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I love pancakes and because there has been more extra time since last year, I’ve made those quite often!Here’s my latest version of them which was sooo delicious!!!
I added gingerbread crumb on top which brought more crispness to this and the flavors fit together really well!
The strawberryjam, banana and gingerbread was really good together!
I also added some x-tra margarine and it made this even more tasty (and more brown)!
Those turquoise spots are sugar mass which I used at Christmas to decorate gingerbreads. I accidentally decorated all of those gingerbreads (which I was not meant to do cause I new I will make gingerbread buns with those crumbs later). I tried to take that sugar mass off when made buns but I didn’t get everything out so there’s it in crumbs. Actually it looks very nice, don’t you think? Those are like part of the decorating.
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
400g seasoned curd with orange
400g orange cream cheese
2,5 dl caramel cream
2 tablespoons sugar
1 tablespoon vanilla sugar
2 tablespoons corn starch
To the surface:
2 dl whipped cream
1 tablespoon vanillasugar
1 UK cup=2,8dl
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.