Bake the Book: Gingerbread Icebox Cake with Mascarpone Mousse


[Photograph: Erin Kunkel]

It may not fit the traditional definition of 'cake', but this tower of gingerbread and mascarpone cream might just be even better. Vintage Cakes takes you through the assembly of what promises to be a stunning and delicious holiday centerpiece. The snap of spiced gingerbread and the milky richness of mascarpone go together beautifully.

Tips: If you plan to make this cake for a holiday dinner (and why wouldn't you?), prepare the wafers ahead of time, so all you have to do is whip the cream before assembly. The cake needs to be refrigerated for at least 12 hours after it's assembled, so the night before dinner is a great time to put it all together.

Tweaks: The simplicity of the cake is certainly elegant, but you can get creative with powdered sugar & cinnamon "snow", or the gentlest sprinkling of drageés or pearl sugar. Consider this cake your canvas; it's a more grown-up version of a gingerbread house.

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Gingerbread Icebox Cake with Mascarpone Mousse »

As always with our Bake the Book feature, we have five (5) copies of Vintage Cakes to give away.