Christmas Cake With Gingerbread Syrup, Cheesecake Filling And Fresh Berries
This amazing Christmas cake with gingerbread syrup, cheesecake filling and fresh berries is my third and final Christmas recipe this year using Monin gingerbread syrup which you can buy through drinknolo.ie if you live in Ireland.
It’s definitely the hardest one of the three though. Both mocktails, Blueberry – Gingerbread Syrup Mocktail with Rosemary and Lemon and the Apple – Gingerbread Syrup Sparkling Mocktail are of course very easy to make. This cake definitely requires a lot of patience. One of the cakes I made collapsed as I opened the oven while baking – what a mistake to make! Stacking them up was also nerve-racking but once you get it all assembled it’ll stay as-is in the fridge perfectly.
The first version I made also only had the cheesecake filling and no berries inside – only on the side. However, the berries really complimented the cake so in the second version I made I added them underneath the filling as well.
Despite the effort, this cake may be the best cake I ever made. The filling is just amazing, the combination of Philadelphia, double cream, and mascarpone is just heavenly combined with the icing sugar.
|180g golden caster sugar
|75ml Monin gingerbread syrup
|200g softened butter
|4 medium eggs
|215g self-raising flour
|280g Philadelphia cream cheese
|250ml double cream
|100g icing sugar