Gingerbread roll is a perfect match for the upcoming Christmas. The basis of the roll is a gingerbread cake, which I covered with a simple cream made of mascarpone cheese, whipped cream, sugar and cinnamon. Baking a gingerbread cake itself is quick. The cake batter can be made in less than 10 minutes, and the baking takes 25. You should wait a little longer for the rolled-up cake to cool down, but during that time you don’t have to do anything else. The cinnamon cream is just as quick to make, so there is one conclusion: this roll is easy and not at all time-consuming. If you haven’t made a gingerbread roll yet, I hope that you will try the following recipe for a gingerbread roll.
Ingredients for gingerbread roll.
- 140 g all-purpose flour
- 50 g icing sugar
- 1/4 teaspoon of cinnamon
- 1 teaspoon of dark cocoa
- 3/4 teaspoon of gingerbread spice
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of soda
- 3 big eggs
- 4 tablespoons of honey
- 50 g butter
- 150 ml whipping cream (36%)
- 3 tablespoons of icing sugar
- 250 g mascarpone cheese
- 1/4 teaspoon of cinnamon
- 2 tablespoons of dry cranberries
- 2 tablespoons of chopped chocolate gingerbreads
How to make gingerbread roll.
Put the soft butter and icing sugar into a bowl. Rub for about 5 minutes or until the ingredients are fluffy. At that point, add one egg at a time, then add the honey, while continuing to rub. Finally, mix in all the dry ingredients previously sifted through a sieve. Do not add the dry ingredients all at once, but in smaller batches. Line a baking tin with baking paper, pour out the cake batter and spread it evenly. Preheat the oven to 180 degrees Celsius and when it is hot, put in the baking tray, then bake for 15 minutes. After baking, put the cake aside for 5 minutes, then cover it with a cloth and roll it along the shorter side to form a roll. Set it aside to let it cool down completely.
Pour cold cream into a bowl and whisk it until semi-stiff. Then, add the icing sugar and continue whipping for a few more seconds. Finally, add in the mascarpone cheese and cinnamon and whisk the whole thing until stiff. The cream should be very thick.
Chop the cranberries and the chopped gingerbread together with a knife.
Roll out the cold gingerbread cake, fill it with cinnamon cream, setting aside some of the cream to decorate the roll. Roll up the cake carefully into a roll, cover its top with the cream and garnish with chopped cranberries and gingerbread.
Good to know when making gingerbread roll.
All the ingredients used to prepare the cake batter should be at room temperature.
At the time of rolling the cake into a roll, I did not remove the baking paper. I did so only after rolling it to cover it with cream.
I used a rectangular baking tin measuring 25 by 35 centimetres.
Do you like cakes with gingerbread spice? If so, try our recipe for Gingerbread squares.