Ingredients
- baking tray 60×40 cm
- 2 gingerbread cake layers
- 2 kg Lauretta traditional plum filling
- 600 g Lauretta vanilla flavored filling
- 400 g Ascanio chocolate mirror glaze
- 1 l heavy cream (30%)
- 850 g water
- 65 g gelatin
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Preparation
- Dissolve 50 g gelatin in 500 g boiling water. Add the gelatin to 2 kg plum filling and mix thoroughly. Spread the prepared plum jelly over the first gingerbread cake layer. Level evenly and cover with the second gingerbread cake layer. Set aside until firm.
- Dissolve 20 g gelatin in 150 g boiling water and mix thoroughly. Pour 1 l heavy cream into a mixer bowl and whip. Then, on low speed, add 600 g Lauretta vanilla flavored filling and slowly pour in the prepared gelatin.
- Spread the mixture over the gingerbread cake layer, smooth it out, and set aside for about 1 hour until set.
- Dissolve 15 g gelatin in 300 g boiling water and combine with 400 g Ascanio chocolate mirror glaze. Pour the still-warm glaze over the set vanilla layer and spread evenly.
