Gingerbread Cakes & Cookies

Traditional Polish Gingerbread Cake with Plum Jam

Name: Traditional Polish Gingerbread Cake with Plum Jam
Total time: 80 min
Ingredients: For the gingerbread cake:; Plain flour – 600 g; Honey – 200 g; Dark beer – 1 cup; Egg yolks – 6; Gellwe Gingerbread Spice Mix – 1 sachet (40 g); Soya bean oil – 3 tbsp; Gellwe Baking Soda – 1 tsp; Yeast – 30 g; Salt – a pinch; For the filling and topping:; Plum jam – 150 g; Chocolate glaze – 1 pack

80 min.

Difficult

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Ingredients:

For the gingerbread cake:

Plain flour – 600 g
Honey – 200 g
Dark beer – 1 cup
Egg yolks – 6
Gellwe Gingerbread Spice Mix – 1 sachet (40 g)
Soya bean oil – 3 tbsp
Gellwe Baking Soda – 1 tsp
Yeast – 30 g
Salt – a pinch

For the filling and topping:

Plum jam – 150 g
Chocolate glaze – 1 pack

A traditional Polish gingerbread cake with a rich honey flavour, aromatic spices and a delicious plum jam filling. Made with Gellwe Gingerbread Spice Mix, dark beer and a touch of yeast, this soft, fragrant cake is finished with a smooth chocolate glaze. Perfect for Christmas celebrations, festive gatherings or enjoying with a cup of tea or coffee.

Preparation instructions:

1.

Add the Gellwe Gingerbread Spice Mix to the honey. Beat the egg yolks with the sugar until creamy, then combine with the milk. Add the crumbled yeast, oil and dark beer.
2.

Mix everything thoroughly with the spiced honey. Add the flour mixed with Gellwe Baking Soda and a pinch of salt.
3.

Knead the dough thoroughly, then transfer it to a baking tin greased with margarine and dusted with breadcrumbs.
4.

Bake in an oven preheated to 170°C for approximately 1 hour.
5.

Remove the cake from the oven and leave to cool. Cut the cake horizontally into layers, spread with plum jam, then cover with the melted Gellwe Chocolate Glaze.
6.

Enjoy!