Preparation
Cake:
Separate eggs.
Beat egg whites with a pinch of salt and add 40g of sugar, continue beating until egg whites form a peak.
Beat egg yolks, sugar and gingerbread spices together, add in flour and baking powder.
Gently fold in egg whites.
Place cake mixture in a baking tray (22cm in diameter).
Bake in a pre-heated oven at 200°C for about 20 minutes.
Allow to cool and slice evenly into two layers.
Lightly drizzle on liqueur.
Apple Cream filling:
Peel, core and dice apples, sprinkle with lemon juice.
Place 50ml apple juice and sugar in a saucepan and cook for 5 minutes until mixture has dissolved.
Mix icing powder together with remaining juice.
Add in the diced apple, allow to boil, continue stirring and allow to cool.
Spread on top of the bottom layer of the cake, then place the top layer on top.
Gingerbread Cream Filling:
Beat icing sugar, gingerbread spice and whipped cream together until stiff.
Decorate with a layer of cream all over the cake, use a piping bag to pipe flower shapes and sprinkle decorative sugar.
Christmas Tree Decoration:
Break up white chocolate, melt over a hot water and place in a piping bag.
Make at least 12 trees.
Decorate with green coloured sugar and let it set.
Place chocolate christmas trees around the cake.
Tip:
The cake can be baked the day before.
You can also make the christmas trees 1-2 days in advance, keep them cool and in a dry area.