Gingerbread

Put the sugar in a saucepan and caramelize, then pour over it 500 ml of cold water and boil until the caramel melts.

Allow to cool, then add cinnamon, honey, baking powder quenched with vinegar and flour. Mix well so as not to remain lumpy. Pour the composition into a tray lined with baking paper and bake on the fire according to approx. 40 minutes.

Allow to cool, during which time the icing is prepared, mixing all the ingredients well. Portion the cake and glaze.



Why do you need the HeatSoft Breville hand mixer in your kitchen? & # x2665

  • The button HeatSoftâ & # x20AC; & # x2122; allows the butter to soften during mixing. The technology HeatSoftâ & # x20AC; & # x2122; bring the cold ingredients to room temperature by gentle heating during mixing. We no longer have to prepare the ingredients in time, to take them out of the fridge before preparing the cake or cream. Most pastry recipes require the ingredients to be at room temperature for best results.
  • It is an ideal mixer for creams and cakes, butter-based cookies. A
  • It has 7 gears, so it is suitable for any kind of composition.
  • The accessories chapter includes: mixing paddles, kneading hooks and awning.
  • It has a very practical and compact storage box, which fits the accessories, the cable and the mixer, closes tightly and takes up very little space!

More details can be found HERE and you can use the discount code TEO10 for an extra 10% discount!

Gingerbread - Top Ingredients

  • 250g butter 82% fat
  • 200g brown sugar
  • 60g honey
  • 200ml hot water
  • 120ml whipped milk
  • 2 eggs husband
  • 260g flour
  • 1 sachet of baking powder
  • 1 tablespoon cinnamon
  • vanilla to taste

Blueberry and vanilla cake - Cream ingredients

Preheat the oven to 180 ° C and grease with butter and flour or non-stick spray 2 trays of 20cm diameter.

Foam the butter and brown sugar using the function HeatSoftâ & # x20AC; & # x2122; of the mixer. We continue to mix until the butter is a fine foam, in which the sugar granules are no longer felt. Add eggs, stirring until incorporated into the composition. Put water, honey, whipped milk, mix. If you think the dough has been cut, don't worry, it's from the liquids added over the butter. It will fully recover after we put the flour.

Then add the sifted flour together with the baking powder and cinnamon. We must obtain a creamy, homogeneous composition.

Divide the composition evenly between the 2 prepared trays. Level with a spatula. Put the trays in the oven for 25-30 minutes or until the toothpick test passes. Let the countertops cool in the pan for 10 minutes. We then move them on a grill to cool completely.

Put mascarpone and cream in a bowl and mix them using the function HeatSoftâ & # x20AC; & # x2122; of the mixer. Stir until we have a homogeneous cream. Let the cream cool until the countertop cools.

We wallpaper the shape in which we baked the top with food foil. We put the first countertop. Add ¾ of the cream, level very well. Add the second slice of the top, press to make sure it sticks well to the cream. Refrigerate for at least 2 hours before removing the cake from the pan to decorate it. For decoration we use cream set aside and hazelnuts / walnuts or gingerbread men.


Low-carb, sugar-free, gluten-free gingerbread

Gingerbread is invariably associated with Christmas. Although I was never a fan, still for the sake of the holiday, I always prepared it with the children. This year I decided to make a choice healthy, sugar-free, gluten-free And with minimum carbohydrate content. I studied several recipes on the net and improvised my version. I didn't put any growth agent, and the gingerbread came out tender, crunchy and fragrant, I really liked it. I used a spice mix that contains cinnamon, cloves, ginger and nutmeg. If you don't have one, I recommend using at least cinnamon to have a Christmas flavor. It becomes even better in taste after 1-2 days.

For about 40 pieces

  • 150 g butter
  • 50 g cream cheese
  • 1 or
  • 60 g Green Sugar
  • 2 teaspoons grated lemon peel
  • vanilla
  • 2 teaspoons gingerbread mix (or just cinnamon)
  • 200 g of almond flour
  • 80 g coconut flour

In a bowl, beat the butter at room temperature, the cream cheese, the egg, the sweetener and the flavors with the mixer. Add almond and coconut flour, forming a dough like plasticine, not very sticky, but quite crumbly. If necessary, add a little coconut flour. Leave to cool for about half an hour.

Preheat the oven to about 170 degrees C.

Spread the dough between 2 baking sheets and cut into the desired shapes.

The gingerbread is taken with a thin knife and transferred to a tray on another baking paper.

Bake for about 10-12 minutes, until the edges are slightly browned. Be careful not to burn yourself. Remove from the pan with a knife and transfer to a grill to cool. The gingerbread is kept in tin boxes with lids.

TOTAL: 555 grams, 2720.6 calories, 65.5 protein, 277.7 fat, 35.4 carbohydrates, 46 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


7. Gluten-free gingerbread

  • 250 g of honey
  • 200 g of rice flour
  • 50 g of chestnut flour
  • 60 g of sugar
  • a teaspoon of baking soda
  • a sachet of gluten-free baking powder
  • two teaspoons of mixture 4 seasonings for gingerbread
  • two eggs
  • 80 ml of milk

Mix flour, baking soda, baking powder, spices, sugar and a pinch of salt. Heat the honey over low heat and then pour it over the flour mixture.

Incorporate the eggs, one at a time, and the warm milk. Pour the gingerbread into a cake tin and bake for about an hour in the preheated oven at 160 degrees.


Low-carb, sugar-free, gluten-free gingerbread

Gingerbread is invariably associated with Christmas. Although I was never a fan, still for the sake of the holiday, I always prepared it with the children. This year I decided to make a choice healthy, sugar-free, gluten-free And with minimum carbohydrate content. I studied several recipes on the net and improvised my version. I didn't put any growth agent, and the gingerbread came out tender, crunchy and fragrant, I really liked it. I used a spice mix that contains cinnamon, cloves, ginger and nutmeg. If you don't have one, I recommend using at least cinnamon to have a Christmas flavor. It becomes even better in taste after 1-2 days.

For about 40 pieces

  • 150 g butter
  • 50 g cream cheese
  • 1 or
  • 60 g Green Sugar
  • 2 teaspoons grated lemon peel
  • vanilla
  • 2 teaspoons gingerbread mix (or just cinnamon)
  • 200 g of almond flour
  • 80 g coconut flour

In a bowl, beat the butter at room temperature, the cream cheese, the egg, the sweetener and the flavors with the mixer. Add almond and coconut flour, forming a dough like plasticine, not very sticky, but quite crumbly. If necessary, add a little coconut flour. Leave to cool for about half an hour.

Preheat the oven to about 170 degrees C.

Spread the dough between 2 baking sheets and cut into the desired shapes.

The gingerbread is taken with a thin knife and transferred to a tray on another baking paper.

Bake for about 10-12 minutes, until the edges are slightly browned. Be careful not to burn yourself. Remove from the pan with a knife and transfer to a grill to cool. The gingerbread is kept in tin boxes with lids.

TOTAL: 555 grams, 2720.6 calories, 65.5 protein, 277.7 fat, 35.4 carbohydrates, 46 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Gingerbread cake

Cake Gingerbread is the perfect cake for the fall-winter season! We have not only gingerbread flavor, but also texture and consistency! If you love chocolate gingerbread, you will surely love the recipe for Gingerbread Cake!

Gingerbread cake it is inspired by the autumn fairs, the harvest days and, of course, the Christmas fairs. From the middle of September, when the hustle and bustle of winter began, I went with my grandparents to special fairs, where local producers brought seasonal vegetables and fruits. Almost everything a housewife needed to fill the pantry with zacusca, pickles and preserves! Grandma Sia's eyes shone at the sight of the bright vegetables, we, the children, our eyes shone at the gingerbread stands of any kind and baked in any shape! So I gathered all the memories (and those of the godparents who brought us from Germany Nurnberg gingerbread, with chocolate icing) and I made the recipe for Gingerbread Cake with chocolate cream!

Gingerbread - everything you need to know about the recipe

  • As I told you, the top is not only inspired by gingerbread, but has the texture and consistency of gingerbread. It is a firmer and extremely fragrant top! But if you want a syrupy cake, it is very easy to prepare a burnt sugar syrup and rum, which you can use to syrup the top. In a saucepan put 150g sugar, leave on low heat, stirring often, until the sugar is melted and has a golden brown color. Put 200ml of water and 50ml of rum and let it boil until you have a syrup and the sugar is completely melted.
  • For Gingerbread cake you can bake a single countertop, which you can then cut into 2 slices or you can bake 2 individual countertops, as I did. I recommend baking 2 individual countertops, because they will grow nicer and the cake will be taller.

  • I used 2 shapes with a diameter of 20cm, but you can use a shape of 20-23 cm.
  • You can use honey or molasses. Even if honey loses its nutritional properties when heated, we use it in this recipe (as in all gingerbread recipes) for flavor and consistency. The darker the honey or molasses, the more intense the gingerbread will be.
  • Cream for Gingerbread cake it's very simple and fast: mascarpone and chocolate cream with hazelnuts! Nothing easier! If you want to give it an extra flavor, you can add a few tablespoons of vanilla powdered sugar and a little cinnamon.
  • Assemble the cake in the tray in which I baked it, simply cover it with cling film and place the tops and cream. Thus the cake will have uniform and beautiful layers.

In preparing the recipe for Gingerbread cake I used my new friend in the kitchen the HeatSoft Breville hand mixer.Since it entered Teo’S Kitchen it has been used almost daily and I am just as excited about it as when I first used it! It did an excellent job in all the recipes in which it was used! Don't forget to try the recipe Blueberry and vanilla cake!


Gingerbread cake

Cake Gingerbread is the perfect cake for the fall-winter season! We have not only gingerbread flavor, but also texture and consistency! If you love chocolate gingerbread, you will surely love the recipe for Gingerbread!

Gingerbread cake it is inspired by the autumn fairs, the harvest days and, of course, the Christmas fairs. From the middle of September, when the hustle and bustle of winter began, I went with my grandparents to special fairs, where local producers brought seasonal vegetables and fruits. Almost everything a housewife needed to fill the pantry with zacusca, pickles and preserves! Grandma Sia's eyes shone at the sight of the bright vegetables, we, the children, our eyes shone at the stands with gingerbread of any kind and baked in any shape! So I gathered all the memories (and those of the godparents who brought us from Germany Nurnberg gingerbread, with chocolate icing) and I made the recipe for Gingerbread Cake with chocolate cream!

Gingerbread - everything you need to know about the recipe

  • As I told you, the top is not only inspired by gingerbread, but has the texture and consistency of gingerbread. It is a firmer and extremely fragrant top! But if you want a syrupy cake, it is very easy to prepare a burnt sugar syrup and rum, which you can use to syrup the top. In a saucepan put 150g of sugar, leave on low heat, stirring often, until the sugar is melted and has a golden brown color. Put 200ml of water and 50ml of rum and let it boil until you have a syrup and the sugar is completely melted.
  • For Gingerbread cake you can bake a single countertop, which you can then cut into 2 slices or you can bake 2 individual countertops, as I did. I recommend baking 2 individual countertops, because they will grow nicer and the cake will be taller.

  • I used 2 shapes with a diameter of 20cm, but you can use a shape of 20-23 cm.
  • You can use honey or molasses. Even if honey loses its nutritional properties when heated, we use it in this recipe (as in all gingerbread recipes) for flavor and consistency. The darker the honey or molasses, the more intense the gingerbread will be.
  • Cream for Gingerbread cake it's very simple and fast: mascarpone and chocolate cream with hazelnuts! Nothing easier! If you want to give it an extra flavor, you can add a few tablespoons of vanilla powdered sugar and a little cinnamon.
  • Assemble the cake in the tray in which I baked it, simply cover it with cling film and place the tops and cream. Thus the cake will have uniform and beautiful layers.

In preparing the recipe for Gingerbread cake I used my new friend in the kitchen the HeatSoft Breville hand mixer.Since it entered Teo’S Kitchen it has been used almost daily and I am just as excited about it as when I first used it! It did an excellent job in all the recipes in which it was used! Don't forget to try the recipe Blueberry and vanilla cake!


Why do you need the HeatSoft Breville hand mixer in your kitchen? & # x2665

  • The button HeatSoftâ & # x20AC; & # x2122; allows the butter to soften during mixing. The technology HeatSoftâ & # x20AC; & # x2122; bring the cold ingredients to room temperature by gentle heating during mixing. We no longer have to prepare the ingredients in time, take them out of the fridge before preparing the cake or cream. Most pastry recipes require the ingredients to be at room temperature for best results.
  • It is an ideal mixer for creams and cakes, butter-based cookies. A
  • It has 7 gears, so it is suitable for any kind of composition.
  • The accessories chapter includes: mixing paddles, kneading hooks and awning.
  • It has a very practical and compact storage box, which fits the accessories, the cable and the mixer, closes tightly and takes up very little space!

More details can be found HERE and you can use the discount code TEO10 for an extra 10% discount!

Gingerbread - Top Ingredients

  • 250g butter 82% fat
  • 200g brown sugar
  • 60g honey
  • 200ml hot water
  • 120ml whipped milk
  • 2 eggs husband
  • 260g flour
  • 1 sachet of baking powder
  • 1 tablespoon cinnamon
  • vanilla to taste

Blueberry and vanilla cake - Cream ingredients

Preheat the oven to 180 ° C and grease with butter and flour or non-stick spray 2 trays of 20cm diameter.

Foam the butter and brown sugar using the function HeatSoftâ & # x20AC; & # x2122; of the mixer. We continue to mix until the butter is a fine foam, in which the sugar granules are no longer felt. Add eggs, stirring until incorporated into the composition. Put water, honey, whipped milk, mix. If you think the dough has been cut, don't worry, it's from the liquids added over the butter. It will fully recover after we put the flour.

Then add the sifted flour together with the baking powder and cinnamon. We must obtain a creamy, homogeneous composition.

Divide the composition evenly between the 2 prepared trays. Level with a spatula. Put the trays in the oven for 25-30 minutes or until the toothpick test passes. Let the countertops cool in the pan for 10 minutes. We then move them on a grill to cool completely.

Put mascarpone and cream in a bowl and mix them using the function HeatSoftâ & # x20AC; & # x2122; of the mixer. Stir until we have a homogeneous cream. Let the cream cool until the countertop cools.

We wallpaper the shape in which I baked the top with food foil. We put the first countertop. Add ¾ of the cream, level very well. Add the second slice of the top, press to make sure it sticks well to the cream. Refrigerate for at least 2 hours before removing the cake from the pan to decorate it. For decoration we use cream set aside and hazelnuts / walnuts or gingerbread men.


Gingerbread

Gingerbread & # 8211 Christmas cake! I know Christmas is over and there's no one left to do it gingerbread but I still want to post the recipe for next Christmas. I'm extremely sorry that I didn't get to do it before Christmas, but this year I cooked for the last hundred meters, and that's because we only returned from Germany 4 days before the holidays.

I've always been asked if I don't know a recipe for gingerbread cookies which do not harden after cooling. Well, I invite you to make these extremely fluffy gingerbread cookies even after they cool, it's a German recipe, absolutely wonderful.

I recommend you try the fluffy gingerbread recipe, it is so good that you will definitely fall in love with it. I don't miss it on the Christmas table, next to a sweet bread (fluffy, of course).


Gingerbread

Gingerbread & # 8211 Christmas cake! I know Christmas is over and there's no one left to do it gingerbread but I still want to post the recipe for next Christmas. I'm extremely sorry that I didn't get to do it before Christmas, but this year I cooked for the last hundred meters, and that's because we only returned from Germany 4 days before the holidays.

I've always been asked if I don't know a recipe for gingerbread cookies which do not harden after cooling. Well, I invite you to make these extremely fluffy gingerbread cookies even after they cool, it's a German recipe, absolutely wonderful.

I recommend you try the fluffy gingerbread recipe, it is so good that you will definitely fall in love with it. I don't miss it on the Christmas table, next to a sweet bread (fluffy, of course).