Bulk Gingerbread Cake - A Step By Step Recipe With A Photo

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Bulk Gingerbread Cake - A Step By Step Recipe With A Photo
Bulk Gingerbread Cake - A Step By Step Recipe With A Photo

Video: Bulk Gingerbread Cake - A Step By Step Recipe With A Photo

Video: Bulk Gingerbread Cake - A Step By Step Recipe With A Photo
Video: How To Make A Gingerbread House CAKE with chocolate, buttercream, candy and icing! 2024, March
Anonim

Today I suggest you try to make an unusual loose gingerbread cake. The recipe is incredibly simple and does not require any special skills, and the cake ultimately turns out to be fragrant and very tasty. Cooking?

Cooking description:

If you think that you have nothing to surprise your guests with, then you are wrong! I will tell you how to make a loose gingerbread cake, and you will have something to surprise and feed your guests. An unusual way of cooking and not quite familiar ingredients, and in the end we get an incredibly aromatic and tasty dessert. This cake will win your hearts forever. Hurry up to try it!

Purpose: On the banquet table

Main ingredient: Dairy products / Cottage cheese / Flour

Dish: Baking / Pies

Ingredients:

  • Flour - 350 Grams
  • Butter - 180 Grams
  • Curd - 250 Grams
  • Eggs - 2 Pieces
  • Sugar - 200 Grams (130 in crumbs, 70 in filling)
  • Prunes - 50 Grams
  • Pudding - 45 Grams (1 packet)
  • Sour cream - 2 Teaspoons
  • Baking powder - 1 teaspoon
  • Cinnamon - 1/2 Teaspoon

Servings: 6-8

How to make Gingerbread Bulk Pie

1. The photo shows the ingredients that we need to make the cake. 2. First of all, mix all dry ingredients: sugar 130 grams, pudding, cinnamon, flour. Tip: do not use all the flour at once, it is better to add it gradually in the next step, until you get the desired result. 3. Add soft butter to the resulting mixture. 4. And rub it with our hands. We should get such a crumb. 5. In a separate container, mix the remaining sugar, baking powder, sour cream, cottage cheese, eggs, prunes cut into small pieces. 6. Cover the form with parchment (I have a form with a diameter of 26 cm). We spread a layer of crumbs, on top - half the curd mass. Then again a layer of crumbs, the rest of the curd mass. Sprinkle the rest of the crumbs on top. You should get 3 layers of crumbs and 2 layers of curd mass.

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