Gingerbread topic is still on…
Taking pictures while the cake is almost out… Priceless ;)
But you know, what can I do if the cake disappears so quickly?
After all, it’s a good sign, isn’t it? :)
Just because of a lot of crazy things going on, I missed out the moment of preparing Traditional Gingerbread… I thought “oh well, this year has been different so Christmas will be different too”. Several days before this special time I got (yet another :)) cookery book, namely Ania Starmach’s Delicious. For all occassions. While looking through the first pages, Last Minute Gingerbread recipe hit me! It was a sign ;) Thanks to the gift, Christmas tradition was held :)
When it comes to taste, it can compete with the best gingerbreads you can imagine… even though it does not require weeks of waiting :)
A really good recipe.
For all Mr and Mrs Forgetfuls :)
Ingredients (form 26x13cm):
- 350g all-purpose flour
- 150g cane sugar
- 3 eggs
- 120g butter, at room temperature
- 2 tsp baking powder
- 1 1/2 Tbs gingerbread spice
- 200g honey
- 10g cocoa
- 1 1/2 jar plum stew (400-500g)
Line the form with a bakery paper.
Combine dry ingredients, i.e. flour, baking powder, gingerbread spice and cocoa.
Mix butter with sugar till combined.
Start adding yolks, mixing after each adding.
Once it’s all combined, start adding honey and dry ingredients in turns, stirring thoroughly. Really thoroughly :)
Beat the whites till they get thick.
Stir in subtly.
Place the mass in the form.
Bake for 50-60 minutes at 170°C.
Once it’s baked, chill.
I divided the cake into three layers and interlaid it with plum stew one day before Christmas Eve :)
Ah yes, and I glazed it :)
- 50ml milk
- 50g butter
- 100g dark chocolate
Heat up all ingredients on low-heat until you get smooth chocolate mass.
Chill it a bit and glaze the cake :)