Polish gingerbread cake

    Polish gingerbread cake

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    45days2hr


    2 people made this

    About this recipe: This is a traditional Polish gingerbread cake that needs to be prepared 5 to 6 weeks before Christmas. While the dough is resting the flavours mature into the best gingerbread you've ever tasted!

    JJ92 Opole, Poland

    Ingredients
    Makes: 2 gingerbread cakes

    • Gingerbread
    • 500g honey
    • 500g caster sugar
    • 250g butter
    • 1kg plain flour
    • 3 eggs
    • 3 teaspoons bicarbonate of soda
    • 125ml milk
    • 1/2 teaspoon salt
    • 60g mixed spice
    • Filling
    • 1 jar plum jam
    • 200g walnuts, chopped
    • 150g dried figs, chopped
    • 1 jar cherry jam
    • Chocolate ganache
    • 15g butter
    • 50g caster sugar
    • 2 to 3 tablespoons hot water
    • 2 tablespoons milk
    • 2 tablespoons unsweetened cocoa powder
    • Icing
    • 250g icing sugar
    • 2 to 3 tablespoons hot water

    Method
    Prep:1hr  ›  Cook:50min  ›  Extra time:45days resting  ›  Ready in:45days2hr50min 

      Preparing the dough:

    1. Heat up honey, sugar and butter over low heat until almost boiling. Stir well and set aside to cool.
    2. When completely cool, add flour and eggs. Dissolve the bicarb in the milk and add to the mixture. Finally, stir in the salt and mixed spices.
    3. Knead the dough well and place in a stoneware or enamel pot. Cover with a clean cloth and leave in a cool place for 5 to 6 weeks. (Tip: the dough is quite loose, but after resting in cool temperature it becomes stiffer and is easy to roll out.)
    4. Baking:

    5. Plan to bake the cake 3 to 4 days before serving at Christmas. Preheat oven to 170 C / Gas 3.
    6. The top of the dough may be a bit tough, but that's the way it should be. Cut the dough in half with a knife. Roll out one part on a lightly floured surface to about 1cm thick. Place in a large rectangular baking tray.
    7. Bake for 20 to 25 minutes. Repeat with the second half. Set both cakes aside to cool completely.
    8. In a small saucepan, over low heat, warm up plum jam and mix it with chopped figs and nuts.
    9. Once the cakes are cooled, cut them in half horizontally. Make two cakes, each with two layers. For the first cake: Cover first layer with plum jam mixture and top with a second layer. For the second cake: top the first layer with cherry jam and cover with the second layer.
    10. Now place a large book or a wooden plank on each of the cakes and set them aside for 3 to 4 days. The cakes will become moist and soft.
    11. Chocolate ganache:

    12. Dissolve butter in a small saucepan, add sugar, water, milk and cocoa. Mix well and let cool a bit.
    13. Pour the ganache over the gingerbread cake with the plum jam filling.
    14. Icing:

    15. Sift icing sugar into a bowl. Add hot water and mix vigorously until a desired consistency is achieved. If too watery, add more icing sugar.
    16. Pour the icing over the gingerbread cake with the cherry jam filling.

    Tip

    This gingerbread cake stays fresh for a very long time. Just wrap it in paper or a clean cloth so it doesn't dry out.

    See it on my blog

    Mała Kawiarenka

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