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Gingerbread cake with raspberry cream

This cream cake with cream, white chocolate and raspberries is extremely delicious - and with the spices in the dough it really is wonderfully Christmassy! I wish you a nice Advent Sunday!

Ingredients

250 g butter

260 g brown cane sugar

3 eggs

1/2 tsp ground vanilla

1 pinch of salt

280 g flour

2 tsp ground cinnamon

1/2 tsp ground cloves

1 tsp cardamom

2 tsp ground ginger

100 g white chocolate

450 g cream cheese

200 ml whipping cream

150 g powdered sugar

80 g raspberries

Raspberries for decoration

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, beat the butter, sugar and eggs until fluffy.

Then add flour and sugar and stir.

Stir in cinnamon, cloves, cardamom and ginger.

Then put the dough into two springform pans (20 cm) that have been greased or lined with baking paper...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for approx. 20 - 25 minutes (test with a toothpick!).

Take the two bases out of the oven and let them cool thoroughly.

When the cake bases have cooled, prepare the raspberry cream:

First melt the chocolate in a water bath and let it cool again.

Then thoroughly mix the cream cheese with the powdered sugar and the fresh, washed raspberries in a separate bowl.

Add the melted chocolate and mix.

Whip the cream until stiff and fold it into the cream mixture.

Place one cake base on a cake plate or similar, spread with half of the raspberry cream...

...and place the second floor on top.

Spread the remaining raspberry cream on the cake.

Decorate with a few fresh raspberries and a little powdered sugar and then serve well chilled.

[Translated from here.]