It is a really wonderful gingerbread - texture, flavor, color, taste - a perfect and soft gingerbread, and most importantly - homemade!
I fell in love with this taste and it is definitely currently the gingerbread recipe that I will definitely make in the future.
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In a small saucepan put 1 tablespoon of sugar and melt it over low heat until it caramelizes and turns dark brown - be careful not to burn it too hard.
Pour 125ml of hot boiling water over it (don't be afraid if it makes a little noise at first) and mix until all the burnt sugar melts.
Add in the pan the 260g of sugar ...
... and the ground spices, stir until the sugar melts and the pan syrup almost starts to boil - but it shouldn't boil!
Take the pot off the heat and add 150g of flour.
Mix well with a whisk so that they are not lumpy - leave this mixture aside for about half an hour to cool well. You can even put it in a bowl to cool faster.
In the remaining 330g of flour add 0.5 teaspoon of baking soda.
Over the flour add the melted and cooled butter, the egg and the caramel mixture with the flour from the pan.
Mix well with a spoon or spatula to bind and incorporate the flour.
Then pass it on the table sprinkled with flour and knead a little until it is even.
A rather pleasant dough will come out, very little sticky.
Cut it into small pieces, about the size of a walnut.
Form balls out of them and arrange them on a baking tray lined with baking paper.
Bake them in a preheated oven at 200 degrees for 10 minutes - be careful not to keep them too long, they will harden.
While the cake is baking, quickly make a icing - beat the egg whites with an egg white, and gradually add 1 glass of powdered sugar. You need to get a thicker and thicker egg white icing, and if you want it to dry well on the cake.
Remove the cake from the oven, notice that it will grow nicely and well, it is sure to be baked if it has a brown bottom / base.
I divided the cake into 2 larger bowls (how hot!) And I poured the icing over them (ochiometrically I measured about half of the total icing in each bowl).
Mix lightly with a spoon or shake well, covering the bowl with a lid.
To dry, I took them back on the tray covered with baking paper.
The icing dries very quickly, so in half an hour, after the cake has cooled, you can already taste and serve it.
Of course, the best one is cooled well, about 1-2 hours after baking.
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