in Switzerland

Gingerbread according to Mami Yolanda

updated

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Ingredients for 1 servings:

  • 1 cup cream
  • 1 cup sugar
  • 1 cup of natural yogurt
  • 3 cups flour
  • 3 tbsp syrup (pear molasses, pear syrup, pear honey)
  • 1 pinch of salt
  • 1 tbsp gingerbread spice
  • 1 tsp baking soda
  • Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Gingerbread that my mom has been making since I was little and is also super quick to make as you don’t need a scale

First, whip the cream until stiff (better under-whipped than over-whipped). Then add all the ingredients and mix well. Pour the batter into a cake pan (butter it beforehand or line it with baking paper). Bake at 180°C (top/bottom heat, not suitable for fan-assisted baking) for about 1 hour. I use a 180g natural yogurt pot that I saved from the previous time. I often take the gingerbread with me when we go to visit. If desired, and highly recommended, serve with freshly whipped cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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