Gingerbread cake from rye flour

1. 

unsalted butter • flour medium

Grease the baking mould with butter and sprinkle with flour.

2. 

rye bread flour 8.75 oz (250 g) • sugar cane 3.5 oz (100 g) • honey  2 tbsp • chicken egg 1 pc • whole milk 3.5% 1.3 cup (300 ml) • baking powder 2 tsp • baking powder for gingerbread 1 tsp • sunflower oil 3 tbsp

3. 

raisins 3.5 oz (100 g)

Add washed raisins.

4. 

Pour the dough into a mold.

5. 

Bake for 35 minutes at 180 °C.

6. 

apricot jam 3 tbsp

Use a skewer to check if the dough is baked. Boil the apricot jam, ...

7. 

almond crisps

...spread it on the cake and sprinkle with almond flakes.

8. 

Cut the cooled cake.