🛒 Ingredients:
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#gingerbreadtea #gingerbreadwithprunejamcream #meatandgingerbreadfilled
Gingerbread:
- Eggs 4
- Sugar 3/4 cup
- Strong tea 1 cup
- Honey 3/4 cup
- Wheat flour 3 cups
- Oil 1 cup
- Baking soda 2 teaspoons
- Gingerbread baking powder 1 packet 20g
Semolina cream:
- Milk 3 cups
- Semolina 8 tablespoons
- Sugar 1/4 cup
- Butter 200 g
Glaze:
- Dark or milk chocolate 50g
- Cream 30% fat 50 ml
- Plum jam or blackcurrant jam
- Coconut flakes/colorful sprinkles/chopped nuts for decorating the cake
🔪 Preparation:
In a bowl, combine the eggs and sugar, beating them until they form a light, fluffy mixture. While continuing to mix, gradually add cooled tea, honey, and oil. Sift in the flour mixed with baking soda and gingerbread spice. Mix until all the ingredients are well combined. The batter will be quite runny.
Divide the prepared batter into three equal portions. Bake each portion on a baking tray lined with parchment paper. Bake for approximately 15 minutes at 180°C (356°F). Let each cake layer cool completely.
Boil 500 ml of milk with sugar. Mix the remaining 250 ml of milk with semolina. Pour the semolina mixture into the boiling milk and cook for about 5 minutes, stirring frequently to prevent burning. After cooking, set it aside to cool completely.
Cream the softened butter with a mixer. Gradually add the cooled semolina mixture, one spoonful at a time, beating until smooth and well combined. The butter and semolina mixture should be at a similar temperature.
Place the first layer of cake in a baking tin, spread it with jam or preserves, and top with half of the prepared cream. Add the second layer of cake, spread it again with jam or preserves, and the remaining cream. Cover with the final layer of cake.
In a small saucepan, heat the cream until very hot but not boiling. Remove from heat, add the chopped chocolate, and stir until fully melted.
Pour the chocolate glaze over the cake and decorate as desired. Chill in the refrigerator. This cake stays fresh for a long time. Enjoy!
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