GILLE Mini Ginger Snap House Cake with Cream Cheese Frosting

GILLE Mini Ginger Snap Houses, one package

Cake layers
200 g butter
3 eggs
270 g granulated sugar (3 dl)
250 g plain white flour (4 dl)
1 Tbs cinnamon
1 Tbs ground ginger
1 tsp ground cloves
1 tsp baking soda (bicarbonate of soda)
200 g plain unsweetened yoghurt

Cream cheese frosting
150 g butter, softened to room temperature
120 g powdered sugar (2 dl) 
2 tsp “vanilla sugar”, vaniljsocker in yourn Swedish grocery store.
300 g cream cheese

Icing (See Sophie’s icing recipe here)

Cake layers
Preheat oven to 175° C. Line three spring-form baking pans (15–16 cm diameter) with parchment paper, or use the same pan three times to make the three sponge layers. Melt the butter and set it aside. Whip the egg and granulated sugar until white and fluffy, about 10 minutes. Combine the dry ingredients separately. Stir the dry ingredients into the egg and sugar mixture. Combine the melted butter with the yoghurt, then combine the entire mixture stirring carefully until completely blended. Pour the batter into the spring-forms and bake in the centre of the oven for about 25 minutes. Test the centre with a toothpick, it should come out clean. Let the cakes cool.

Cream cheese frosting
Whip the butter for around 5 minutes. Add the powdered sugar and the “vanilla sugar”, whip for another couple of minutes. Add the cream cheese and beat until combined. Place the first cake on a flat dish somewhat larger than the cake. Spread an even layer of frosting on the cake, add the second cake layer and repeat until the third is placed on top. Spread frosting around the sides and on the top of the layer cake with a spatula. Decorate GILLE Mini Ginger Snap Houses with piped frosting and place upright around the sides of the cake. Assemble a Mini Ginger Snap House and place it on the top. Add a few tall thin candles.