Gingerbread Dome Cake

Preheat the oven to 175 °C fan (200 °C conventional) and line an 18 cm springform pan with baking paper.

Separate the eggs and place the egg whites in a grease-free bowl.

Beat the egg whites until stiff, gradually sprinkling in the sugar.

Gently fold in the egg yolks.

Sift the flour, baking powder, gingerbread spice, cocoa powder and cornstarch over the mixture and fold in gently.

Pour the batter into the pan, smooth the surface and bake in the oven for 12–15 minutes.

Remove the sponge from the oven, loosen it from the springform rim and let it cool completely.

Soak the gelatine sheets in cold water.

Stir the mascarpone with the honey until smooth, coarsely chop the milk chocolate and crumble the lebkuchen finely.

Squeeze out the gelatine, dissolve it carefully and quickly stir it into the mascarpone cream.

Whip 200 ml cream with 1 packet of vanilla sugar until stiff and fold into the mascarpone cream.

Fold the crumbled lebkuchen and chopped chocolate into the cream.

Cut the sponge horizontally in half and spread the lower layer with raspberry jam.

Spoon the cream onto the lower layer in a dome shape.

Make several cuts in the top layer down to the middle and use it to cover the dome all around.

Chill the cake for at least 2 hours.

Whip another 200 ml cream with 1 packet of vanilla sugar until stiff.

Spread the dome cake all over with cream and decorate with chocolate curls and cocoa powder.