Polish Christmas gingerbread cake

Polish Christmas gingerbread cake

Category: Festive kitchen

Kitchen: polish

Ingredients
wheat flour	210 g
gingerbread spice mix	3 tsp
sugar	100 g
honey	200 g
softened butter	125 g
sour cream	50 ml.
eggs	3 pcs.
baking powder	2 tsp
cocoa powder	1 tbsp. l. / i take 2
cognac	1-2 tbsp. l.
plum jam / prunes
gingerbread spice mixture:
cinnamon	50 g
dried ginger	15 g
cardamom	15 g
carnation	15 g
nutmeg	10 g
allspice	10 g
black pepper	5 g
star anise (star anise)	10 g
chocolate icing - according to the recipe, you can use another

Cooking method

• 
  I will bake the gingerbread cookies according to this recipe for the fourth time, and I was only able to lay out the recipe just now: I immediately hesitated to post unsuccessful photos, then I didn't get ready somehow, and yesterday the link to the recipe caused such a lively response that I hurried to issue it.
• I love these recipes: it's very tasty, you can cook it in advance by distributing the operations over several evenings, simple preparation and at the same time - an inexpensive composition.
• It is possible in advance:
• 1. Prepare a mixture of spices: finely grind, sift, store in a tightly closed container.
• Frankly, I have never used a bunch of spices according to the recipe, then I poured any of them to taste, then the ready-made mixture, I post a photo, in both cases it was successful.
• 2. Buy prunes, boil, punch with a blender, to taste, cool, put in the refrigerator.
• But if there is a good plum jam / marshmallow / thick jam can be used.
• On baking day:
• Remove the butter from the refrigerator in advance.
• 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.
• Let's get started:
• - Beat softened butter with sugar, if available, it is better to take smaller sugar;
• - separate the yolks from the whites, beat with honey and sour cream, add to the whipped butter, mix well;
• - add flour mixed with cocoa and spices, mix, add the rest of the flour gradually, the dough is thick enough for a spoon, but not for rolling;
• - beat the whites with a pinch of salt until stable peaks, mix gently into the dough;
• - at the end, I also add 1-2 tbsp. l. cognac.
• Next, turn on the oven 180 degrees, grease the molds and lay out the dough.
• According to the recipe, the entire portion of the dough is baked with one pie at a temperature of 170-175 degrees for 40 minutes until a dry match, then after cooling it is cut into two cakes, sandwiched with jam or jam and covered with chocolate glaze. Frankly, I have never done that.
• I bake portioned gingerbread cookies using this silicone mold:
• 
• size 25x30 cm, the volume of each tree is 100 ml
• from a portion of the dough it turns out in 2 sets of 10-12 trees, I don't remember exactly, a year has passed, I will add how much this year will turn out.
• Pull out gently, turning the mold inside out to preserve the thin edges of the branches.
• Cool completely, given that the gingerbread is gentle enough, sticks and imprints the grill on itself.
• Allow to cool completely, put in an airtight container, I cover it with siliconized parchment.
• The next day or later:
• - prepare the filling for spreading (jam or prunes);
• - cut the gingerbread into two layers, try to make them the same thickness, put the halves in pairs, so as not to confuse;
• - spread the slices with filling, glue, leave to soak;
• at this stage, you can leave it again for a day, or for a few hours: it is more convenient to decorate a sealed gingerbread
• - prepare little things for decoration, it happens that the glaze dries quickly, and you need everything to be at hand;
• - prepare the icing of your choice, I use gelatin for cakes, you can also use it ready-made;
• - apply glaze to the gingerbread cookies, add decor when the glaze hardens and stops drying, pack up beautiful bags, tie a beautiful ribbon and give)
• Eat substandard with hot wine or warm milk with promises next time to take the gingerbread out of the mold so carefully so that there is more substandard)))
• By its softness, I would compare the gingerbread to the crumb of Borodino bread, I like soft gingerbread.
• Moderate sweetness, not cloying.
• Glaze link:

• Glaze for Easter cake on gelatin (adaptation for Kenwood induction) (okay)

The dish is designed for

10-12 pieces.

Time for preparing:

several evenings

Cooking program:

oven

Note

Use a mixture of spices according to the recipe: only 3 tsp, and not all that turns out, or cook a smaller amount.
You can use ready-made ones, I tried this:

liked
decor options:

A source 🔗

Similar recipes

Polish gooseberry pie (Podmosvichka)

Polish apple (Summer resident)

Polish pie with jam (barbariscka)

Thank you!!! well, very handy

[Elena]

Elena, I'm glad I made it, I'm sure I will like it.

[eye]

eye, Tanechka!! Thank you so much!! How lovely! I will definitely do it in different variations ... and with chocolate too .. what does it taste like ??
The decoration is delicate and sure this is the recipe of the week ...
Thank you!!!

what does it taste like ??

oh, Ol ... I have little experience to make a comparison, I'm not very good for sweet ...

although ... and semi-sweet too)

Bake, so then give your expert opinion)
I'm so glad you're glad)
A very grateful recipe, a lot of bukaff, but not complicated at all.

I'm so glad you're glad)

and we are glad to have dinner .. !!
I wanted it today, but I sat down here, then tomorrow ... the recipe is not very complicated, but it is clear that it is cool !!
You are a big smart girl !! I'll try to bake a rat and what they recommend ..

I also want to make, but a big cake. But I don’t know what size of form to take.

[Olya]

Olya, good luck!
I look forward to winning!

[Wiki]

Wiki, I will try first in my heart to determine the size ... I have them in 3 sizes .. although they are without a bottom, but I will do it on foil ..
Tanya, oh he rises a lot ??

[Wiki]

But I don’t know what size of form to take.

Wiki, I did not bake in one form, but let's count: 100 ml x 12 pcs. = 1200 ml, it grows during baking, which means that a stock is needed.
I would think so.

Tanya, does he go up a lot ??

Olya, at a quarter of the height, in my opinion ...
not much, but growing

[Tatyana]

Tatyana, understood ...

[eye]

eye, Tanyusha, gorgeous Christmas trees! Took note
Thank you!

Interestingly, from long-term storage nothing will happen to him? If I bake it now, we will eat somewhere closer to NG.
And then it's such boring, you want to occupy yourself with something

then such boring, you want to occupy yourself with something

Go paint the gingerbread!
I just got out the forms, try the bubu, but I think that it will last until NG ...

but I think that NG will last ...

It will stay there, but (it seems to me, IMHO) it will lose its structure and taste, it will become a little stale. Still, the dough there is not entirely gingerbread, more bread. And the gingerbread itself is soft right away. I baked it last night for a test, today I'll finish it, cover it with icing, I'll bring a report



Only baked, still hot

So I'll bake later, I don't need a stale gingerbread.

[eye]

eye, Tanechka, very festive
And I'm sure it's delicious

I baked it last night for a test, today I will finish it, cover it with icing, I will bring a report

Only baked, still hot

To be killed, what a beauty !! It's so good that you are the one who is interested in this recipe !!!

[Tatyana]

Tatyana, very nice! Can you tell me the size of the form?

Can you tell me the size of the form?

And still, and show the mold .. modet it for me to bake it in "Bush" ?? Tanya, what do you think ?? I have several rugs ... rugs

[Olya,]

And also show the mold ..

The form is like this

Dimensions 29.5 * 13.5 * 7 (h), measured volume - 2000ml (up to the corrugated strip).
Olya, the "Boucher" form is smaller, the dough will be right at the top, and, it seems to me, it is not quite suitable for a gingerbread cake, but I don't know, see for yourself.

Only baked, still hot

What a beautiful, frosty patterns.

Tanyusha, charming recipe, beautiful Christmas trees, great description! I'll bake, most likely, for Epiphany! Superb composition!

Tanya, Magic Christmas trees! The recipe is super! I took it to the piggy bank! Thank you!!!

Interestingly, from long-term storage nothing will happen to him? If I bake now, but we will eat somewhere closer to NG.
And then it's such boring, you want to occupy yourself with something

Vicky, peki, no doubt, nothing will happen to them: the glaze will not allow it to dry, well, except that it will condense a little.
I will bake this weekend, I store it at room temperature in a plastic container.
I always bake about a week before ng, and on Orthodox Christmas they are never stale. Such pastries are not for quick use.
I would not call the dough bread dough, it is rather muffin based on the amount of sugar and fat per amount of flour.

Thank you girls for your interest in the recipe and thanks, I'm sure you will like it.

I'll bake, most likely, for Epiphany!

from this I will be doubly pleased!

As on Tanin dr ... loaf-loaf

[Tanyusha]

Tanyusha, I am gratefully and with a report. I baked it yesterday, today it’s already halved. Fragrant and delicious! I did everything according to the recipe, only without cognac (everyone drank English muffins). Layered with prune jam. The chocolate icing for my patterned form turned out to be a little thick, I will make it in a different form for the holidays. Thank you!

More beautiful!!!

[Tatyana]

Tatyana, ah .... what a solemn photo!
I am very pleased that I liked the gingerbread, relieved straight!

And then how you wrote that bread ... I was even taken aback)

Tell me, prunes are good here, right?
In the first year I had no alternative to it, and then I had it, I compared it, nevertheless the taste is more interesting with prunes.
And cognac is a profitable business, it would be a gingerbread)

[eye]

eye, Tanya, it's great with prunes! I prepare this jam especially for gingerbread.
Tanya, about bread, I didn’t talk about taste. I wanted to say that the dough does not roll out like gingerbread, but as thick as bread turns out. Although yes, the word cupcake is more appropriate.
And I will definitely do it with cognac, it turns out quickly and tasty, I managed it in an hour yesterday.

Tanya !! Well, you have nothing to say ... your products are flawless !! Thank you!!

I prepare this jam especially for gingerbread.

the interlayer is so juicy!

fast and tasty, I did it in an hour yesterday.

also try something with one pie ...

[Tanyusha]

Tanyusha, and why before about prunes not gugu ... where will I get it now ???

[Olya]

Olya, gratuti! According to the text of the recipe and in the ingredients there is, schA!
in:

plum jam / prunes

It is possible in advance:
1. ......
2. Buy prunes, boil, punch with a blender, to taste, cool, put in the refrigerator. But if there is a good plum jam / marshmallow / thick jam can be used.

[Olya]

Olya, I think, you can make the filling from prunes itself, such as from this recipe

Cake "Prunes in chocolate" (natapit)

soak prunes in hot water for about 20 minutes, drain the water, preserving it ... and grind it in a blender, if it is dry, add a little of the stored liquid, taking into account. that we will have to spread it.

where will I get it now ???

Ol, bake without him. if you wanted to take it with you, you will come back, buy prunes and compare.
People are smearing cranberries over there.

Here's more you can make with prunes from this recipe

Vinarterta - Icelandic Striped Pie (Gala)

Put the prunes in a saucepan, pour in a little water, just to cover it, put on fire and cook until softened.Drain the water, leaving a small amount and beat with a mixer until a homogeneous mass is obtained. Add sugar, cinnamon, cardamom and boil until very thick. Remove from heat, add vanilla to the mass and leave to cool.

[Wiki]

Wiki, I would still boil after the blender, at least a little, at least in the microwave.
Yes, here the filling from Vinaretta seems to me more suitable, but without spices, there are enough of them in the gingerbread dough

You can also boil it.
I made both of these recipes - it turns out very good such rich jam.

Where with me ??? I get up at 6 in the morning !!!
Thank you, you made me understand, explained, directed ... I will do everything as soon as I arrive !!

[Olya]

Olya, on that we decided)
Have a good trip!
We wait! Bring the chewing gum!

Bring the chewing gum!

First of all ... where is without her.

HELP! you need a hint, and if not the form, but just on a baking sheet and bake, and then cut the Christmas trees? creep without a form?

[Natalia]

Natalia, well, put something in the middle ..
Here are my ..

Handsome men !!!
I put it in a baking sheet with not large sides, it did not rise evenly, well, I think it's not scary, I plan to cut it and smear it with plum-chocolate jam.

[tatlin]

tatlin, Natalia, Sori, I didn't see the question, this year I made the second portion, and the first - portioned Christmas trees. Today is their 10th day, we try it periodically: the taste accumulates and unfolds.
Thanks for trusting the recipe, let them like it!
zvezda, Olya, I can sense that now you are locking it up more than ever!
Thank you, dear, for the report and trust in the recipe, I'm flattered that I dared to try.

what dared to try

Oh, I'm really, all so brave
But seriously, it's sooooo tasty, though I just ate the "ass". I did in Kenwood, I really liked it! Now I will make one more call.
I layered it with date jam, cooked it myself, and cooked prunes too. The Christmas tree is high, here is a side view ..

But seriously, it's sooooo tasty, though I just ate "assholes"

LTD! You're a gourmet !!! This is the same place!
I cut them off, trimming the turn of the tree, glue them with the filling and they leave in the first set)))

I did in Kenwood

and I

Now I will make one more call.

yyy !!! but I knew))) awfully nice!

Layered with date jam, cooked it myself, also cooked prunes too

I can't imagine a date here, as for me, sourness is still needed, try the second portion with prunes, compare.
Harness the current for Christmas at least a little, let it ripen.

The Christmas tree is high, here is a side view ..

and good in profile, and in full face)))

I can't imagine a date here,

I soaked the date in "cherry in cognac", added an apple, tangerine, lemon juice and more neponychegotakie .. delicious creepy, more ginger, cinnamon ,,,

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Tanyusha! Congratulations! The recipe is excellent, deserved! Let us now overeat gingerbread with your light hand, otherwise I have a gap in this matter! Happy New Year! And so that absolutely everything happened and something that will make you happy happens!