the most delicate cake with the aroma of gingerbread creamy, aromatic cream. It just melts in your mouth😋.
Ingredients: Cakes:, - honey, - sugar, eggs, - butter, - flour, - water, - soda, - cloves, black pepper, ginger, cardamom, orange peel, - cinnamon, Custard:, - eggs, - starch, - sugar, - milk, - vanillin or vanilla, - butter oils
Cooking method:
Prepare the cream: In a saucepan, mix eggs, starch, 320 g sugar, vanillin. Pour in 600 ml of hot milk in a thin stream. Bring over low heat until thickened, stirring constantly with a spatula. Cool completely, covering with foil in contact with the surface. Stir in 100 g of soft butter with a mixer. Punch at the end with a blender if necessary.
Cooking the cakes: In a saucepan with a thick bottom, heat the honey, no need to boil! Add soda to hot honey, stir quickly with a whisk. You should get a lush and thick foam. We remove from the stove. Add sugar and water and spices - mix.
We return the pan to the fire and heat the mixture, stirring constantly, until the sugar dissolves as much as possible and until the mixture turns into a lush foam again. Then, constantly stirring the honey-sugar mixture, lightly boil it over low heat until caramel color. It will take literally 4-5 minutes. We leave the honey mass for 10-15 minutes so that it cools down a little.
When the mixture is cool enough, break the eggs into a separate container and shake them slightly with a fork. Add eggs to the honey-sugar mixture and immediately stir everything actively and quickly.
We introduce sifted flour in parts. And we begin to knead the dough. First, mix with a whisk or mixer, and then with your hands, stirring in the rest of the flour. The finished dough should be very tender and soft. Dust with more flour if necessary. Let the dough cool for 1 hour in the refrigerator. Divide the dough into 8-10 parts.
Roll each part of the dough thinly with a rolling pin, cut out a circle and prick with a fork. Fry in a pan from 2 sides or bake in the oven for 3 minutes at 200 ° C. Cool the cakes. Grind 1-2 cakes in a blender.
Smear the cakes with cream. Sprinkle the top with chopped crust. Refrigerate and let cake soak overnight.