Once upon a time there was no news… Fortunately, the holidays are coming, So me and has to show something new. After all, you can not fail! This 🙂 gingerbread has long been on my list “to do”. Recipe brought to the job in May mom. Very curious about my add yeast to the dough. I admit, that to this day I do not know (can anyone of you know and explain this to me) why are there these yeast, but I know, that the cake is delicious! Very fluffy and delicate. A bit like an old Polish gingerbread, because just as he, literally melts in your mouth. Whether, if the yeast was not there, This cake would be just as good? I do not know, but you can definitely go to test the baking. For breach of taste recommend translate kwaskowatymi jam cake tops. For me, unfortunately, without this, I do not like my homies highly recommend 🙁!
View All Christmas legislation.
- 1 cup oil *
- 1 cup honey (smooth)
- 1 cup sugar (I propose to give a little less, if you prefer less sweet cakes)
- 7 eggs (separate the yolk and the egg white)
- 30g of yeast (the recipe was 100g but I was frightened enough to give, for a quantity of flour)
- 1,5 teaspoon baking soda
- 2 glass of flour
- 1 spice for gingerbread (20g)
Yeast rubbed with a small amount of sugar. Whip the egg yolks with the rest of the sugar on the bright and fluffy. Add mashed yeast, mix. Then add the oil and honey, mix. Sift the flour and add to the weight, mix thoroughly. Finally add spice to gingerbread and baking soda and mix it all again. Beat the whites to stiff peaks and gently mix the dough. The form of measuring 25x35cm baking parchment paper, pour batter, align.
Bake in preheated oven at 180 ° C, for about 1 hour. After this time, remove the, cool. Cut the cake has cooled on 3 tops. The first top coat jam, put half the weight of meal, Cover the second top, spread with jam it and ground meal and cover the last counter. Active pour chocolate sauce.
Ingredients for the mass:
- 3 glass of milk [250ml]
- 9 heaped tablespoons of semolina
- 1/2 glass of sugar
- 2 teaspoon vanilla extract
- 250g butter, softened
- plum jam or apricot to grease
Two glasses of milk to boil with the sugar and vanilla extract. In the remaining milk spread semolina, then pour on the boiling milk and cook, stirring constantly thick cream. The mixture should be thick. Cooked mass aside to completely cool. Soft butter, mix in the powder. Then, add a spoonful of cooked grits and constantly mixing until light and smooth cream.
Reliable chocolate sauce:
- 5 tablespoons butter
- 5 tablespoons milk
- 5 tablespoons of sugar
- 5 tablespoons sifted cocoa
Butter, Boil the milk and sugar, add sifted cocoa powder and mix thoroughly. The density can be adjusted by adding toppings milk or cocoa.
Postponed refrigerate dough. It is good to be removed on 10- 15 minutes before serving, then the mass is soft and will be even tastier.
*cup = 250g