You don’t have to prepare it a few weeks before Christmas Eve. Try the recipe for unripened gingerbread

Gingerbread without ripening You can prepare it even on Christmas Eve, an hour before the first guests arrive. It lacks nothing – neither the taste of honey, nor aromatic spices, nor softness or moisture. This is the perfect cake for busy people who, however, want to put all the traditional baked goods on their table.

Before you start baking, be sure to get the right baking pan. A 35 x 12 cm cake tin will work well.

To prepare gingerbread without ripeningyou will need:

• 240 g of wheat flour,
• 200 ml buttermilk,
• 100 g of brown sugar,
• 120 g of butter,
• 170 g of honey,
• 2 eggs, size L or XL,
• 2 teaspoons of ground ginger,
• ¾ teaspoon of nutmeg,
• ½ teaspoon of salt,
• 1 teaspoon of vanilla extract,
• 1 teaspoon of baking soda.

Icing:

• 50 g of cream 36%,
• 150 g of milk chocolate,
• 25 g of white chocolate.

Mix flour, baking soda, ginger, nutmeg and salt thoroughly in a bowl. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Pour in the honey and vanilla, then mix well again. Add one egg at a time, mixing well after each egg. Add the flour mixture alternately with the buttermilk, in batches. Stir just until combined after each addition.

Pour the mixture into a 35×12 cm cake tin lined with baking paper. Put the dough in the oven set to 180 degrees Celsius. Bake them for 45-50 minutes or until the stick is dry. If the top is browning too quickly, cover it loosely with a piece of aluminum foil. Gingerbread without ripening remove and leave to cool on a rack.

Prepare the icing. Heat the cream to 50 degrees Celsius. Put crushed chocolate – dark and white – into two pots. Pour 4 tablespoons of cream into the bowl with white cream and pour the remaining cream into the milk one. Leave for a minute and mix both mixtures well.

Cover the top of the gingerbread with dark icing. Using a fork or a silicone brush, apply decorative strips of white chocolate. Leave everything to dry completely. Serve the gingerbread cut into slices.

Sources: Terazgotuje.pl