Christmas Cake with Peppermint, Gingerbread, Almond & Chai

Cake Layer Overview:

Cake Base:
Gingerbread Cinnamon Biscuit Base 15 minutes
Crunch:
Chai Spice, Almond & Peppermint Candy Cane Crunch 15 minutes
Creamy Elements:
Vanilla Panna Cotta with Peppermint Candy Cane 10 minutes
Mousse:
Almond Mousse with Chai Spice 30 minutes White Chocolate Whipped Ganache with Peppermint Candy Cane 15 minutes
Decoration:
Glaze 20 minutes

Recipe Details:

Skill Level: Intermediate

Flavor: Almond, Cinnamon / Gingerbread, Peppermint

Categories: Entremet Cakes, Seasonal

Yield & Time:

Servings / Yield: 10 people

Total Active Working Time: 1 hour & 45 minutes
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

Gingerbread, peppermint candy cane, almond, and chai – that’s what this cake is made of!
Lots of Christmas flavors! And yet still a bit of an untraditional combination that I wanted to try, as I thought it might taste good together. And it turned out soo good!

The candy cane flavor is amazing paired with the warm spices and the white chocolate.
If you want to try a different Christmas cake, I can highly recommend this one.

Happy baking <

Day 1

Gingerbread Cinnamon Biscuit Base:

  • 200 g gingerbread biscuits (or 100 g Bastogne biscuits and 100 g Lotus Biscoff biscuits)
  • 100 g butter
  • 1 tsp cinnamon
  • a pinch of salt
  1. Put the biscuits in a plastic bag and crush them into crumbs with a rolling pin, or blend them into crumbs in a blender.
  2. Melt the butter and mix it with the biscuit crumbs, cinnamon, and salt.
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