A simple but delicious cake recipe:
Whisk eggs, egg yolks and granulated sugar over steam until warm, then cool. Fold in grated gingerbread, gingerbread spice and rum.
Gently stir in whipped cream. Fill the mixture into cooled Dariol molds (small gratin molds) and freeze in the freezer for about 4 hours.
Hold molds briefly in very hot water and turn out parfaits onto precooled plates.
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