Easy Gingerbread Traybake

This recipe was automatically translated from Romanian. View original here
Easy Gingerbread Traybake

As I promised you I show you the quick gingerbread recipe, on the tray - it has a fluffy and soft consistency but if you leave it so uncovered for 1-2 days it becomes a bit more like the classic gingerbread cookies. This gingerbread recipe is In fact, the most popular Christmas dessert in Poland is called "Pjernik" there - it is normally smeared with sour plum jam and glazed with chocolate, so it's crazy. I suggest you try at least the simple version of gingerbread, possibly sprinkled with some powdered sugar on top or any icing you like.

It is made simple and fast, be sure not to omit the spices (in the worst case put only cinnamon), they give a special flavor and color. If you take all these spices separately you will think that they do not go here, but combined and ground they give an extraordinary aroma. I also gave below the recipe for the spice mixture that I made myself and ground in a coffee grinder. It's a pretty generous amount, you can still make someone happy with them or do less.

You can adjust the height of the cake with the size of the oven tray used, here I have one of 20x30cm, if you make it in the simple oven tray it will not be very thick. It can also be made in a pandispan tray, the round one with removable borders, but be careful with the quantities, as it will be a bit higher. You can cut it in half in this case, grease the sheets with plum jam and glaze with melted chocolate on top - this way you will have the best gingerbread cake :)


100 g
3 pieces
200 g
125 g
to be soft at room temperature
Sour cream
100 g
All-Purpose Flour
210 g
Cinnamon powder
2 tsp
Baking powder
2 tsp
Cacao powder
1 tbsp
Gingerbread spices
1 tsp
we combined: - 25g - cinnamon stick - 5g - ginger, cardamom, cloves, nutmeg, allspice, anise - 2g - black peppercorns
Chopped Nuts
50 g

Step by step


First of all, start with the spice mixture for the cake, if you don't make it or you have already bought it, omit these steps. However, I recommend that you make a small effort and do them yourself, the difference is big.

So, here I weighed all the spices I had whole, from the ones listed in the ingredients.


Pass them through the coffee grinder and make the powder as fine as possible.


To the ones I ground I added the spices I bought ready to grind - here I had ginger and nutmeg. Mix well and notice that you have a generous amount of spices, keep them in an airtight jar for other rounds or give as a gift to others.


Now you can continue preparing the dough:

- separate the egg whites from the yolks.


Beat the egg whites hard with a mixer.


In another bowl put the soft butter and sugar, mix well.


Add the yolks, sour cream and honey, mix well with the mixer.


Mix the flour with the baking powder, 1 tablespoon of cocoa, 2 teaspoons of cinnamon and 1 teaspoon of gingerbread spices (you can add more but the cake may be a little spicy).


Pour this flour mixture over the butter and yolks.


Mix well so that they are not lumpy.


And the last step - take the beaten egg whites, add them to the dough and mix carefully with a spatula until completely incorporated.


Pour the dough into the tray lined with baking paper and put it in the preheated oven at 180 degrees for 25-30 minutes.


When ready, allow to cool completely.


You can optionally garnish with powdered sugar, chocolate icing or whatever you like.

We liked it so simple, you can grease and serve the cake with some plum jam next to it, it's a beautiful combination.


Here a fluffy and soft section, very good and fragrant.


You will surely reconcile everyone with this gingerbread but with minimal effort.

Good appetite!

Quantity: 1 kg
Prep time: 60 min
Difficulty: easy
Ready in: 25 min
Publish date:


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