A great cake recipe for any occasion:
30 min (no chilling time), simply beat eggs, egg yolks and granulated sugar over steam until warm, followed by cooled. Fold in grated gingerbread spice, cinnamon, gingerbread and rum. Carefully stir in whipped cream. Fill quantity into Dariol molds. Cover with plastic wrap and freeze in freezer.
For the berry layer:
Strain fruit separately, then strain through a sieve. Sweeten with sugar and honey as desired.
Turn out the parfait from the molds and arrange on the berry layer. Bring to table garnished with cream, gingerbread hearts and chocolate lattice.
Drink:
White wine
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