Salted Caramel Christmas Gingerbread Cake

Roll out the gingerbread dough thinly on a floured surface. Cut out two 20 cm circles from the dough (you can use a 20 cm lid for the shape). Knead the remaining dough together, then roll it out again and cut out two more 20 cm circles.

Place the dough circles on 2 baking sheets lined with parchment paper, prick them in several places with a fork (to prevent the dough from rising). Then bake for 6-8 minutes in an oven preheated to 170 degrees Celsius. Let the baked gingerbread layers cool completely before filling.

For the cream, mix the powdered sugar with the vanilla sugar and the soft, diced butter until smooth. Add the mascarpone and mix the cream until smooth. Whip the whipping cream until stiff peaks form, and gradually, carefully fold it into the mascarpone cream (the cream should not be too soft, so you might not need all of the whipped cream).