Gingerbread (Bradepande Cake)

Name: Gingerbread (Bradepande Cake)
Yield: 1
Ingredients: 1 tbsp Baking soda; 1 tbsp Coarsely crushed fennike or aniseed (may be omitted); 1 tbsp Cinnamon; 1 tsp Ground Mace; 1 tsp Ground cloves; 1.5 dl Fixed Danish honey; 100 g Melted chocolate; 150 g Soft butter; 200 g Raw cane sugar; 250 g Wheat flour; 3 Eggs (weight class 3)

Cakes in form

Cook time: 0 min.
Servings: 1

Ingredients for Gingerbread (Bradepande Cake)

1	tbsp	Baking soda
1	tbsp	Coarsely crushed fennike or aniseed (may be omitted)
1	tbsp	Cinnamon
1	tsp	Ground Mace
1	tsp	Ground cloves
1.5	dl	Fixed Danish honey
100	g	Melted chocolate
150	g	Soft butter
200	g	Raw cane sugar
250	g	Wheat flour
3		Eggs (weight class 3)

Instructions for Gingerbread (Bradepande Cake)

To prepare the Gingerbread (Bradepande Cake) recipe, please follow these instructions:

Beat the butter and the sugar foamy, melting, afsval and stir the honey in the batter and whisk in eggs one at a time. Mix the flour, baking powder and spices and toss in the dough, which is filled with melblandingen in a well-oiled, easy raspet oblong, square or round shape (1 ½ liters) and bake at 175 degrees for about 1 hour, until it is fixed in the middle. Take the cake out and let it cool before decorating.

Gingerbread (Bradepande Cake)

Ingredients for Gingerbread (Bradepande Cake)

Instructions for Gingerbread (Bradepande Cake)

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