ADVENT CALENDAR- DOOR 12. Miisas christmascake and mini ginger bread houses

Vlogger Miisa has a ”hyvvää” (=good with a dialect) baking section on her popular youtube channel. She -Finland’s most influential influencer- was also involved in dancing with the stars competition this season. (Some of you may have recognized her from my dance posts). In a video after the dance competition, she told us she came second with her partner: Marko Keränen what was not told in the final broadcast. (They announced only the winner out of three). Congratulations, Miisa!!!

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A cute, tiny gingerbread houses with fried gingerbread cheesecake, made by my favorite vlogger: Mmiisas.

As information for those who do not understand Finnish, in the beginning of the video Miisa is introducing caramel-cranberry fudge which she made earlier with Valio’s recipe. She said it’s her new favorite and recommends it as a Christmas present (if you don’t know what to buy).

That recipe I will post maybe later (If I can find it -wasn’t too easy to find on the sites of ”Valio”, Finnish food company brand). Christmas cake recipe you will find here below. The ginger bread houses were a separate supplement and I will not put that recipe here but I think you can find similar recipe easily if you like. It took time for me to translate only this one cake recipe so…

Anyway I hope you enjoy Mmiisa’s christmas bakings…

and tell me what’s your traditional christmas decerts?

FRIED GINGERBREAD CHEESECAKE

175g gingerbreads

75g butter

400g seasoned curd with orange

400g orange cream cheese

2,5 dl caramel cream

2 tablespoons sugar

1 tablespoon vanilla sugar

4 eggs

2 tablespoons corn starch

To the surface:

2 dl whipped cream

1 tablespoon vanillasugar

Nonpareils

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1US cup=2,4dl

1 UK cup=2,8dl

Preparation

Melt butter. Chop gingerbreads and stir in melted butter. Combine with melted butter. Tension the baking paper between the bottom and the edge of the loose bottom pan (23cm). Press the gingerbread mixture onto the bottom and edges of the pan.

Whisk the filling ingredients until smooth. Pour the filling over the biscuit base.

Cook at the bottom of the oven at 170 degrees for about 60 minutes until the cake is only slightly loose in the middle.

Allow the cake to cool first at room temperature and then transfer covered to the refrigerator. Do not remove the cake from the pan until completely cold. Cake is at its best the next day.

Finish the surface of the cake with vanilla sugar flavored whipped cream and nonpareils if desired.

Bon appetit!