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Gingerbread cake
This gingerbread cake is one of my favourite sweets of the winter season. It's the perfect combination of real gingerbread aroma, spicy flavour, softness and delicious cottage cheese cream that makes it so special. I have made it several times and it has always been a great success. The ingredients are easy to obtain and the preparation is not complicated.
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Ingredients
number of servings
4
Pasta:
- 250 g self-rising flour
- 3 tablespoon Between
- 75 g sugar
- 100 g butter
- 1 pc egg
- 2 tablespoon Gingerbread spice mix
Flavourings:
- 1⁄2 teaspoon baking soda
- pinch of salt
Decoration:
- 250 g cottage cheese
- 3 tablespoon confectionery sugar
- 1⁄2 lemon Grated peel
- Star-shaped gingerbread for decoration
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Directions
60 min.
1. Step
Melt the butter and leave to cool. Preheat the oven to 180 degrees.
2. Step
Mix the flour with the gingerbread spice mix, baking soda and a pinch of salt in a large bowl.
3. Step
Add the eggs, honey and melted butter and knead the dough.
4. Step
Press the dough into a previously greased cake tin and smooth it out.
5. Step
Bake the cake on the middle tier for about 20-25 minutes, until golden brown.
6. Step
Let it cool. In the meantime, mix the cottage cheese, icing sugar and lemon zest and coat the cooled cake with the cream. Turn off the oven and leave the cake in for 10-15 minutes to allow the cream to set slightly.
7. Step
Finally, decorate the top with star-shaped gingerbread cookies.
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