A tasty gingerbread that can be made a few days before Christmas, and then layered with plum jam and decorated with chocolate topping. You still have time for that.
- 150 g of soft butter or margarine
- 350g brown, cane sugar
- 6 yolks
- 6 egg white
- 400 g of wheat flour
- 350 g of wholemeal flour
- 1 teaspoon of soda
- 25g gingerbread spice
- 1 glass of beer
- 350g honey (melted and cooled down)
- 300-400g dried fruits and nuts – e.g. a mix of nuts, raisins, candied orange peel, dried apricots
- pinch of salt
- additionally: chocolate topping, plum jam
Prepare two molds, fruit cakes or, like me, in the form of a star. Grease with butter or margarine and sprinkle with breadcrumbs.
Prepare the nuts and dried fruits: chop your favorite nuts and apricots or other dried fruits. Add half a tablespoon of flour and mix.
Mix softened butter or margarine with sugar until fluffy. Then add one egg yolk at a time and mix thoroughly.
In a separate bowl, mix the sifted wheat flour, wholemeal flour, baking soda and gingerbread spice.
To margarines and egg yolks add alternately: dry ingredients, beer and honey. mix.
In a separate bowl, stiffly beat the egg whites with a pinch of salt. Fold the egg whites gently into the dough.
Divide the dough between the moulds.
Bake in a oven heated to 180 degrees C for 60-70 minutes. For a dry stick.
Cool and remove from molds.
If you want, pass jam jam. You can sprinkle with powdered sugar or pour chocolate topping or icing and additionally sprinkle with nuts and dried fruit.
Enjoy your meal!