As promised, I'm showing you the quick gingerbread recipe, baked in a tray. It's fluffy and soft but, if you leave it uncovered for 1-2 days, it gets a bit more like the classic gingerbread cookies. This recipe is, in fact, the most popular Christmas dessert in Poland and is called "Pjernik". Usually, it's spread with sour plum jam and glazed with chocolate, so it's pure madness. I suggest trying this gingerbread, at least in the simple version, maybe sprinkled with some powdered sugar on top or any icing you like.
It's simple and fast to prepare. Make sure you don't omit the spices (in the worst case, put only cinnamon), they give a special flavor and color. If you look at all these spices separately, you'll think they don't fit in here, but combined and ground they give an extraordinary aroma. I gave below the recipe for this spice mix, which I made myself and ground in a coffee grinder. It's a pretty generous amount, you can share and make someone else happy or just make less.
You can adjust the height of the cake by the size of the oven tray. Here I have a 20x30cm tray. If you use the simple oven sheet, it won't be very thick. It can also be baked in a springform pan, the round one with removable bottom, but be careful with the quantities, as it will be a bit higher. You can cut it in half in this case, spread the layers with plum jam and glaze with melted chocolate on top - this way you'll have the best gingerbread cake :)