Gingerbread cake with chocolate icing

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A three-layer cake on a base of gingerbread cake with a "bright" "bouquet" gingerbread spices, delicate quince jelly and aromatic marzipan. All this splendor is covered with chocolate icing, and decorated in the new year... These brownies will worthily take its place on the holiday table!

Ingredients for Gingerbread cake with chocolate icing

Step by step instruction of cooking Gingerbread cake with chocolate icing

Шаг 1

The mass is homogeneous, soft, viscous, dense. Put (compacted) marzipan in a container with lid,
stored in the refrigerator for a long time. In a few days the mass will be denser with powdered sugar easily rolled into a thin layer (you can use for decorations). And also painted in any color, using
food colorings. We have a budget (natural!)Martz ivanovoy mass ( with 50%! content of almonds).

Шаг 2

Products for the gingerbread cake:

Шаг 3

In a small saucepan place the honey, sugar and butter.
Heat the mixture over low heat, stirring constantly, until the sugar dissolves (boiling is not desirable).

Шаг 4

To the hot mixture, add chocolate, stir until chocolate rastoplenny.

Шаг 5

Allow the mixture to cool to lukewarm. Chocolate and honey weight stir in the egg. Separately mix flour mixture:flour+leaven fir+gingerbread spices.
Knead the dough from flour and honey mixture, the dough will be thick-viscous.

Шаг 6

Baking dish d=25 cm, brush with oil, put the dough, ressonate the dough with a spatula.
Gingerbread bake the cake at 160 t C (! not more, otherwise the cake will burn (honey-chocolate)) 15 to 18 minutes.
Baked the cake Studite on the grill, place in a package.

Шаг 7

Quince jelly :

Шаг 8

Quince wash, cut arbitrarily into a small saucepan (take away those seed box), pour the fruit juice (water)with a pinch of citric acid. Cook the quinces under a cover on slow heat until tender, 20-25 minutes.

Шаг 9

Ive finished grind in a blender, RUB through a sieve. Weigh the puree, add sugar (20% by weight, and fruit, in my case 400 g puree+80 g of sugar). Soak the gelatine in 100 ml water. The swollen gelatin dissolve in the micro (60%=1 minute), mix the gelatin with quince
puree.

Шаг 10

Pour the jelly mixture into the same shape, which is baked in a gingerbread crust.

Шаг 11

Walnut layer :

Шаг 12

Nuts (pecans or walnuts) chop into medium crumbs. Mix chopped nuts with marzipan (if necessary, add any liquid-the rum, juice, water)in a dense kom (principle of kneading dough), wrap in foil, put in the refrigerator for a couple of hours.
Preferably all "layers" to prepare the day before assembling the cake (everything should be well chilled).

Шаг 13

On a cutting Board, place gingerbread cake, then put quince jelly. On another cutting Board, sprinkle a layer of powdered sugar. The dust lay the chilled marzipan-hazelnut mass, flatten with a rolling pin (through the film)Plast d=25 cm, Put marzipan "sheet"on top of the jelly. All this three-layer structure portion cut by any means, corners, squares, etc... I have used culinary notches (usually their salads are harvested)...

Шаг 14

Decorating cakes :
Melt the chocolate glaze (as indicated on the package). Billet-cakes, place on the grill (under the grate lay the tape), apply the hot glaze on top and sides of cake (icing hardens quickly-decorate "strongly "). Then melt the white frosting and decorate cakes according to your wishes.
In anticipation of the Christmas holidays, of course, "drawn" Christmas trees!
And bright "balls"- sprinkles (gold balls)!

Шаг 15

Enjoy your tea!

Шаг 16

Happy holidays!