Apart from dried fruit compote, the Christmas Eve table should also include sweets. One of the traditional baked goods worth preparing for December 24 is Christmas gingerbread. However, move away from the usual patterns and choose a new version this year.
If you want it to taste luxurious, forget about filling it with plum jam and decorate it with interesting additions . The version with marzipan mass will delight everyone, even the most demanding guest.
tastes delicious. This unusual ingredient gives traditional, spicy baking a refined note, thus raising its quality to a higher level. Moreover, it looks great when cut.
Recipe for gingerbread with marzipan – ingredients for gingerbread cake:
- wheat flour – 350 g
- sugar – 160 g
- dark cocoa – 3 tablespoons
- gingerbread spice – 2 tsp
- baking powder – 2 tsp
- eggs – 3 pieces
- natural yogurt – 1 cup
- oil – 0.5 cups
Transfer to gingerbread:
- marzipan mass – 270 g (instead of jam)
Chocolate icing and gingerbread decoration:
- dark chocolate – 150 g
- butter – 2 tbsp
- cinnamon – 0.5 tsp
- nuts (e.g. walnuts, hazelnuts) – about 2 handfuls
- almonds – about 1 handful
- cinnamon – sprinkled/sticks – as desired
How to prepare with marzipan, icing and nuts? It’s nothing difficult, and it will definitely be a hit on the Christmas Eve table. Start by making sure you have all the ingredients at home.
If so, prepare the gingerbread dough by pouring flour, sugar, cocoa, gingerbread spice and baking powder into a large bowl. Mix the products thoroughly.
In another bowl, combine eggs, natural yogurt and oil. Mix them until you obtain a uniform, relatively smooth mass. Then pour the wet ingredients into the dry ingredients and mix again until they are combined.
Pour the mixture into a form (preferably a cake tin) lined with baking paper. Bake in an oven preheated to 180 degrees Celsius for about 60 minutes, until a skewer inserted in the center comes out dry. When the gingerbread is baked, take it out and leave it until it cools down.
When this happens, start filling the gingerbread with the marzipan mixture. Cut the dough into three equal layers, knead the mixture in your hands, roll it out, place it on the first layer of dough and cover it with the second layer, and then the next one after the next postponement.
Now make the chocolate icing in a pot by melting the dark chocolate with butter. You can add cinnamon to it, so that it acquires a spicy aroma. Spread it over the gingerbread and decorate the finished cake with nuts and cinnamon. Once it sets, you can go ahead and eat it.
