowl and balloon whisks.
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Mix butter, muscovado sugar and regular sugar for at least five minutes. Add one egg at a time and whisk for a minute.
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Mix together all dry ingredients and add to the egg mixture. Gently turn around until everything is well mixed.
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Carefully add the lingonberry jam and yogurt, mix and pour into baking pan.
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Bake in the bottom of the oven for about 45 minutes, allow to cool down on a baking sheet paper. Otherwise, the cake will easily stick to the substrate.
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Assemble the assistant again with beater bowl and balloon whisks.
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Whisk together all ingredients for your frosting, whisk until firm and creamy. You may want to add more orange juice.
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Place the cake on a platter and spread out plenty of frosting, garnish with fresh lingonberries and orange peel.
