A simple but delicious cake recipe:
Cut gingerbread into small cubes.
Whisk egg, egg yolk and 50 g sugar in a hot water bath at the beginning, then in a cold water bath until creamy. Add the gingerbread spice. Fold in the gingerbread pieces. Whip the cream until stiff, adding the remaining sugar. Also mix gently.
Pour into four serving dishes and place in the freezer for 3 hours.
Before serving, dip in hot water for a few seconds and turn out onto plates.
Caution: Use only really fresh eggs (risk of salmonella).
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