Heat the oven to 180 degrees at least half an hour before baking the cake.

In a bowl, sift together the flour, ginger, cinnamon, nutmeg, and baking powder; set aside.

Put the sugar, brown sugar and butter in the mixer bowl. Begin to whip the butter well, until it has a foamy and swollen consistency.

Using the whipping whisk, add the eggs, one at a time, beating well after each addition until the foamy consistency is obtained each time. Add the vanilla.

Reduce the speed of the planetary mixer so as not to dismantle the mixture and combine the flour and milk, slowly and several times.

Pour the mixture into the mold.

Cook for 60 minutes in a preheated oven, static mode, at 180 °.

When it is ready, let it cool on a wire rack and wait completely until it is cold before decorating it.

Prepare the ice in the meantime. Finely chop the sugar with the Smeg mixer, until it becomes icing sugar.

Combine eggs with sugar and mix.

Put the mixture to rest and decorate with a pastry bag as soon as the cake is cold! Enjoy!