Gingerbread Cake

1. We put the egg yolks in a bowl, pour some sugar and ginger powder here. Rub the mass until smooth, add the melted butter and honey, mix.

2. Put the egg whites in a deep bowl, whisk until a dense foam is obtained. Then pour the remaining sugar, continue to beat until stable peaks.

3. Sift flour and baking powder into the yolk mixture, mix with a whisk. Then pour boiling water into the resulting dough, mix quickly.

4. At this stage, we introduce an airy protein mass into the dough, gently mix it with movements from top to bottom.

5. The bottom of the split mold is lined with parchment, we put the dough into it. Cover the mold with foil or parchment so that the surface does not burn.

6. We send the mold to the oven preheated to 180 degrees. Bake for 30-35 minutes. We check the readiness with a wooden skewer. It may take longer to bake, it depends on the type of oven.

7. Remove the finished biscuit from the mold, cool it. Then cut into 4 cakes. This can be done with a thread or a long saw blade.

8. Prepare the cream. Pour the cooled cream into the bowl of the mixer, pour powdered sugar and thickener into it. The amount of powdered sugar can vary, a lot depends on the yogurt itself, on how sweet it is.

9. Whisk the cream to dense peaks for 5 minutes. Then we spread the yogurt in parts into the resulting creamy mass. Gently mix each time with a silicone spatula. By the way, yogurt should also be chilled, have about the same temperature as cream.

10. We smear the cakes with cream, the surface of the cake and the sides are leveled with the same cream. Decorate the cake with gingerbread toppers, send it to the refrigerator for a couple of hours. About 2-3 hours will be quite enough.

We serve it on the table for tea.

Help yourself!