Let’s start icing gingerbreads :)

Gingery domino was a great beginning of annual icing gingerbreads. It takes only preparing icing, colouring stuff and other ‚gingery’ decorations and you can start working ;). I have to admit, that though colourful gingerbreads look very attractive, for me the most beautiful are those decorated only with white icing.

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Gingerbread domino

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GINGERBREAD DOMINO

800 g flour

300 g icing sugar

100 g grounded nuts

10 g baking soda

200 g margarine

4 eggs

1/3 cup honey

2 tbs spice

3 tbs cocoa

Mix margarine, icing sugar and honey until it’s smooth. When the dough is homogeneous add eggs. In another bowl mix flour, grounded nuts, soda, spice and cocoa. Add dry ingredients to the dough (that one with eggs) slowly and mix slowly with mixer. Dogh is loose when it’s ready. Wrap it into the foil and put into the fridge for a night. Next day it will thick and you’ll be able to roll it out. Use a flour when youre roling it – the dough is very flexible and you can roll it very thin.
You can bake it next day – it doesn’t demand laying and waiting for baking. Bake it for 6-8 minutes in 200 C degrees.

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Cake with delicacies

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CAKE WITH DELICACIES

250 g vegetable butter

250 g flour

250 g sugar

5 eggs

1/2 tsp baking soda

250 g delicacies*

In a big bowl mix together (use a mixer) plant butter with sugar until it’s fluffy. Add yolks, one by one and mix until it’s bright and smooth. Add baking soda to flour, sift them and add to the buttery dough. Cut nuts, raisins and almonds* on quite big pieces and mix them with dough. In another bowl whip egg whites into a froth. Add froth into a dough very gentle, slowly and step by step and mix, but don’t use mixer. Fill form with graseproof paper and put the dough into it. Make a cut along in the middle of your cake with oiled knife. Bake it in 180 degrees for about 50 minutes. After this time check out if the cake is ready with a stick. If it’s necessary let it stay longer in the oven for a few minutes.

You can eat your cake after baking but it has the best taste when you wrap it in foil after baking and forget about it for 2 or 3 days :).

* I usually use hazel nuts, almonds, cashew nuts, raisins and dried apricot. You can use also candied fruits or orange zest. I don’t use it because these aren’t my favourite tastes.

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Kruche rurki z kremem

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RURKI Z KREMEM

3 cup flour

200 g butter

2 eggs

1 egg yolk

250 ml sour cream

pinch of salt

1 tbs watter

1 egg white

granulated sugar

Make a fragile dough quickly  from flour, butter, egg, yolk, cream and salt. Wrap it in foil and put into the fridge for at least 2 hours. Spread a little bit of oil on moulds before first baking. Roll out cold batter until it’s 3-4 mm thick. Cut out 1,5 – 2 cm cm wide stripes. Roll the stripes on moulds and then spread on it egg white mixed with 1 tbs of water and sprinkle them with granulated sugar. Gently push the sugar with your hand to stick it better. Now put them on the baking tray and bake until it’s gold-yellow in 180 C degrees. I can’t tell you how long they have to be in oven because it depends on their size. When they are colder, remove the moulds. Cold tubes fill with any filling or cream. Be careful because they are really fragile.

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rurki

Nuts

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NUTS

250 g flour

100 g butter

2 egg yolks

1 tsp baking soda

Make a dough from all ingredients using your hands or mixer. Wrap it in foil and put into to fridge for an hour and then put it out. Make the special frying pan very hot and spread an oil on it before frying the first portion. Tear off the hazel-nut big pieces from the dough and bake „shells”.

Baked, cold shells fill with your favourite filling and glue together two shells – just to make them look like walnut. I fill them with vanilla cream with grounded nuts and strong alcohol.

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orzeszki

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