Gingerbread with almond cream

1. Beat the eggs with sugar and then add acidophilic milk and flour mixed with soda, cocoa, baking powder for gingerbread, cinnamon and mix well. Add the remaining ingredients and mix again. Divide the finished mass into 3 parts and gradually bake in a cake tin lined with baking paper with a diameter of 26-28 cm in the oven at a temperature of 170°C for about 20-25 minutes.

2. Boil the milk with sugar and add baby semolina while constantly stirring with a whisk. Mix the cooled porridge with a mixer. Beat the soft butter and add it a spoonful at a time, stirring constantly, to the cooled blended porridge. Finally, we add the almond aroma. Cut the cooled carcass into three parts. Coat the lower body with plum jam, spread with half of the cream, attach the second body and repeat the process. Finally, add the third body and cover with chocolate glaze.