CakeChristmas
CakeChristmas
Whole and rectangular gingerbread, covered with a thin clear sheet of marzipan. A third of the leaf is folded softly on top, revealing small candied orange dice on the crust; no element stands.
Suggestion for presentation

Sets to reveal / Cakes to share

Marzipan-Covered Gingerbread

A recipe by CakeChristmas / Updated on 30 October 2026.

A thin coat of marzipan folds up to reveal the candied fruits of the summit.

Cake of 24 cm covered with a thin almond leaf / Honey paste with baking powder

10Indicative portions
35 minPreparation
50 minBaking
12 h 30Rest & Cooling
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Dessert in this mood

A flexible almond leaf covers a line of candied orange on the cake; one folds gently a third of the cover in service.

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Original quantity: 10 servings.

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Preparation

  1. Preheat to 160 °C, conventional oven setting (no fan). Butter and chemise a 24 cm cake pan.
  2. Gently warm the milk with the honey, brown sugar and butter. Stir, then leave to cool below 40 °C. Stir in the egg.
  3. Mix flour, baking powder, spices and salt. Pour the liquids gradually and stir just enough to see no more flour.
  4. Fill the pan and cook for 45 to 55 minutes. A skewer in the center should come out without liquid paste; cover with baking paper if the top turns too brown.
  5. Wait 15 minutes before unmolding. Cool completely, pack and wait until the next day before cutting.
  6. On the totally cold cake, brush the top with 15 g of gently warmed apricot jam. Divide the candied orange into a thin line in the center.
  7. Spread about 65 to 70 g of marzipan between two rectangle papers 24 x 9 cm and 2 to 3 mm thick. Keep the offcuts to serve next door. Remove the papers and place the leaf on the top, without pressing it on the fruit.
  8. Let stand for 30 minutes in a cool room. To reveal the orange, lift a small side with a spatula and gently fold a third of the leaf on itself; it remains flexible, without standing vertically.

Preserve and Serve

3 days well covered in a cool room; the cover can be laid on the day of service.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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