Servings: 12 slices
Preparation Time: 2 hours

For the Cake:

• 5 large eggs
• 450 ml (4½ dl) caster sugar
• 500 ml (5 dl) all-purpose flour
• 1 tbsp baking powder
• 1 tbsp gingerbread spice mix
• 100 ml (1 dl) plain yogurt

For the Brown Butter Frosting:

• 130 g unsalted butter
• 200 ml (2 dl) icing sugar
• ½ tsp vanilla extract or vanilla sugar
• 1 tsp ground cinnamon
• A pinch of sea salt
• 300 g cream cheese

For the Filling:

• 200 ml (2 dl) lemon curd

For Decoration:

• 15 small gingerbread cookies
• 2 tbsp chopped, roasted hazelnuts

1. Preheat and Prepare

Preheat your oven to 175°C. Grease a 25 cm springform pan and line the bottom with baking parchment.

2. Prepare the Batter

In a large mixing bowl, beat the eggs and sugar together until light and fluffy. In a separate bowl, sift together the flour, baking powder, and gingerbread spices. Gradually fold the dry ingredients into the egg mixture, alternating with the yogurt, until just combined.

3. Bake the Cake

Pour the batter into the prepared pan and bake on the lower rack of the oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely before slicing it horizontally into three layers.

4. Make the Brown Butter Frosting

In a small saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Be careful not to let it burn. Cool until it reaches a soft, spreadable consistency. Whip the cooled butter with icing sugar, vanilla, cinnamon, and salt until fluffy. Add the cream cheese gradually, beating until smooth and creamy.

5. Assemble the Cake

Spread a layer of lemon curd on the bottom cake layer, followed by a thin layer of frosting. Place the second cake layer on top and repeat. Finally, add the top cake layer.

6. Frost and Decorate

Use the remaining frosting to cover the top and sides of the cake. For decoration, arrange gingerbread cookies around the sides and top. Optionally, use royal icing to add decorative details. Finish with a sprinkle of chopped roasted hazelnuts for added crunch.