Gingerbread wafer cake with mint cream

Votes: 2

How to Make - Gingerbread Waffle Cake with Mint Cream

Time: 1 hour 10 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 657, total fat 40 G., saturated fats 13 G., proteins 7 G., carbohydrates 72 G., fiber 2 G., cholesterol 113 mg, sodium 384 mg, sugar 52 G.

This easy-to-make layered cake is perfect for any winter holiday. It features ten gingerbread-flavored layers, and there's no need to bake them in the oven—all the layers cook quickly in a Belgian waffle iron! Decorate it however you like. For example, sprinkle it with red-and-white striped candies, gumdrops, or any other candies popular during the winter holidays and help create a Christmassy atmosphere.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour
2 tablespoons cocoa powder
1 tbsp. ground ginger
1.5 tsp baking powder
1 teaspoon ground cinnamon
1 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
1/8 tsp ground cloves
0.5 cup molasses
0.5 tsp of soda
1.5 cups granulated sugar
3/4 cup vegetable oil
3 large eggs, beaten
Cooking spray to spray the waffle iron
6 red and white mint candies, coarsely crushed, for garnish
Special equipment: round waffle maker for Belgian waffles

Mint cream

1 container (240 g) mascarpone cheese
1/4 cup powdered sugar
0.5 tsp peppermint extract
1 cup heavy cream
4 red and white mint candies

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat a round Belgian waffle iron.
Cake:

In a large bowl, whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg, and cloves. In another large bowl, combine the molasses, baking soda, and 1 cup of water. Add the sugar, oil, and eggs to the molasses mixture and whisk until smooth.

Add the liquid mixture to the flour mixture and mix until smooth. Spray a waffle iron with cooking spray. Pour 1/2 cup of batter into the center of the waffle iron, close the lid, and cook until the waffle is golden brown and springy, 2-3 minutes. Transfer the waffle to a wire rack with a fork to cool completely. Cook the remaining batter in the same manner; you should have about 10 waffle layers for the cake. Let cool completely, then trim any rough edges with a knife.
Mint cream:

In a large bowl, whisk the mascarpone with the powdered sugar and peppermint extract. Crush 4 peppermint candies with a heavy skillet and fold into the cream. In a medium bowl, beat the heavy cream with a mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. It's okay if it's not completely incorporated.
Spoon a small amount of frosting into the center of a large plate or cake stand. Place a wafer cake layer on top of the frosting on the plate, pressing gently to secure it. Spoon about 2 tablespoons of frosting onto the first cake layer and spread it with an offset spatula or butter knife. Top with another wafer layer. Repeat frosting and layering until you've used up the layers. Sprinkle the edges of the assembled cake with crushed mints.

Author of the recipe - Scott Hocker is the magazine's editor, author, and recipe developer.

Categories:

recipe / Calorie content of prepared meals / Mixer / Winter dishes / Festive dishes / Christmas / Desserts / Cakes / Pancakes, fritters, waffles, sandwiches

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