INGREDIENTS:
For the sponge cake:
- 250 g of Bake-Free sponge-cake-muffin flour mixture
- 125 g of 1:4 sweetener
- a pinch of black salt
- gingerbread spice mix
- half a packet of baking powder
- 90 g thick coconut cream
- 1 tablespoon of vanilla flavouring
- a few drops of caramel aroma
- 250 g room temperature water (or sugar-free herbal drink)
- 2 g of coconut oil for greasing the baking sheet
For the cream:
- 200 g coconut cream
- 300 g of water
- 125 g of erythritol
- 150 g of brown rice flour
- gingerbread spice mix
- 1 teaspoon each of rum and vanilla aroma
- a few drops of caramel aroma
- 250 g vegetable margarine
For the gingerbread:
- 60 g Bake-Free sweet and savoury biscuits flour mixture
- 15 g of almond flour
- 25 g of 1:4 sweetener
- gingerbread spice mix
- 10 g of coconut oil (in liquid state)
- 45 g warm water
- 1 teaspoon vanilla flavouring
- a few drops of caramel aroma
To decorate:
- 10 g sugar-free vegan chocolate
PREPARATION:
Mix the ingredients for the sponge cake (wet and dry separately first, then combine), then pour them together and mix thoroughly. Bake in a thinly oiled form (for me 23 cm D) in a preheated 180-degree celsius oven until ready in 35 minutes, bottom-up baking. Leave to cool on a wire rack, then cut into three sheets.
For the cream, mix the water, coconut cream, flavourings, erythritol, brown rice flour, and the spice and cook until thick (at least one or two should rot), this will be the pudding. Let it cool completely (stir frequently). Process the cubed, room-temperature margarine with a machine whisk, then add the pudding in portions, stirring constantly, and mix well (also with a machine whisk).
Mix the ingredients for the gingerbread and let it rest for 15 minutes. On a dry surface, roll out to a thickness of 0.5 cm, then cut all the dough into desired shapes. Bake in a preheated oven at 180 degrees Celsius on a baking sheet lined with silicone baking paper for 10 minutes. I got 20 pieces.
To decorate, melt the chocolate over steam, pour it into the pastry bag, cut off the corner and decorate the gingerbread cookies with it.
Let's assemble the cake! Layer the sponge cake bases with the cream, leaving a little of the cream. Fill it in a pastry bag and decorate the top of the cake with it, then put the gingerbread cookies on top. Cut into 12 equal slices.
