Polish Christmas gingerbread cake

[eye]

eye, Tatyana, Congratulations on the victory!
Only in the morning I read this recipe and thought that I should try cooking for Christmas! I even bought prunes today. One snag - I don't have such Christmas trees, I'll just have to bake a pie.

I baked it - it's very tasty! Thanks for the recipe
Smeared with cranberry jam, goes very well with the pepper itself and with a chocolate coating.



I made a 30x30 sliding frame for the full size, then cut it in half, trimmed the edges and folded two rectangles on top of each other.

[Tanyusha,]

Tanyusha,Congratulations on your medal! I've baked twice already. This time I have a smaller form, 3/4 of the dough went in, I baked the whole thing at once, and then I cut and smeared it with prune jam, chocolate on top. I baked the rest of the dough in a small round shape and stuffed with apricot jam. Delicious, but not comparable to prune jam. Once again, thanks for the recipe and Happy New Year!
My report

[4er-ta]

4er-ta, Tatyana, it is necessary to come up with some kind of signature for you under the avatar. For example Report wizard... Feels like you are unconditionally in the lead in the number of photo reports about dishes prepared according to the recipes of published authors

[Tatyana]

Tatyana, CONGRATULATIONS

[Chef]

Chef, Rada-dms, Olenka, nila, Nelya, Wiki, Wiki, 4er-ta, Tatyana, Tatyana1103, TatyanaThank you for your attention to the recipe and congratulations!

Let us now overeat gingerbread with your light hand, otherwise I have a gap in this matter!

Ol, a very grateful recipe. I'm sure you will like it!

One snag - I don't have such Christmas trees, I'll just have to bake a pie.

Nelechka, this is not a problem, it is less fuss)
Wiki, Wiki, I am pleased that I liked it, but with this decor it looks like a cake. Thanks for the wonderful report!
4er-ta, the report is amazing, thank you!
So I really like it with prunes!

[eye]

eye, Tanyusha !! Congratulations! ! I immediately wrote that this is definitely the recipe of the month ..
Chef, Tanyusha in general, as a leader in the beauty of overcooked dishes, must be more seriously designated!

[Tatyana]

Tatyana, eye! FROM VICTORY!

Tanya, congratulations! The recipe is awesome. I will definitely try to cook it.

[zvezda]

zvezda, Olya, Zakharovna, Olga, gala10, Galina, thanks for congratulations, my dears!
Galinka, try the pie, fuss less, but tasty too)
It is better to bake in advance so that it is ripe.

[eye]

eye, Tanechka, congratulations on the medal! The recipe is bombing!

[Tatyana]

Sift flour, sprinkle more than half, sift cocoa, baking powder and spices into it, set the rest aside, it will still be useful to us.

Tatyana, did not understand this moment. Where is the rest of the flour, the smaller part? Or did I not read it carefully?

[Nelya]

nila, Nelya

add the rest of the flour gradually, the dough is thick enough for a spoon, but not for rolling;

[4er-ta]

4er-ta, Tatyana, thanks, so I did not look. Time hint!

[4er-ta]

4er-ta, Tatyana, thank you for your help!
Nelya, good luck!

[Tanya]

Tanyabaked your gingerbread cake last night. She baked it with a pie, in a square plug-in form, then cut it into 2 cakes. Smeared with prunes, on the advice Wiki I missed the middle and top with prunes. When baked, such a gingerbread aroma stood in the kitchen, It turned out to be a soft, airy crust, similar to a biscuit. Tried only crumbs when I cut them. Only now I smeared it with chocolate icing and took it out into the arbor to freeze.
Here is a photo without glaze, only smeared with prune jam. Looking forward to the evening to try it!

[Nelya]

Nelya, hearty and kind what you have!
Two layers of prunes, of course, are better than one, you can tell later how the glaze held.
Now I am also waiting for the evening to find out your opinion)
Thank you for your trust and reporting!

The glaze is holding up well so far, has frozen perfectly. The prunes turned out to be thick, I interrupted it with a blender and did not add anything. I had it 0.5 kg, so I spread it abundantly. I will write in the evening or in the morning how it will hold on to the cut.
I made a double glaze, or rather combined 2 recipes. The chocolates, no filling, were started. She did not melt the chocolate with the filling, because the weight was only 60-70 g. The cream also had to be left for the sauce to the tongues, and there were only 350 ml of them. I started to heat it on water baneshokolate with cream, I see that it is not enough. I began to add cocoa, sour cream and sugar. At the end, a little sl. butter mixed in. So the glaze is not a standard, but a team! I don’t know how to behave, but so far I’ve frozen beautifully.

I made a double glaze, or rather combined 2 recipes. The chocolates, no filling, were started. She did not melt the chocolate with the filling, because the weight was only 60-70 g. The cream also had to be left for the sauce to the tongues, and there were only 350 ml of them. I started to heat it on water baneshokolate with cream, I see that it is not enough. I began to add cocoa, sour cream and sugar. At the end, a little sl. butter mixed in. So the glaze is not the standard but the national team

you'll see, everything will turn out well, it always happens as a result of a forced improvisation, but then - fuck you repeat!

[eye]

eye, Tanya! I baked 2 portions of it ..
I forgot to put baking powder in the first tab, everything worked out, just not lush, but the second is super! And this despite the fact that I love sweets! I like taak, just horror! I have a glaze too, but delicious ...
Thank you again mUlivon again ..

[Olya]

Olya, how glad I am that the cake turned out and I liked the taste!
How nice it is to bring to us something that will truly delight and please, and will remain in the piggy bank, from where it will certainly be extracted on especially solemn occasions!
Agree that a very simple recipe and not capricious, despite the fact that it is delicious.

I agree !! He, for me, is insanely tasty !! I made with dates and with prunes and with a pear and a mixture .. class !!

[eye]

eye, Tanyusha, with Victory and Myadalka!

[eye]

eye, Tanya, I still can't get to the topic of reporting on the taste of your Pernik. True, there is already nothing to report with, most of yesterday that they ate at the table with the uzvar, the children paled the kusmanische and took home. And while I came home from work today, my husband left me a brotherly piece. I ate it with coffee, and only then I remembered that I had not photographed it in a section.
Therefore, I'll show you yesterday evening, and not quite a good photo. The glaze is not nacreous, this is my garland - the grid on the window shimmers with all the colors of the rainbow and is reflected on the glaze.


Thank you so much for the recipe! We all loved it! I will repeat now always on Christmas and not only.
And once again, Merry Christmas Khrestov you!

For dummies - how to make the recommended chocolate icing?



PS. With the gingerbread itself, a strange thing happened - I put it on 175 in the oven in the middle, it went up ... 2 times, after 40 minutes it was damp inside, rearranged it lower and dried it for another ~ 25 minutes until a dry skewer. Probably did something wrong

[Tatyana]

For dummies - how to make the recommended chocolate icing?

The recipe author suggests this:
For a 26-28 cm mold:
200 gr. couverture (I often use just 200 grams of chocolate)
25 gr. oils
40 gr. honey
80 ml. cream
heat in a water bath, mix well.
Tatyana, I have not tried with her, I did with the one indicated in the recipe.

For dummies - how to make the recommended chocolate icing?



PS. With the gingerbread itself, a strange thing happened - I put it on 175 in the oven in the middle, it went up ... 2 times, after 40 minutes it was damp inside, rearranged it lower and dried it for another ~ 25 minutes until a dry skewer. Probably did something wrong

in what form did they bake?

heat in a water bath, mix well.

thanks, I will go to adapt for induction kenwood, I think you can mix flexi with heating up to 50-60 °

in what form were baked

ceramic 18 * 26, laid it out - it was somewhere a little more than 1/3 in height, got it almost under the top, and baking powder and honey clearly measured, only spices were on the eye (no exact scales, I made a self-assembled mixture for gingerbread)

I'll go adapt

if you want to adapt ...
I would mix everything in a glass bowl and microwave for 30 seconds, stir, add more, if necessary, 30 seconds, faster and faster, and do not wash the bucket))) I love Kesha!

ceramic 18 * 26,

... I have never baked in ceramics ... the mold is not small ... perhaps, in this case, you just need more time for readiness. The main thing is that they have finished burning to a dry match, which means that everything is correct!

The form is like this: Dimensions 29.5 * 13.5 * 7 (h), measured the volume - 2000ml (up to the corrugated strip).

here the shape is narrower, everything is normal ... but this is not ceramics, in my opinion, but silicone, it heats up faster, ceramics is more inert

I baked a pie. This is the width, this is the height.


Nakosyachila with icing, for some reason added sour cream, and she curled up into pellets.
I baked for an hour, but because I got distracted and forgot.
But it turned out tasty anyway.

[marina-mm]

This is the width, this is the height

... loaf-loaf !!!
marina-mm, Marina, what a handsome lush! And the fillings are so generous!

But it turned out tasty anyway.

I am so pleased that I liked it!
Thank you for the delicious report

if you want to adapt

Why adapt there? Kenwood forgives many mistakes
I threw everything (the fat content of the cream took 20%, the chocolate was bitter), set the induction to 55, waited for the melting to start and turned on the flexi for stirring, when everything was finally melted - I increased the speed a little, stirred for a minute and applied

baked to a dry match

Yes, for me this was the main indicator, although the match and a toothpick did not pass in height, I took a skewer, I was surprised by such growth, I did not think that it would grow so much, when I cut the contents corresponded to the photos in the subject, I will not try now, in the morning since I will try coffee (now I had to drive away the children from the glaze with a spatula) it looks like this (sorry for the crooked photo, how it happened from the phone)

[eye]

eye, Tatyana, I remembered a song about a loaf, the pernik is not so small. Only prunes in the filling. I read Nelia's about a pound, decided to waste time on trifles, it would be a pound, but only now it dawned on me that Nelia was covering the top with prunes.
I'll fix it, I'll bake Christmas gingerbread again.

[Margass]

Margass, Tatyana, marina-mm, Marina, I am very glad that everything worked out, now it's your turn to enjoy the new taste!

decided to waste time on trifles, there will be a pound

that's right! so tastier!

[eye]

eye, here's what happened in the context, delicious filling - plum jam, which has been waiting in the wings since 2017! :)

[Tatyana]

plum jam, which has been waiting in the wings since 2017! :)

three stars means!
Tatyana, and added cocoa? Or is this lighting so brighter?
If you manage to stash a piece for a week, I advise it, it matures over time.

Aaaaaa, I also have such a plate. Gingerbread left to bake!

[eye]

eye, added cocoa (about 1-2 tablespoons) and partially dark honey (~ 50 grams).
Here, in general, a funny story turned out: when cooking, everything was over - light honey, cocoa, spices, therefore the accuracy of proportions may be slightly violated

I also have such a plate

Well, the most important thing is already there, there is little left



PS! I struggle for a week, he may not survive. Although you need a piece in a container and in a refrigerator - then there are chances that they will not notice

it matures over time.

I confirm! I make 2 servings at once ... crazy after a week, do not save longer

[Olga]

Gingerbread left to bake!

Olga, pull yourself together already!

Although you need a piece in a container and in a refrigerator - then there are chances that they will not notice

Tatyana, he doesn't need a refrigerator, it's better ON a refrigerator or pencil case in the kitchen, in a container, yes.
I've had it like that since last year, baked two portions, gave away Christmas trees, cut a cake for ourselves and guests, cut it into pieces ... we haven't tried it with coffee, with tea, mulled wine, even kefir)

I confirm! I make 2 servings at once ... crazy after a week, do not save longer

Olya, you do me such a pleasure ...

[Zakhar Zakharych!]

you do me so nice ..

And I don’t have you .. I don’t like sweets, but I cannot tear myself away from this miracle, again today I’m baking for stock!
Zakhar Zakharych!! How did it not bake? Do you think if such a gorgeous gown, then you can not bake ??

[zvezda]

zvezda, (offtopic) I'm now trying to adapt the cantucci recipe without sugar (replace with honey 1.3-1.5 times less), without butter (replace with coconut) and take gluten-free flour, even wondering what happens ..



eye, put it into a container ON the refrigerator and left one more on the table, since it turned out to be large and a container of just the right size was found

[Tatyana]

Tatyana, I don’t really like biscotti, and cantucci is not mine at all, but it’s also sweeter, if I remember correctly, I tried everything in Italy. I don't like almonds, but good luck to you! Good deal
Oka, Tanyusha, and if you also try the biscotti method ??

[Olya]

And I don’t have you .. I don’t like sweets, but I cannot tear myself away from this miracle, again today I’m baking for stock!

Olya, I, too, are not very sweet, but this is not sweetness, this is deliciousness!

oka, put it into a container ON the refrigerator and left another one on the table, since it turned out to be big

Namesake, you can see the hand of a pro, you know how to distract attention, smart girl!

Oka, Tanyusha, what if you also try the biscotti method ??

Dry it with crackers, and then dip it in hot wine ...?
Ol, I didn’t think of this, I’d still imagine stirring up this from the stollen ... I crumbled the gingerbreads not according to the purpose of the current into the meat gravy to thicken and not throw the dried gingerbreads

In short, boom to think ..

this is not sweetness, it is deliciousness!

I agree 200% !!

I read you here and put a piece aside in a container, left some on the table, and allotted another part for takeaway, for a working tea party.

[marina-mm]

marina-mm, did everything right!

put the piece aside in the container

I got distracted here and from the piece left in plain sight there were 2 small pieces left - for me and my husband. the children made tea for themselves, yeah ...
well, on the advice of experienced people, I hid one more piece in advance
And yes - the smell of chocolate interrupts the aroma of gingerbread. Well, yes - Babaev's "luxury" and "bitter" turned up under the arm, the couverture probably would not have given such an effect.

[Tatyana]

And yes - the smell of chocolate interrupts the aroma of gingerbread

I never used chocolate.
Tatyana, if there is a repetition, try the glaze indicated in the recipe or simply mix the powder with milk.
I tried S. Pudov with industrial glaze, too much rum "phonit", vanilla standards.

We finished the last piece of the pie today.
I baked it a month ago, the glaze on gelatin kept it fresh, you can’t say that it wasn’t baked the day before yesterday)

[eye]

eye, Tatyana, and I still have a tiny piece left, under the lid in the cake bowl is on the table. And earlier, this part of the gingerbread was hidden in a container, reported in the topic on January 13, so that everyone would not be grabbed at once.
A very fragrant piece, stored well. Everyone is losing weight, eating a little bit, so it is still preserved.