Mix all ingredients on medium speed for 4 minutes. Pour batter onto two 60 x 40 cm baking trays. Bake for approx. 18 min at 180°C.
White cream
Aerate the margarine and combine with the spreadable cream.
Fruit filling
Dissolve the jelly in hot water and combine with the filling.
Chocolate confectionery compound coating
Soak the gelatine in water. Melt the chocolate in the hot cream, add the gelatine and mix thoroughly. Cool.
Assembly
To spread the cream on the first gingerbread layer and cover with the second. Then, spread the fruit filling on top. Chill. Decorate the top of the cake with chocolate confectionery compound coating.