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Polish Traditional Gingerbread

Preparing time: 30 minutes
Baking: 30 minutes; Maturing in the fridge: at leats 3 weeks, then 1 week
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

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.

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.
Amaretto liqueur for sprinkling the cake
400 g of plum jam
Marzipan from this recipe (optional)
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.
Chocolate ganache:
200 g of dark chocolate, I use 64% of cocoa
80 g unsalted butter
2 tsp of honey
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.

Polish Traditional Gingerbread cakePolish Traditional Gingerbread CakePolish Traditional Gingerbread Cake

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