Cake Snickers

Christmas gingerbread-a mandatory attribute of Christmas. Prepare this delicacy is not difficult, even novice cooks. Christmas cakes according to this recipe are amazingly delicious and beautiful.

<a class= "article-link" href="https://academy.oetker.ru/range/baking/7/" target= "_blank"rel="nofollow" ><u>baking powder Dr. Oetker - < / u>< / a> 1 tsp

<a class= "article-link" href="https://academy.oetker.ru/range/decoration/26 /" target= "_blank" rel="nofollow" ><u>powdered Sugar with natural vanilla Dr. Oetker - < / u>< / a > 250 g

Butter-110 g

Flour-310 g

Starch-40 g

Eggs - 2 PCs.

Cinnamon-0.5 tsp

Ginger-0.5 tsp

Honey-90 g

Sugar-100 g

Protein - 1 PC .

Let's start with the fact that finely chop the cold butter (110 g). You can do it manually, or you can put the cube in a blender and grind. Next in the bowl of the mixer pour the flour (310 g) and starch (40 g, I used corn, but you can replace any).

You can not use it, and just take all 350 grams of flour. By the way, the worse the flour, the tastier will be the cake. Look for flour is not the highest, and the first or even second grade. The flour is covered, add the butter. And baking powder (1 tsp).

Then our spices-cinnamon and ground ginger (1/2 tsp). You can take nutmeg, ground cloves in any combination. If you don't want, add a teaspoon of cocoa will be too cool. There also break two eggs. And finally, pour the honey (90 g). If you have it thick, melt in the microwave to a liquid state. If you do not like honey (and you can take any sort), replace it with a thick syrup (agave, molasses, etc.). Add 100 grams of sugar.

Put the paddle attachment and knead the dough. If there is no planetary mixer, use hand spirals. Or you can knead with your hands, only quickly.

We're gonna make a big baby.

Spread the crumb on the work surface and knead the ball. It should take no more than a minute, with no additional flour is not necessary, the dough does not stick to your hands.

Divide it into two parts, make pancakes 1 cm thick (so the dough cools down faster than if it had a ball shape). Wrap in cling film and refrigerate for 40 minutes.

If you have a rolling pin with a changing height, put 4 mm. Then put the billet of dough between two sheets of parchment. This will help to work with the test cleanly and accurately. Roll out the dough with a rolling pin to the announced thickness.

Carefully cut out the workpiece die cut. Metal seems to me more comfortable, if only because they are sharper. Die cut can be any-in the form of figures animals, for example, but I have oval.

Bake our blanks in the oven, heated to 180 degrees (top and bottom) for 10 minutes. Here see, once browned the thinnest portion of the figure, the biscuits are ready. While the workpieces are cool, prepare the frosting. We'll make it with protein and powdered sugar.

Protein whisk gradually increasing the speed of the mixer to the maximum. Then you can not lower the speed. When there is a lush foam (not yet meringue), we pour the powdered sugar, necessarily through a sieve.

I recommend to first add 200 grams of powder, and then introduce even a little bit. You should seem at some point that you have a pretty thick paste. You can add dye.

Put in a bag. Apply it on the gingerbread stripes, patterns, or cover them completely. If you do not have time to prepare the glaze, you can buy ready-made from Dr. Oetker or use colored pencils to decorate. This way of decoration is very fun for children.

Ready!

<I > Bon appetit!</i>