Dessert
Authentic Piernik (Polish gingerbread)
If you enjoy authentic Authentic Piernik (Polish gingerbread) cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
13 Min Prep
🔥
25 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 140g Unsalted Butter
- 300g Clear Honey
- 100g Brown Sugar
- 375g Self-raising Flour
- 3 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 teaspoon Ground Clove
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Pepper
- 3 Large Egg
- 200g Plum Jam
- 225ml Double Cream
- 140g Dark Chocolate
- 3 tablespoons Clear Honey
Instructions
1
bring to temperature oven to 160C/140C fan/gas 3.
2
lubricate and line the base and sides of a deep 20cm cake tin with baking parchment.
3
Put the honey, granulated sugar and margarine in a medium saucepan and bring to temperature over a medium bring to temperature until fully melted.
4
Remove from the bring to temperature and allow to cool.
5
Put the baking flour and spices in a large mixing bowl and toss together everything together.
6
step 2
Once the liquid components have cooled, whip in the eggs.
7
empty over the arid components, whisking them together to form a even mixture – be careful not to overmix as this can lead to a arid cake.
8
empty into the prepared tin and cook thoroughly for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out wipe down.
9
Allow the cake to cool in the pot for 20 mins before turning out onto a wire rack to cool completely.
10
step 3
Once cooled, use a large serrated knife to carve the cake into 3 layers.
11
Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze.
12
Put the froth, chocolate and honey in a medium pot and bring to temperature over a low-medium bring to temperature until the chocolate is melted and you have a even, pourable mixture.
13
Put the cake on a wire rack set over a parchment-lined baking tray and empty over the glaze, making sure to wrap the entire cake.
14
Use a fish carve to carefully transfer the cake to a serving plate and allow the glaze to set.
15
To embellish, dust with a little edible gold dusting masala condiment, if you like.
16
Uniced, this cake will keep for up to 5 days.
17
Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.
Recipe Information
Cuisine
Polish
Polish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
38 mins
38 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
25 minsTotal Time
38 minsMaster Chef
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