GINGERBREAD BUNDT CAKE

First, we break up the ladyfingers, put them in a food processor, reduce them to a powder and set them aside.

Crack the eggs into a bowl and add the sugar.

Using an electric whisk, beat until they become fluffy and light in color.

Gradually add the milk and oil, incorporating at low speed.

Add the sifted flour with the baking powder and 150 grams of ladyfingers powder, keeping the rest aside for decoration.

Add a pinch of salt and finally two teaspoons of five-spice powder.

Mix everything together gently until you obtain a smooth, lump-free mixture.

Butter and flour a cold bundt cake pan.

Pour the mixture and bake in a preheated static oven at 175 degrees for 45 minutes.

Once cooked, always test with a toothpick.

Let it cool for at least ten minutes, then turn the donut out onto a serving plate.

We break the chocolate into pieces to melt it more easily.

Put the cream in a saucepan and bring almost to the boil.

Add the dark chocolate and mix with a spoon until a smooth, homogeneous cream is formed.

We wait about 15 minutes for the icing to reach the ideal consistency.

Once ready we can pour it onto the bundt cake.

We flavor the remaining ladyfingers with cinnamon and sprinkle them all over the cake.

Here's the slice, too bad you can't smell it, but you can still prepare it, you'll see how good it is.

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