This gingerbread cake is truly the BEST Christmas cake I’ve ever created.
It’s so flavorful, with the warm spice of gingerbread, a fresh twist of zesty orange and a rich chocolate layer that make it the perfect Christmas cake.
This cake is probably also one of the most elegant cakes I’ve made! I love love the chocolate bow design that makes this cake look like a present. It’s honestly one of my favorite decorations!
If you’re looking for the perfect Christmas cake, I think you’re gonna love this one!
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Gingerbread Biscuit Orange Crunch:
- 70 g Bastogne / Biscoff biscuits / Spekulatius gingerbread biscuits
- 30 g butter
- 25 g milk chocolate (33%)
- 0.75 tbsp creamy Biscoff spread
- 40 g feuilletine
- 0.5 tsp pumpkin spice (I use this pumpkin spice recipe: 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp clove, 1 tsp nutmeg, 1 tsp allspice, 0.25 tsp cardamom)
- a pinch of salt
- 1.75 tsp orange zest
- Blend the biscuits into crumbs in a blender.
- Melt the butter and mix it with the biscuit crumbs.
