Gingerbread Trifle
For a healthier version, olive oil or vegetable oil can be use to replace the butter in the cake.
Preparation time: 20 minutes Baking time: 30 minutesDifficulty:HardIngredients
For the Ginger Coffee Cake
- 50 gMelted Anchor butter
- 40 gOil
- 50 gBrown sugar
- 3 Egg yolk
- 90 gFlour
- 1 tspBaking powder
- 1/2 tsp Cinnamon powder
- 1 tspGinger powder
- 1 tspCocoa powder
- 20 g137 Degrees Almond Milk
- 1 tbspHaco SuiSS Espresso Dark Roast
- 1 tbsp Hot water
- 3 Egg white
- 40 gSugar
Method
STEP 1
Sieve together ingredients (C) and set aside. Mix Haco SuiSS Espresso Dark Roast with 1 tablespoon hot water and set aside. Line the bottom and sides of the cake tin with the given parchment paper.
STEP 2
Preheat Panasonic Cubie oven to 160c on convection mode.
STEP 3
In a mixing bowl, combine melted butter, oil & brown sugar and whisk till slightly pale in colour. Add in egg yolk and continue to whisk until well combined.
STEP 4
Next pour in the flour mixture, and gently mix till all is combined. Stir in Haco SuiSS coffee and 137 Degrees Almond Milk.
STEP 5
In a separate bowl, whisk egg white using Panasonic hand mixer till fluffy then gradu-ally add in sugar and whip till medium peak. Once done, mix ¼ of the egg white mix-ture into the cake batter and gently stir to combine.
STEP 6
Pour in the remaining egg white mixture and fold the batter with a spatula.
STEP 7
Pour cake batter into a 6 inch cake tin and bake at 160c for 15 minutes followed by 150c for 25-30 minutes. Please note that the temperature and timing may vary de-pending on what oven you are using at home.
Ingredients
For the Gingerbread Cookies
- 65 gAnchor butter
- 75 gSugar
- 30 gMolasses
- Egg Yolk
- 175 gFlour
- 1/4 tsp Salt
- 1 1/2 tsp Ginger powder
- 1/2 tsp Cinnamon powder
- 1/4 tsp Baking soda
Method
STEP 1
Using Panasonic hand mixer, whisk A till fluffy and slightly pale in colour. Then add in ingredients B.
STEP 2
Fold in ingredients C using a spatula then use your hands to knead it into a dough.
STEP 3
Set aside to rest for 5 minutes. Roll out the dough to 4 mm thickness, then cut out the dough using the mini gingerbread man cutter. Transfer the cookies carefully onto a baking tray lined with parchment paper.
STEP 4
Design the buttons, eyes and mouth using a satay stick.
STEP 5
Bake the cookies at 150c for approximately 17-23 minutes or until they are ready.
Ingredients
For the cream cheese filling
- 220 g Anchor cream
- 200 gAnchor cream cheese
- 30 gSugar
- 2 tbspHoney
Method
STEP 1
Pour cream into a mixing bowl and whip till a soft cream texture is formed. Set aside to chill in the fridge.
STEP 2
Next, mix together cream cheese, sugar and honey till fluffy.
STEP 3
Fold in the whipped cream until well combined. Keep the cream cheese mixture in the chiller until it is needed for assembly.
Ingredients
For the coffee syrup
- 1 tbspHaco SuiSS Espresso Dark Roast
- 1 tspSugar
- 80 ml Hot water
Method
STEP 1
Mix all together and set aside.
Ingredients
To Garnish
- 30 gCrystalized ginger, chopped
- Handful Strawberries
- Handful Blueberries
- Few Lorenz Saltletts Brezel
- Hanful Wonderful Almonds, chopped
To Assemble
1. Slice cake into 3 - 4 layers and cut it into small rounds or squares.
2. Place a piece of cake into the mason jar. Drizzle some coffee syrup onto the cake, then top the cake with a tablespoon of cheese mixture. Sprinkle some chopped Won-derful Almonds and crystalized ginger over.
3. Arrange two gingerbread man cookies at two sides of the mason jar. Continue with the layering of cakes and cheese mixture until the top. Repeat with the second jar.
4. Once completed, garnish the top with Lorenz Saltetts Brezel, Wonderful Almonds, strawberries and blueberries.
5. Chill in fridge for 3 hours or overnight before serving.
