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Easy
Gingerbread Cake Dessert
recipe
and photograph by www.finedinings.com
1 package gingerbread mix
1 cup heavy cream
1 tablespoon white sugar
Fresh raspberries
Mint sprigs
Bake gingerbread according to directions in 9x13-inch pan.
Cut the cooled cake into 1-3/4-inch rounds by 1/2-inch thick. Bake on a cookie sheet
at 300° for 30 minutes to crisp. They can be made 2 days ahead, covered and kept at room
temperature.
Whip the cream with sugar to soft peaks; spoon onto cooled cake rounds, top with fresh raspberries,
mint sprigs and serve this easy gingerbread dessert on party trays or individual dessert plates.
Wine recommendation: Ruby Port Wine
Serve on
party trays
for family gatherings, bridal
showers, buffets, potlucks, super bowl parties for an easy dessert.
See more of my easy
Dessert Recipes
with photographs for more gourmet recipes
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