Homemade gingerbread made of maturing dough, layered with hot jam, covered with chocolate and sprinkled with nuts

At the beginning of November, I put 2 portions of cake for the old Polish maturing gingerbread . After a month of maturation in a cool cellar, I prepared gingerbread on the other gingerbread interleaved with plum jam.

As a reminder, here is a recipe for the cake *.



500 g of honey

250 g of sugar

250 g of butter

1 kg of flour, e.g. type 550

3 eggs

125 ml of milk

1/2 teaspoon of salt

3 teaspoons of baking soda

30 - 40 g gingerbread spices - preferably homemade


1 kg of plum jam


100 g of dark chocolate

40 g of butter

Additionally chopped walnuts



In a pot, simmer honey, sugar and butter. Stir all the time, and when the sugar is completely dissolved, take the pot off the heat and cool it down.

Sift the flour, baking soda and gingerbread spice into a bowl, add salt and mix.

Eggs are grated with a cooled mass of honey, butter and sugar, preferably in a makutere, because the mixer after adding flour may turn out to be too weak. Gradually add flour, soda and gingerbread spice, while mashing, gradually water the milk.

The finished dough is either left in the makutra or put into a jar or stoneware pot. Cover with a cloth and set aside in a cool place for 5-6 weeks.


Divide the dough into 3 parts. Each part is rolled out and placed in a 39 x 26 cm baking tray lined with baking paper. Bake the gingerbread cakes individually for 20 - 25 minutes at 170 ° C, let them cool down. We can use for example stones or jars with preserves. Leave in a cool place for a minimum of 3 days, after which the dough will soften and merge with the plum jam.

The finished gingerbread can be divided into 4 parts and, according to your preferences, pour chocolate or icing and sprinkle with nuts.


Melt the butter in a pot, remove it from the burner, add the chopped chocolate and stir. Decorate the cake with the smooth glaze and sprinkle with chopped walnuts.

Enjoy your meal!

* The recipe for the cake comes from the blog "Moje pastries"

** Toppings according to the given proportions, a whole gingerbread is enough. If we divide the finished dough into 4 small gingerbreads, we have to double the ingredients for the glaze.

also check

Old Polish maturing gingerbread dough


Pumpkin pie with plum jam and oatmeal


Croutons with blue cheese, spinach, figs, and honey


Pumpkin croissants with honey butter, cranberries and walnuts



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