John Myers
Pointed Cake
The perfect pointed cake recipe with a picture and simple step-by-step instructions.
- 500 g Gingerbread dough – see my KB – basic recipe
- Raspberry jam for filling
- 250 g Chocolate, bittersweet
- 250 g Whole milk couverture
- Preheat the oven to 200 degrees, gas: level 3.
- Shape the gingerbread dough into 2 rolls approx. 3 cm in diameter (similar to baguette sticks), place on a baking sheet lined with baking paper and bake for about 15 minutes. The dough is done when you press lightly on the dough with your finger and it comes up again immediately.
- Let the dough sticks cool on a wire rack, cut once across and brush the bottom half with the jam. Put it back together, press it down and let it rest a little.
- Then cut the dough stick in half lengthways. Cut obtuse triangles from the two halves and then cover them with the couverture dissolved in the water bath.
- The pointed cakes should be baked long enough before consumption so that they can penetrate well and develop their aroma.
- The above quantity refers to “pieces”.
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