Gingerbread cake – extra soft!
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ingredients
400 g plain flour 300 g powdered sugar 500 ml milk 150 ml oil 2 tbsp cocoa 1 pk egg 1 pk baking powder 1 pk baking powder for gingerbread 1 pk vanilla sugar currant jam
Field
Cera cooking chocolate
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Scented, quick and super easy cake!
1.
Place the flour and sugar in a bowl, stir and add the milk
2.
Mix the milk and add the oil.
3.
Stir everything together and add the cocoa and egg.
4.
Stir again and finally add the baking powder, baking soda and vanilla sugar.
5.
Mix all the ingredients with the mixer.
6.
Grease the baking tray with Palmarin or oil and dust with flour.
7.
Pour the dough onto the baking sheet and bake for approximately 30 minutes at 175 degrees. Towards the end of baking, progressively reduce the degrees so that the cake is cooked through inside and does not burn.
8.
When the cake is baked, brush it with jam and let it cool.
9.
While the cake is cooling we melt the chocolate in a water bath. Add a piece of the Cera and stir. Add the Cera according to the thickness of the chocolate.
10.
Pour the chocolate over the cooled cake and let it set.
