Gingerbread cake
Ingredients:
- 500 g gingerbread cookies
- 1 can (380 g) boiled condensed milk
- 100 g butter
- jam or preserves on the sour side
Preparation:
Crumble the gingerbreads. Melt the butter, add the condensed milk, and bring to a boil. Pour the butter-condensed milk mass over the gingerbread crumble and stir.
Scoop the mass into a cake tray with removable rims. Refrigerate for a couple of hours, remove from the pan, and top with jam.
Gingerbread and cranberry parfait
Ingredients:
- 250 g gingerbread cookies
- 250 ml heavy cream or sour cream
- 250 g cranberries (or other berries)
- 150 g sugar
- 1 tablespoon vanilla sugar
Preparation:
Crumble the gingerbreads. Whip the heavy cream with vanilla sugar and a tablespoon of sugar. Blend the cranberries with the remaining sugar.
Layer the gingerbreads, cranberries, and cream into a glass dish or individual dessert dishes. Repeat the layers as necessary. Let chill overnight.
Fake tiramisu
Ingredients:
- 300 g gingerbreads
- 200 ml heavy cream
- 300 g mascarpone or ricotta
- 100 g sugar
- 1 tablespoon vanilla sugar
Preparation:
Crumble the gingerbreads. Whip the cream with sugar and vanilla sugar, add the mascarpone and mix it in.
Scoop a layer of the cream in a dessert tray, then a layer of gingerbreads, and repeat. Finish with a gingerbread layer and sprinkle with grated chocolate or cocoa powder.
You can also add fresh or frozen berries between the layers.
