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Preparing time: 30 minutes
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Baking: 30 minutes; Maturing in the fridge: at leats 3 weeks, then 1 week
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250 g natural honey
150 g unsalted butter
180 g caster sugar
500 g plain flour
1 egg
2 egg yolks
2 tbsp of gingerbread mix from this recipe
80 ml semi-skimmed milk
1.5 tsp of baking soda
50 g walnuts
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Place the honey, sugar and unsalted butter in a pan and boil to let the sugar dissolve. Set aside for an hour; the mixture must be cool. Then add the flour, egg and egg yolks and stir. In a separate small bowl, combine milk and baking soda, then add to the honey mixture and mix all ingredients to get a homogeneous dough. Then add the walnuts and mix. Transfer it to a glass container or bowl and let it sit in the fridge for three weeks. |
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After three weeks
Preheat the oven to 180 C. Layer a baking sheet with baking paper and dust the worktop with flour. Transfer the matured dough to the worktop, gather it to form a ball, and then roll it into 2 rectangles with a rolling pin. Aim for a thickness of roughly 1 cm (0.4 inch). Transfer the rolled dough to baking sheets and bake for 30 minutes. Take out from the oven and let it cool; then remove from the baking sheets and peel off the baking paper. Divide each dough into three even rectangles.
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Amaretto liqueur for sprinkling the cake
400 g of plum jam
Marzipan from this recipe (optional)
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Sprinkle each piece of gingerbread cake with Amaretto liqueur. Take one baked gingerbread rectangle and spread a generous amount of jam on top. Cover with another rectangle, then spread a thin layer of the plum jam on top and place a layer of marzipan, if you use it. If you prefer to skip the Marzipan, just spread the jam and top with the last gingerbread layer. Cover and wrap tightly with a piece of baking paper and aluminium foil. Set aside for a week.
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Chocolate ganache:
200 g of dark chocolate, I use 64% of cocoa
80 g unsalted butter
2 tsp of honey
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Transfer the chocolate, butter and honey into a small pan. Heat gently until the chocolate melts, then stir gently to combine all ingredients in the pan and to get a shiny chocolate ganache. Unwrap the cake and cover it with chocolate ganache. Let it sit for a while until the ganache sets. Cut in narrow pieces and serve. Keep the cake covered, and it should last for several days.
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