Layered brownies with yogurt cream and gingerbread
CMS RECIPE DETAILS INGREDIENTS
Brownie
- 300g powdered sugar
- 225g dark chocolate
- 225g butter
- 100g flour
- 3 eggs, beaten
- 1 teaspoon vanilla sugar
- 1 teaspoon baking powder
Cream
- 200g soft cream cheese
- 200g yogurt
- 4 tablespoons sugar syrup
- 1 teaspoon vanilla sugar
- 200g gingerbread dough
- 2 tangerines, thinly sliced
- Beaten egg (for eggwash)
- Cherry preserves
- Glazed cherries (optional)
- Mint leaves and cranberries for garnish
CMS RECIPE DETAILS PREPARATION VIDEO
Roll out the gingerbread dough thinly, cut the figurines, brush with eggwash and bake at 180 C for 10 minutes. Cool.
Beat the cream cheese, yogurt, syrup and vanilla sugar. Refrigerate for at least 30 minutes or overnight.
Line a 22x30 cm baking tray with greased parchment paper. Preheat oven to 180 C. Melt the chocolate and butter over steam in a heatproof dish. Beat sugar and eggs until light and airy. Slowly add in the melted chocolate, vanilla, and mix until uniform. Stir lightly. Pour in the baking tray and bake for 25 minutes. Cool and break into pieces.
Arrange the dessert. Place a layer of brownie bits (about ⅓ of the total) at the bottom. Place the gingerbread figurines along the sides of the dish. Add the cherry preserves, then the cream (⅓ or ½ depending on the size of the dish), then a layer of brownies again. Add a layer of tangerine slices, another layer of cream and brownie bits. Top the dessert with a generous helping of cream and insert the gingerbreads upright. Decorate with cherries, tangerines, cranberries and mint leaves.
CMS RECIPE DETAILS PREPARATION
Roll out the gingerbread dough thinly, cut the figurines, brush with eggwash and bake at 180 C for 10 minutes. Cool.
Beat the cream cheese, yogurt, syrup and vanilla sugar. Refrigerate for at least 30 minutes or overnight.
Line a 22x30 cm baking tray with greased parchment paper. Preheat oven to 180 C. Melt the chocolate and butter over steam in a heatproof dish. Beat sugar and eggs until light and airy. Slowly add in the melted chocolate, vanilla, and mix until uniform. Stir lightly. Pour in the baking tray and bake for 25 minutes. Cool and break into pieces.
Arrange the dessert. Place a layer of brownie bits (about ⅓ of the total) at the bottom. Place the gingerbread figurines along the sides of the dish. Add the cherry preserves, then the cream (⅓ or ½ depending on the size of the dish), then a layer of brownies again. Add a layer of tangerine slices, another layer of cream and brownie bits. Top the dessert with a generous helping of cream and insert the gingerbreads upright. Decorate with cherries, tangerines, cranberries and mint leaves.
Layered brownies with yogurt cream and gingerbread
CMS RECIPE DETAILS INGREDIENTS
Brownie
- 300g powdered sugar
- 225g dark chocolate
- 225g butter
- 100g flour
- 3 eggs, beaten
- 1 teaspoon vanilla sugar
- 1 teaspoon baking powder
Cream
- 200g soft cream cheese
- 200g yogurt
- 4 tablespoons sugar syrup
- 1 teaspoon vanilla sugar
- 200g gingerbread dough
- 2 tangerines, thinly sliced
- Beaten egg (for eggwash)
- Cherry preserves
- Glazed cherries (optional)
- Mint leaves and cranberries for garnish
CMS RECIPE DETAILS PREPARATION
Roll out the gingerbread dough thinly, cut the figurines, brush with eggwash and bake at 180 C for 10 minutes. Cool.
Beat the cream cheese, yogurt, syrup and vanilla sugar. Refrigerate for at least 30 minutes or overnight.
Line a 22x30 cm baking tray with greased parchment paper. Preheat oven to 180 C. Melt the chocolate and butter over steam in a heatproof dish. Beat sugar and eggs until light and airy. Slowly add in the melted chocolate, vanilla, and mix until uniform. Stir lightly. Pour in the baking tray and bake for 25 minutes. Cool and break into pieces.
Arrange the dessert. Place a layer of brownie bits (about ⅓ of the total) at the bottom. Place the gingerbread figurines along the sides of the dish. Add the cherry preserves, then the cream (⅓ or ½ depending on the size of the dish), then a layer of brownies again. Add a layer of tangerine slices, another layer of cream and brownie bits. Top the dessert with a generous helping of cream and insert the gingerbreads upright. Decorate with cherries, tangerines, cranberries and mint leaves.