Christmas Cake with Gingerbread, White Chocolate, and Redcurrants
recipe

Preparation Time: 30 minutes (plus chilling time)
Serving Size: 12 servings

Ingredients

- Base:
- 250 g gingerbread cookies and digestive biscuits
- 100 g margarine
- Filling:
- 4 dl heavy cream
- 300 g cream cheese
- 300 g mascarpone cheese
- 300 g white chocolate
- 2 dl powdered sugar
- 2 tsp vanilla sugar
- 8 gelatin sheets
- 1/2 dl lemon juice
- Topping:
- 3 dl sweetened redcurrant juice
- 4 gelatin sheets
- (red food coloring, optional)

Instructions

1. Cut a piece of parchment paper to fit the bottom of a 26 cm springform pan. If using a cake collar, place it around the sides before filling.

2. Melt the margarine and crush the gingerbread and digestive biscuits. Mix them together and press the mixture into the bottom of the prepared pan. Refrigerate while you prepare the filling.
3. Whip the heavy cream until stiff peaks form, then gently fold in the cream cheese.
4. Melt the white chocolate carefully in the microwave and let it cool slightly. Incorporate the cooled white chocolate into the cream-cheese mixture. Sweeten with powdered sugar and vanilla sugar.
5. Soak the gelatin sheets in cold water. Heat the lemon juice and dissolve the soaked gelatin in it. Allow to cool slightly before whisking it into the filling.
6. Pour the filling over the chilled base in the pan and return to the refrigerator to set for at least 2 hours.
7. To prepare the topping, heat the redcurrant juice and dissolve the gelatin sheets in it. If desired, add red food coloring. Pour the topping over the well-chilled cake.
8. Allow the topping to set in the refrigerator. Decorate the cake as desired before serving.

Nutritional Information (per serving)

Calories: 350
Fat: 22g
Carbohydrates: 30g
Protein: 5g
Sugar: 18g

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