Gingerbread from the 80s
Description
The baking is simple and quick. You'll end up with the biggest and tastiest gingerbread cake you've ever tried. Thanks to using three different types of flour, the gingerbread dough turns out soft, elastic, and incredibly delicious. Traditionally, I glaze the cake with fondant icing, which reminds me even more of the distant 80s, when I was a child and baked this dessert with my grandmother. You can decorate the cake to your own taste and preference. I highly recommend making this 80s-style gingerbread cake for your kids to show them how tasty and happy our childhood was. Serve it with tea or coffee.
Instructions
- 1
Step 1
In a deep container, combine water with sugar and bring to a boil.
- 2
Step 2
Add the honey to the heated sugar syrup and warm the mixture to 60 degrees.
- 3
Step 3
Add the flour to the hot sweet liquid and knead the dough well.
- 4
Step 4
The kneaded dough should be cooled thoroughly.
- 5
Step 5
Into separate bowls, add ammonium and baking soda, and dissolve with water.
- 6
Step 6
Add the egg yolks to the dough and then add the dissolved baking powder, mix the dough.
- 7
Step 7
Melted butter mix with dissolved baking soda. Add the mixture to the dough.
- 8
Step 8
Knead the dough until it becomes elastic and does not stick to your hands.
- 9
Step 9
Shape the dough into a rectangular sheet about 1-1.5 cm thick.
- 10
Step 10
Transfer the dough to a baking sheet, prick it with a toothpick, and brush the top with milk. Bake the cake for 50 minutes in a preheated oven at 180 degrees. Check the cake's doneness with a wooden stick.
- 11
Step 11
Dilute hot water with sugar and boil the mixture for 10 minutes.
- 12
Step 12
If desired, brush the finished cake with fondant glaze.