Ciasto Biszoptowo-Piernikowe z Kremem

This Ciasto Biszoptowo-Piernikowe z Kremem is a delightful dessert that combines the lightness of sponge cake (biszkopt) with the rich, warm flavors of gingerbread (piernik) and a creamy filling. Perfect for festive occasions or when you want to impress guests with something truly special, this cake balances texture and taste beautifully.

Ingredients:
For the Sponge Cake:
5 large eggs
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
A pinch of salt
For the Cream:
250 ml heavy cream
250 g mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Decoration:
Cocoa powder or melted chocolate (optional)
Chopped nuts or chocolate shavings (optional)
Directions:
Prepare the Sponge Cake:

Preheat your oven to 180°C (350°F). Grease and line a 23 cm (9-inch) round cake pan.
Separate the egg whites and yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
In another bowl, whisk together the egg yolks and sugar until pale and fluffy.
Gradually sift the flour, baking powder, cinnamon, and ginger into the egg yolk mixture, stirring gently.
Fold in the beaten egg whites carefully to maintain the airy texture of the batter.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool completely on a wire rack.
Make the Cream:

In a mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate it.
Assemble the Cake:

Once the cake has cooled, slice it in half horizontally to create two layers.
Spread a generous layer of cream on top of the bottom layer, then place the top layer of the sponge cake on top.
Decorate the top with cocoa powder or melted chocolate and optional nuts or chocolate shavings.
Serving and Storage Tips:
Serving: This cake is best served chilled after being assembled for a few hours in the refrigerator, which allows the flavors to meld together.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
Nutty Version: Add chopped walnuts or almonds into the cream for added crunch.
Spicy Twist: Increase the amount of ginger or add a pinch of cloves for a spicier version.
Chocolate Lovers: Add a layer of chocolate ganache between the cake layers for a richer flavor.