Gingerbread tart

Ingredients:

Gingerbread biscuit

•    4 eggs (yeasts and yolks separated)
•    125 g sugar
•    180 g plain flour
•    60 g starch
•    1/2 tsp baking powder
•    2 tbs gingerbread spice
•    2 tbs liquid honey
•    2 tsp cocoa

For the spread

•    300 g (home-made) plum jam

Punch

•    1 black tea bag
•    1 tsp coffee
•    2 tsp sugar
•    50 ml rum

Gingerbread cream

•    150 ml cream 36% fat
•    200 g mascarpone
•    4 tbs icing sugar
•    1 tsp cinnamon
•    1 tsp cinnamon

Chocolate glazing

•    3 tbs cold water
•    75 g icing sugar
•    1 tbs gelatine
•    140 g butter
•    3 tbs cocoa

Preparation:

Spread walls and the bottom of a 20 cm diameter baking tray with butter. Sieve flour, starch, gingerbread spice, baking powder and cocoa into a bowl. Whisk egg whites until hard, while gradually adding sugar. When the mixture is thick and shiny, add the yolks one after another plus the honey. Stir until smooth and consistent. Lower the processor's revs and gradually add the dry ingredients. Put the prepared mixture into a baking tray and bake at 180°C degrees for 40-50 minutes, until the stick remains dry. Drop the cake on the floor so that it evens. Set aside until completely cooled down. Cut cake into 4 layers.

Make strong tea, add coffee and sugar and stir thoroughly. Set aside until completely cooled down. Add rum and combine. Soak the layers of the cake in the punch and then spread with plum jam.

Add spices to cream and whisk until hard. Add mascarpone and combine thoroughly. Cover the top and sides of the tart.

Add water to gelatine and set aside until it sets. Sieve icing sugar and cocoa into a pot. Add butter and set gelatine. Warm it up on a low heat until it dissolves and combines, stirring all of the time (don't bring to boil!). Cover the cake with glaze.

Additionally

8 soft gingerbread cookies, best if home-made. Garnish the top of the cake with gingerbread cookies. Put into the fridge for at least 3 hours. Serve.

Enjoy!