Cake with delicacies



250 g vegetable butter

250 g flour

250 g sugar

5 eggs

1/2 tsp baking soda

250 g delicacies*

In a big bowl mix together (use a mixer) plant butter with sugar until it’s fluffy. Add yolks, one by one and mix until it’s bright and smooth. Add baking soda to flour, sift them and add to the buttery dough. Cut nuts, raisins and almonds* on quite big pieces and mix them with dough. In another bowl whip egg whites into a froth. Add froth into a dough very gentle, slowly and step by step and mix, but don’t use mixer. Fill form with graseproof paper and put the dough into it. Make a cut along in the middle of your cake with oiled knife. Bake it in 180 degrees for about 50 minutes. After this time check out if the cake is ready with a stick. If it’s necessary let it stay longer in the oven for a few minutes.

You can eat your cake after baking but it has the best taste when you wrap it in foil after baking and forget about it for 2 or 3 days :).

* I usually use hazel nuts, almonds, cashew nuts, raisins and dried apricot. You can use also candied fruits or orange zest. I don’t use it because these aren’t my favourite tastes.


Gingerbread domino



800 g flour

300 g icing sugar

100 g grounded nuts

10 g baking soda

200 g margarine

4 eggs

1/3 cup honey

2 tbs spice

3 tbs cocoa

Mix margarine, icing sugar and honey until it’s smooth. When the dough is homogeneous add eggs. In another bowl mix flour, grounded nuts, soda, spice and cocoa. Add dry ingredients to the dough (that one with eggs) slowly and mix slowly with mixer. Dogh is loose when it’s ready. Wrap it into the foil and put into the fridge for a night. Next day it will thick and you’ll be able to roll it out. Use a flour when youre roling it – the dough is very flexible and you can roll it very thin.
You can bake it next day – it doesn’t demand laying and waiting for baking. Bake it for 6-8 minutes in 200 C degrees.



Let’s start icing gingerbreads :)

Gingery domino was a great beginning of annual icing gingerbreads. It takes only preparing icing, colouring stuff and other 'gingery’ decorations and you can start working ;). I have to admit, that though colourful gingerbreads look very attractive, for me the most beautiful are those decorated only with white icing.






Christmas tree decorations

Those decorations came into being as a by-product of icing gingerbreads :). Delicate and lacy. Maybe even too delicate, because two of them died in confrontation with Tosia – our cat :).

This is very easy to make them. Icing should be a little thicker than that to icing gingerbreads. Draw a pattern on a graseproof paper (with black marker or something) and then turn it on the other side – the pattern should be from below because marker can colour the icing. Wring the icing on it and leave until it’s dry.

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Gingery candlesticks

Cut off stars or any shapes you want from gingery dough. It is important to cut different sizes. In smalles star cut off (using round form or small glass) a hole which will be 2-3 mm larger than tealight. Bake like in the recipe.

After baking decorate with icing, stick when it’s decorated by putting smaller star on the bigger one.


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