Christmas gingercake cake
By VicentaLakin
Recipe Recommendations
- milk 250g
- honey 60g
- medium-gluten flour 300g
- almond powder 150g
- butter 150g
- brown sugar 120g
- chocolate 150g
- light cream 100g
- eggs of 3
- baking powder 15g
- cocoa powder 3 tablespoons
- cinnamon powder 1 teaspoon
- ginger powder 1 teaspoon
- clove powder 1/2 teaspoon
- nutmeg 1/2 teaspoon
- salt a little
- sweetening
- baking
- half an hour
- simple
Steps for Christmas gingercake cake
1
raw materials: 250 ml milk, honey 60g, barbed flour 300 g, almond powder 150 g, powdered powder 15 g, cocoa powder 3 spoons, cinnamon 1 spoon, ginger powder 1 spoon, cinnamon 1 spoon, cinnamon 1 spoon per 2 cent, cinnamon 1 spoon, soften butter 150g, red sugar 120g, eggs 3 chocolate 150g, light cream 100g, salt less
2
Milk, honey mixed to heat up to a little boil, pour in the cup
3
All the powder and salt are mixed together into a large dot container, evenly mixed
4
Butter room softened with red sugar
5
Two-and-three turns to the four miles that's being passed, and it's completely evenly mixed into the grinder, and it's a little bit of a blow to release the bubble
6
It's a 180-degree grill for 25 minutes, and when it cools, it carves out the shape with a stylist
7
cannes: 100 ml of light cream, 150 g of black chocolate
8
The light cream is warmed up to 80 degrees, pouring into the melted black chocolate and mixing it smoothly. It'll be on the cake in 10 minutes
9
Christmas! No ginger cake, no cake