Layered Ginger Bread cake

• Preheat oven on CircoTherm 160 °C
• Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the golden syrup and egg yolks and beat until combined. Stir in the sifted dry ingredients and mix well. Turn onto a lightly floured surface and knead until smooth. Roll the dough into a log shape and cut into 6, press each piece into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes.
• Roll out one disc of dough between 2 pieces of baking paper to make a 22cm round, trim edges to neaten the place onto a baking paper lined tray.
• Bake for 15-20 minutes, or until cooked through, do not allow to over darken. Cool on the tray on a wire rack. Repeat with the remaining dough to make 6 gingerbread discs.
• Meanwhile combine in a saucepan the sugar, custard powder, cinnamon, milk and brandy then whisk over a medium heat, setting 6 or 7 until the custard boils and thickens. (Custard will be quite thick). Remove from the heat, transfer to a bowl, cover and chill until the custard is cold and firm.
• Beat the cold custard with an electric mixer until smooth then gradually add the cream cheese, beating well between each addition until thick and smooth. Chill.

 To assemble:

• Place one gingerbread round onto a serving plate or cake stand. Divide the custard evenly into five. Spread one-fifth thickly over the gingerbread, repeat with remaining gingerbread and custard to make 5 layers then top with the last gingerbread disc. Cover well and chill overnight to allow the gingerbread layers to soften.
• Combine the chocolate and cream in a bowl and stir over gently simmering water /setting 4 or 5 until just melted and smooth, cool slightly then spread over the top of the cake, decorate with fresh berries and icing sugar. Allow the chocolate to firm before slicing.