Salted Caramel Christmas Gingerbread Cake
 

INGREDIENTS

250 g mascarpone
100 g butter
150 g powdered sugar
2 packets of vanilla sugar
Whipping cream (200 ml for the cream
+ 400 ml for the sauce)
200 g granulated sugar
1 tsp sea salt

1.)  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). Gather the remaining dough, roll it out again, and cut out two more 20 cm circles.

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

3.)  For the cream, mix the powdered sugar with the vanilla sugar and the soft, chopped butter until smooth. Add the mascarpone and mix the cream until smooth. Whip the whipping cream into stiff peaks and gently fold it into the mascarpone cream in small portions (the cream should not be too soft, so you may not need all the whipped cream).

4.)  Spread the cooled gingerbread cake layers with the mascarpone cream, and thinly coat the outside and around the cake. Place the finished cake in the refrigerator for a few hours to allow the cake layers to soften, the cream to set, and the flavors to meld.

5.)  For the caramel sauce, heat the whipping cream until it just starts to boil, then remove from the heat. Caramelize the granulated sugar in a pan until light in color, then remove from the heat and add the whipping cream and salt, stirring together (the caramel will harden slightly from the hot cream, but will melt during cooking). Return the sauce to the heat and cook, stirring constantly, for 10-15 minutes until the caramel thickens sufficiently (we should get a thick but still pourable sauce).

6.)  Let the finished caramel sauce cool at room temperature. Remove the chilled cake from the refrigerator and pour the cooled salted caramel over it. Then return it to the refrigerator for a while to allow the caramel to set.

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