Gingerbread Marlenka
Last Updated on
ingredients
6 pcs egg 200 g sugar 160 g honey 200 g butter 10 g baking soda 360 g plain flour 800 g sour cream 2 tbsp powdered sugar 1 tbsp vanilla extract (1 packet vanilla sugar) 20 g cream-fix
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A delicious and beautifully tall honey cut.
1.
Plates. Add the baking soda and cook, stirring constantly, for 1 – 2 minutes to create a fragrant brown caramel. Remove from heat, add oil and cool to room temperature
2.
Beat the egg whites with the sugar and a pinch of salt until thick and frothy (5-7 minutes, on high speed). Add the egg yolks and continue beating on low speed with a mixer until smooth.
3.
Add some of the caramelized mixture to the beaten eggs and mix well (can use a mixer or by hand) Then add the flour and beat until smooth.
4.
Bake 4 sheets for 7 minutes at 160 ° C, top-bottom mode. Size of the sheets 25 x 35 cm.
5.
Cream. The cream should be homogeneous and should not contain lumps.
6.
Folding.
Trim the sides of the slices, place them in a food processor and pulse.
8.
Divide the cream into 9 parts, one of which will be used to work the edges of the gingerbread. Divide the remaining eight between the 8 baked slices.
9.
Sprinkle the edges of the gingerbread with the chopped slices and leave at room temperature for 2 hours, then place the gingerbread in the fridge for 2-3 hours.
