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Gingerbread cake from rye flour

Gingerbread cake from rye flour

    

Easy cake.

Cook

No. of servings

10

Ready in

50 min.

Difficulty

medium

 

Categories:  Pastry  

 

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.

Bon appetit!

almond crisps-
apricot jam3tbsp3tablespoon
baking powder2tsp2teaspoon
baking powder for gingerbread1tsp1teaspoon
chicken egg1pc1piece
flour medium-
honey 2tbsp2tablespoon
raisins3.5oz100grams
rye bread flour8.75oz250grams
sugar cane3.5oz100grams
sunflower oil3tbsp3tablespoon
unsalted butter-
whole milk 3.5%1.3cup300milliliters

 

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