- Anonymous
– 75g Unsalted butter – 100g Sugar – 75g Egg – 1/2ts Vanilla extract – 175g Cake flour – 13g Red rice flour – 4g Cocoa Powder – 1g Salt – Buttermilk (167g warm milk + 8g lemon juice)
– 4g Baking soda + 8g lemon juice – 400g Cold cream cheese – Whipped cream (300g whipping cream + 60g sugar) – Ganache (50g dark chocolate + 25g whipping cream + 0.5g leaf gelatine) – Gingerbread cookies – Sugar syrup – Rosemary
Sift in soft flour, red rice flour, cocoa powder, and salt and mix, then add buttermilk little by little and mix. Add baking soda to lemon juice and mix, then add to the dough and mix.
Apply butter and pour the dough into a mold with parchment paper. Bake it in an oven preheated to 170 degrees for 40 minutes. After cooling, cut off the top and cut into 2 pieces. (Bake one more time to make a total of 4 sheets.)
Add cold cream cheese to whipped cream with sugar and mix to make cream. Place the sheet on the wheel, sprinkle with sugar syrup, and apply cream. Repeat 3 times.
Apply a thin layer of cream on the top and sides and harden in the refrigerator for about 30 minutes. Apply the cream smoothly all over.
Filter the cut and remaining sheets through a sieve to make a powder and attach it to the bottom of the cake. Pour the ganache over the cake and garnish with cream, gingerbread cookies and rosemary.