Holiday gingerbread cake

Excellent Christmas gingerbread for coffee, very soft, fluffy and delicate with a delicious chocolate glaze. The recipe is simple and quick, the raw dough does not need aging, and after baking, cooling, pouring chocolate glaze (which is also made expressly), the gingerbread is ready (the dough is so soft that it does not need time to soften). And if we like interleaved gingerbreads, we can translate the dough with jam or marmalade. Portion for 2 oblong molds 9×27 cm (bottom of the mold).
1 cup of sugar
1 cup of honey (I gave the bee multi-flower nectar)
1/2 cubes of margarine
6 eggs
2 cups of flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
20 g gingerbread spice
1 cup of cream (18%)

6 grams of dark chocolate
4 grams of dark chocolate
8 grams of extra butter

sugar snowflakes for decoration
Melt the margarine with sugar, honey and gingerbread spice. Pour in the cream and bring to a boil. When it cools down to the cold, add the yolks, flour mixed with baking soda and cinnamon, mix. Finally, beat the egg white, add to the dough and mix gently. Pour the dough into two oblong molds (9×27 cm – measured bottom of the mold) lined with baking paper. Bake at 175 degrees C for 1 hour. After they cool down, pour the chocolate glaze over the gingerbread and decorate with snowflakes.

Enjoy your meal!
Chocolate glaze:
Break both chocolates into cubes, throw them into a pot, add the chopped pieces of butter and dissolve in a water bath (dip the pot with chocolate and butter in a larger pot with hot water, stir from time to time until the ingredients dissolve and obtain a uniform coating). If we like dessert chocolate more, we can give the whole plate and omit bitter and vice versa.
izvor net

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