GINGERBREAD VILLAGE CAKE

INGREDIENTS
GINGERBREAD CAKE

• 200 g (1 3/4 stick) salted butter
• 360 g (2 1/2 cups) all purpose flour
• 1 1/2 tsp. baking soda
• 1/4 tsp. flaky salt
• 1 tbsp. ground cinnamon
• 1 tbsp. ground ginger
• 1 tsp. freshly ground cardamom
• 2 tsp. freshly ground cloves
• 1 tsp. allspice (can be omitted)
• 4 large eggs
• 360 g (1 2/3 cup) granulated sugar
• 250 ml (1 cup) sour cream
• 150 ml (2/3 cup) lingonberry jam

GINGERBREAD COOKIES

• about 500 g of gingerbread dough (I used store-bought but feel free to use homemade)
• 150 g (1 cup) powdered sugar
• 1 1/2 – 2 tbsp. lemon juice (or as needed)

FROSTING

• 200 g (1 3/4 stick) softened butter (I use salted but feel free to use unsalted)
• 250 g (1 2/3 cup) powdered sugar
• 300 g cream cheese, at room temperature
• 1/4 tsp. vanilla bean powder
• zest from 1 orange
• 2 tbsp. black sesame seeds + 2 tbsp. maple syrup (can be omitted)
• 2 tsp. blueberry powder + 1/4 tsp. baking soda + 1-2 tsp. water (optional)

INSTRUCTIONS
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