Gluten-free cookie cake – a winter treat for the whole family

The Christmas season is in full swing, and what could be better than a homemade cookie cake that smells like gingerbread, tangerine, and cinnamon! This airy yet nutritious cake combines the crunch of raw buckwheat cookies, the softness of cottage cheese cream, the tartness of lingonberry jam, and the silky taste of tangerine butter – a true winter treat.

Cookie base (raw buckwheat–gingerbread cookies)

Ingredients:

• 200 g raw buckwheat flour
• 75 g butter or coconut oil
• 1 egg
• 60 g coconut sugar
• 1 teaspoon vanilla paste
• 1 teaspoon gingerbread seasoning
• 1 teaspoon baking powder
• Pinch of salt

Preparation:

1. Mix all dry ingredients together: raw buckwheat flour, coconut sugar, gingerbread flavoring, baking powder, and salt.
2. Add the egg, vanilla paste and melted butter/coconut oil.
3. Knead into a dough with your fingers and refrigerate for about 10 minutes.
4. Roll the dough thinly and bake at 180°C for 8–10 minutes until golden brown.
5. Let cool, then divide into two layers and reserve a little crumb for decoration later.

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Cottage cheese cream

Ingredients:

• 500 g cottage cheese or curd
• 1–2 tbsp honey or date syrup
• 1 teaspoon vanilla paste
• A little cinnamon or orange zest, if desired

Preparation:

1. Blend the cottage cheese with the sweetener and vanilla paste.
2. Leave the cream a little grainy to create a nice texture.
3. If desired, add cinnamon or grated orange zest for a little winter spice.

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Lingonberry jam

Ingredients:

• 300–400 g lingonberries
• Sweetener to taste

Preparation:

1. Boil the lingonberries with the sweetener until the mixture thickens.
2. Let cool.

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Mandarin butter

Ingredients:

• 200 ml mandarin juice
• 2–3 tbsp honey
• 1 tbsp potato starch
• 1 egg
• 25 g butter

Preparation:

1. Heat the mandarin juice with the cool honey mixture.
2. In another bowl, mix the egg and potato starch and drizzle with the hot juice.
3. Heat the mixture over low heat until thickened.
4. Add the butter only when the mixture has cooled slightly to create a silky spread.

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Assembling the cake

1. Place in a 24×24 cm glass dish.
2. Place the first layer of cookies in the pan.
3. Cover with half of the cottage cheese cream, then lingonberry jam and tangerine butter.
4. Place the second layer of cookies and cover with the remaining cream and jam or tangerine butter.
5. Sprinkle with gingerbread cookie crumbs.

Let the cake sit in the refrigerator for at least 3 hours or overnight to allow the flavors to blend.

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Decorating

• Spicy little gingerbread cookies
• Lingonberries or mandarin slices
• Grated orange peel

This cake is a real winter feast on the table: crispy, juicy, slightly tart and sweet at the same time. Serve it with hot Christmas tea or almond milk and feel the real Christmas spirit.