For The Sponge Cake:
Flour – 120 gr
Sugar – 135 gr
Baking powder – 6 gr
Egg yolks – 3 pcs
Egg whites – 4.8 pcs
Butter – 75 gm
Honey – 36 gr
Water – 105 ml
Ginger powder – 6g
For The Cream:
33% cream – 240 ml
Yoghurt 8% fat – 120g
Cream thickener – 12g
Sugar powder – 60g
Gingerbread – 36g
Place the egg yolks in a bowl, pour in some sugar and ginger powder. Stir until the mixture is homogenous, then add melted butter and honey.
Place the egg whites in a bowl and beat until stiff. Then pour in the remaining sugar and continue to whisk until stiff.
Sift flour and baking powder into the egg yolk mixture and mix with a whisk. Then pour boiling water into the resulting batter, mix quickly.
At this stage, add airy white mass to the dough, mix gently from top to bottom.
Line the bottom of the cake tin with parchment and place the dough in it. Cover with foil or parchment to prevent the surface from burning.
Put the mould into an oven preheated to 180 degrees. Bake for 30-35 minutes. Check readiness with a wooden skewer. It may take longer, it depends on the type of oven.
Take the ready biscuit out of the mould and leave to cool. Then cut it into 4 layers. This can be done with a floss or a long saw blade.
Prepare the cream. Pour the cooled cream into the mixer bowl, pour in the icing sugar and thickener. The quantity of icing sugar can vary, it depends a lot on yogurt, on how sweet it is.
Whip the cream to a stiff stiff peaks for 5 minutes. Then pour the yoghurt into the cream mixture in batches. Mix gently with a silicone spatula each time. By the way, the yoghurt also has to be chilled, about the same temperature as the cream.
Spread the cream on the layers, smoothing the surface and sides of the cake with the same cream. Decorate the cake with gingerbread toppers and put it in the fridge for a couple of hours. About 2-3 hours is quite enough. Serve at the table with tea.