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 🙁!
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Ingredients:
- 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
Additionally:
- 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
Enjoy!
Hello,I baked for the holidays,He came out great,soft,pulchniutki.Przełożyłam it śliwkowymi.Tylko jam topping my delaminated. I mean no butter floated surface,pomimi gingerbread and smeared it with a paper towel odsączyłam.Co butter can cause delamination polewy.Pozdrawiam Halina
Is not too long miksowałaś? It seems, that you simply blighted the cream.
Can this cake divided into three parts and bake one after the other?
So.
Asiu, to masło do polewy to mają być takie pełne łyżki nabierane z miękkiej kostki (a nie płaskie łyżki masła rozpuszczonego wcześniej), dobrze rozumiem?
So, pełne łyżki, nie płaskie.
Do not eat this ! That I see before me soooo much more.
or it can be frozen dough?
So.
And what this cake is beautiful… 😉
me too successful and delicious :)(I did not jam version) thank you for another recipe suuuuper :D. I greet
Sweet Babeczko, This is wonderful gingerbread! Every year at Christmas baked gingerbread with various regulations, finally I found this – one and only, which fell in love with all of my family (and above all, Mom, which – just like you – creates a sweet art. Thank you and I wish you many sweets in the New Year!
I am very happy, poernik that has gained such recognition 🙂
Regards!
Was this soda is necessary? How can I avoid it…
Unfortunately, yes, loosens the dough. I do not like, but do not feel it here, believe 🙂
Tomorrow I bake, I think I'll risk and bake without soda (just do not hit hehe) I believe that will come. I understand that the cake is not rising?
So, without wyrastania.
I did without the soda, no and I grew so much dough to be cut in half, So impressive Spread did not work out like you. Well, but I got it at his own request. I had to try what comes 😉 Rodzince and tasted so, but somehow I do not personally amazed at the taste of this cake, I ate this with plums from you 😉
Do a lot of cake comes out ? 🙂
I do not quite understand the question? It overlooks the entire specified sheet 🙂 Rather lot 🙂
Looks very elegant, perfect for a cake on the festive table 🙂 And the addition of yeast also intrigued me 🙂
What honey is best to add to the gingerbread? 🙂
Any, Anything but an artificial. Such, which do you like best.
personally I had the pleasure to try and przepysznu 😉
I mean, I'm doing a celebrity I'm glad 🙂, Spread it tasted!
Great gingerbread!
Asiu, gingerbread yeast is new to me, I have never done.
It looks beautiful, you want to eat the eyes.
Dear Festival gingerbread invite you to my blog 🙂 http://majanaboxing.blox.pl/2014/11/8-Festiwal-Pierniczkow.html
Very interesting cake, soda spulchnia, Yeast grows….I like it already. Saving and with great pleasure I will try
looks appetizing, I plan to do on a Friday eve in kindergarten, or what I'll do tomorrow will be ok and if I keep after putting in the refrigerator?
Will be ok, after putting the stick in the fridge.
It looks appetizing 🙂 do on a Friday eve kindergarten 🙂 how do tomorrow will be ok? 🙂
It looks deliciously! And how long can become mass meal already postponed?
Rector several days in the refrigerator, but the tops of the same after baking can wrapped in aluminum foil to become definitely more than a week.