Gingerbread Plum Dome Cake with Cinnamon Mascarpone Cream
This Gingerbread Plum Dome Cake combines a moist spiced chocolate base with rich plum preserves and a creamy cinnamon mascarpone filling. Perfect for festive occasions, this dessert balances warm gingerbread spices with fruity tartness and smooth, luscious cream. The signature dome shape topped with cake crumbs adds visual appeal and texture, making it an impressive yet approachable holiday treat.
Ingredients
Cake Ingredients
- 120 g butter unsalted
- 100 g dark chocolate bittersweet or 70% cocoa
- 100 g granulated sugar
- 240 g plum preserves preferably thick and rich
- 3 large eggs
- 150 g all-purpose flour
- 2 tsp baking powder
- 1 tsp gingerbread spice mix
Cream Filling Ingredients
- 100 g milk chocolate
- 250 g mascarpone cheese cold
- 2 tsp gingerbread spice mix
- 500 ml heavy cream cold, 36% fat recommended
Additional Ingredients
- 100 g plum preserves for layering and garnish
Instructions
Cake Preparation
- In a saucepan over low heat, melt the butter and chopped dark chocolate until smooth. Remove from heat and stir in sugar and plum preserves until combined. In a separate bowl, sift together flour, baking powder, and gingerbread spice mix. Gradually add dry ingredients to the chocolate mixture, mixing gently. Beat in eggs one at a time until fully incorporated.
- Grease and flour a 22-24 cm (9-inch) round cake pan. Pour the batter into the prepared pan and bake in a preheated oven at 170°C (convection) for 30–35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
Prepare Filling
- Melt the milk chocolate over a double boiler and let it cool slightly. In a mixing bowl, combine mascarpone cheese with the melted chocolate and gingerbread spice, mixing until smooth. Refrigerate for about 1 hour.
- Whip the cold heavy cream until it forms stiff peaks. Gradually fold the chilled mascarpone mixture into the whipped cream by spoonfuls until fully blended. Optionally, add powdered sugar to taste.
Assembly and Finishing
- Once the cake is cooled, trim the top 1–1.5 cm off and set aside. Hollow out a shallow well in the center of the cake to create a cavity, saving the removed crumbs. Spread a few tablespoons of plum preserves inside the cavity. Fill with the cinnamon mascarpone cream, forming a rounded dome that extends slightly above the cake’s edge.
- Crumble the reserved cake pieces and sprinkle them generously over the cream dome, pressing lightly to adhere. Refrigerate the assembled cake for at least 1 hour to set the cream before serving.
Notes
- Use high-quality plum preserves for best flavor and texture.
- Ensure heavy cream and mascarpone are cold before whipping for optimal results.
- Chill the assembled cake thoroughly to allow the cream to set before slicing.