Необычность его в том, что марципан не заворачивается в тесто, а трется и вмешивается в тестовую массу, а в начинку идут не сухофрукты, а вишня из компота. Долго лежать такой штоллен не будет (но недели 2 в холодильнике пролежит), да и не получится ему лежать — вы все съедите!
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Читать далееИнгредиенты для приготовления выпечки:
Способ приготовления:
Для приготовления теста нужно добавить в муку соду, измельченный имбирь, порошок корицы и перемешать. Далее добавить кусочки сливочного масла и продолжать перемешивать до появления крошек, после чего высыпать коричневый сахар. В тесто необходимо добавить яйца и сироп, приготовленный из воды, сахара и лимона. Вымесить тесто, разделить на две части и плоско раскатать. Поместить в холодильник на несколько часов.
После того, как тесто охладится, раскатать его толщиной примерно в 5 мм и вырезать детали для домика. Вырезанные детали домика выложить на противень и охладить, после этого нужно печь в духовке около 18 минут.
Для приготовления глазури нужно просеять сахарную пудру, добавить в нее белки и лимонный сок. Тщательно все перемешать миксером. Готовые детали соединить, смазать глазурью.
Ingredients
Method
1. Mix flour, bicarbonate and spices together
2. Add cold diced butter and continue mixing until crumb stage is reached
3. Add sugar and briefly combine
4. Then add eggs and syrup and mix until dough is formed
5. Divide into 2 blocks, knead together by hand and flatten
6. Wrap and chill for a few hours before rolling to approx. 5mm thickness for the house parts and approx. 3mm for smaller decorative parts
7. Cut gingerbread house shapes using template
8. Place on baking trays and chill again before baking
9. For windows, crush boiled sweets into the spaces you have cut
Ingredients
Method
1. Sieve icing sugar and combine with egg white and lemon juice by hand first before placing into mixer
2. Paddle together on low speed for about 2min, then scrape sides and paddle well
3. Continue mixing on low speed for approx. another 5min, until a creamy hard peak consistency is reached.
4. For piping, decoration works loosen icing with some water
5. To assemble gingerbread house use hard peak icing
This Sparkling Cranberry White Chocolate Cake recipe is no doubt a new favorite – especially for Christmas! The cake is incredibly moist and flavorful and the cranberries add the prefect burst of fruity flavor.
Kind of like this cake. 🙂
The cake itself is a little modification of my vanilla cupcakes, doubled. Dang is it good. It is so moist and the flavor is to die for. I love that it’s one bowl and everything just gets mixed together. One note about the mixing – you don’t want to over mix the batter. Once everything is combined, you only want to mix until it’s smooth. No longer.
The cranberries get stirred in after the mixing. This was my first time ever baking, or even tasting, fresh cranberries. I didn’t realize they were so tart! But baked into the lightly dense cake, they are sweeter and delicious! I love the pop of fruit in the cake.
The icing is full of white chocolate. It’s made basically by making white chocolate ganache, then adding butter and powdered sugar. Delicious.
And I was totally in love with the sparkling cranberries. They are just so festive! Because of them though, the cake takes a little planning. The cranberries sit in a simple syrup overnight so they get nice and sticky. Then they’re covered in sugar. I waited until the cake was all made and iced before moving onto the cranberries and that was silly of me. It was whole other day before I could finish off the cake with the cranberries and dig in.
It was worth the wait though.
I used some of the remaining sugar that had clumped together on top of the cake. It felt so snowy and wintery.
Growing up, my younger brother and I always wished for a white Christmas. I don’t think we’ve ever had one, but this cake would definitely make up for it. 🙂
This Sparkling Cranberry White Chocolate Cake was a hit with everyone! I’m so glad too, because I needed help eating it. I knew if I didn’t get it out of the house soon enough, I’d devour the whole thing. Yummy!
