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Gingerbread cake

updated

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Ingredients for 1 servings:

  • 300 g gingerbread (pretzels, hearts, stars) or other gingerbread
  • 350 ml milk
  • 2 eggs
  • 100 g butter
  • 25 g sugar
  • 1 packet of baking powder
  • 200 g flour

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 5 minutes

Using up leftover gingerbread

Soak the gingerbread in the milk for at least 4 hours (preferably overnight). Separate the eggs. Beat the egg yolks, sugar, and softened butter with a hand mixer until frothy. Beat the egg whites until stiff peaks form. Add the milk-gingerbread mixture, baking powder, and flour to the egg yolk-sugar mixture and mix thoroughly for about 5 minutes, then fold in the beaten egg whites. Pour the batter into the prepared cake pan and bake for 45 minutes at 175°C. After about 15 minutes, score the top of the cake to allow it to open nicely. This cake is perfect for using up leftover gingerbread.

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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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