Soft gingerbread with coffee glaze is a cake that I will bake often here at home. You know when the whole family goes and tedges a bit and flip it is over. Of course, there is coffee in both the batter and the glaze. So coffee glaze, what a thing.
You know before that I am a real coffee nerd so no shit quality on the coffee here. Gingerbread works fine all year round, there are an incredible amount of childhood memories that pop up when I eat it. The scent that spreads throughout the house and teased with the neighbors. LOVE!
Recipe by Linn UtbultSaltsoms sugar.se
Soft gingerbread with coffee glaze
- 150 g browned butter
- 3 eggs
- 2 dl powdered sugar 180g
- 1 dl brown Farin 90g
- 4 dl wheat flour 240g
- 3 tablespoons cinnamon
- 2 teaspoons freshly supported cardamom
- 1 teaspoon ground carnation
- 2 teaspoons ground ginger
- 1 teaspoon bicarbonate
- 150 grams of Turkish youghurt sour cream electricity, similar to oily yogurt works fine with
- 1 dl lingonberry jam
- ½ dl cold Christmas coffee
- Room -warm butter and wheat flour to the mold.
- 2 dl icing sugar 90 g
- Approx. 3 teaspoons coldChristmas coffee
- Set the oven to 175 degrees hot air. Brush the mold with butter and brew with wheat flour.
- Whisk eggs with powdered sugar and brown sugar for about 3 - 5 minutes until you have an airy batter. Mix all dry ingredients well in a separate bowl, pour on the batter and also add butter and yogurt. Stir until you have a smooth batter, add the lingonberry and stir until well mixed. Pour the batter into the mold and bake for 25 - 30 minutes. Allow the cake to cool in Formenca 10 minutes before turning it upside down on a platter.
- Stir together icing sugar withChristmas coffee until you have a smooth glaze. Roll over the glaze when the cake has cooled. Garnish with oxalis or why not crushed coffee beans.