Homemade gingerbread from ripened dough, layered with hot jam, covered with chocolate and sprinkled with nuts
In early November, I set 2 batches of dough for Old Polish maturing gingerbread After a month of ripening in a cool cellar, I prepared gingerbread cookies from one portion, and gingerbread layered with plum jam from the other.

For the record, I give the recipe for the cake*.
Ingredients
BODY
- 500 g honey
- 250 g sugar
- 250 g butter
- 1 kg of flour, e.g. type 550
- 3 eggs
- 125 ml milk
- 1/2 teaspoon salt
- 3 teaspoons soda
- 30 - 40 g gingerbread spice - preferably homemade
For the sake of the recipe
- 1 kg plum jam
CHOCOLATE PLASTER**
- 100 g dark chocolate
- 40 g butter
- Additionally chopped walnuts
MAKING
WASHINGTON
- In a pot over low heat, heat honey, sugar and butter.
- Stir the whole time, and when the sugar has completely dissolved take the pot off the heat and cool.
- Sift flour, baking soda and gingerbread spice into a bowl, add salt and mix.
- Grind the eggs with the cooled mixture of honey, butter and sugar, preferably in a pasta machine, as the mixer may be too weak after adding the flour.
- Gradually add flour with baking soda and gingerbread spice, while blending, gradually water in the milk.
- Prepared dough, either leave it in a pastry machine or transfer it to a jar or stoneware pot.
- Cover with a cloth and set aside in a cool place for 5 - 6 weeks.
PIERNING
- Dough is divided into 3 portions.
- Each portion is rolled out and placed in a 39 x 26 cm pan lined with baking paper.
- Bake individually gingerbread cakes about 20 - 25 minutes at 170°C, cool.
- Translate the cooled gingerbread tops with warmed plum jam, cover them with baking paper, put the tin in which they were baking on them and weigh them down.
- We can use, for example, rocks, jars or cans of preserves to weigh them down.
- Place aside in a cool place for a minimum of 3 days, after which time the dough will soften and fuse with the jam.
- The finished gingerbread cake can be divided into 4 parts and, according to your preference, poured with chocolate or icing and sprinkled with nuts.
CHocolate frosting
In a pot melt butter, take off the burner, add chopped chocolate, stir. Decorate the cake with the smooth glaze and sprinkle with chopped walnuts.
Tasty!
* The recipe for the cake comes from the blog "My baked goods"
** The toppings according to the given proportions are enough for the whole gingerbread, without dividing. If you divide the finished dough into 3 - 4 smaller gingerbread, you need to increase the amount of ingredients for the glaze accordingly.
Tags
holidaysplumscakehoneyItalian nutsgingerbread spicejamGingerbreadcake for the holidaysChristmasalso check
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