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Old Polish Spiced Gingerbread with Plum Jam and Chocolate - photo 1
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Old Polish Spiced Gingerbread with Plum Jam and Chocolate

Cakes and Bakes Desserts Christmas Eve Dinner 120 min Medium 4 wyświetleń ~72.43 PLN - (0)
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Description

Old Polish Gingerbread is the quintessence of Polish Christmas. It is a unique, mature cake that owes its extraordinary taste and aroma to a long aging process lasting from 3 to even 6 weeks. Our version is a tribute to tradition, enriched with the deep flavor of sugar-free plum preserves and a velvety dark chocolate glaze. The cake, once baked, is intensely spiced, moist, and dense, and with each passing day, it improves as the flavors meld. It pairs perfectly with a cup of hot tea, coffee, or mulled wine. Served on the festive table, it is not only a delicious dessert but also a beautiful, edible decoration that fills the entire home with its aroma, creating a unique atmosphere.

Składniki (14)

Servings:
12
  • Mąka pszenna tortowa typ 450 1000 g
  • Natural multifloral honey 500 g
  • Masło 82% 250 g
  • Muscovado brown sugar 200 g
  • Egg 4 szt.
  • Milk 3.2% 125 ml
  • Baking soda 15 g
  • Plum preserves 500 g
  • Dark chocolate 70% 200 g
  • 30% heavy cream 200 ml
  • 🌿 Przyprawy
  • Gingerbread spice 40 łyżeczek
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Dark rum 2 łyżki
💰 Szacowany koszt dania: ~72.43 PLN (6.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough (for resting)

1

In a large pot with a thick bottom, place the butter, honey, and brown sugar. Heat on low power, constantly stirring with a wooden spoon, until all the ingredients dissolve and combine into a uniform, smooth mixture. Be careful not to let the mixture boil! The goal is just to warm it up and dissolve the ingredients. Remove the pot from the heat and set aside to cool completely. This is a very important step – the mixture must be cold (at room temperature) before you add the eggs, otherwise they will curdle.

Ingredients: Masło 82%, Natural multifloral honey, Muscovado brown sugar
It is best to use a pot with a capacity of at least 4-5 liters, as you will later mix the entire batter in it. Mixing prevents the sugar and honey from burning to the bottom. The cooling process may take 1-2 hours.
2

In a separate, large bowl, combine the dry ingredients. Add the flour, preferably sifted, then add the gingerbread spice and a pinch of salt. Mix everything thoroughly with a large spoon or whisk to evenly distribute the spices in the flour.

Ingredients: Mąka pszenna tortowa typ 450, Gingerbread spice, Salt
Sifting the flour is not mandatory, but it will make the dough fluffier and easier to combine with the wet ingredients. Use a really large bowl to avoid a mess while mixing.
3

When the honey mixture is completely cool, beat in the eggs, one at a time, stirring vigorously with a whisk or mixer on low speed until fully combined. In a small glass or bowl, mix the milk with baking soda – the mixture will start to foam. Immediately pour the foamed milk with baking soda into the honey-egg mixture and quickly mix.

Ingredients: Egg, Milk 3.2%, Baking soda
Adding the eggs one at a time ensures they blend more easily with the mixture. Make sure the milk is at room temperature. Don't worry if the mixture slightly 'curdles' after adding the milk with baking soda - everything will smooth out after adding the flour.
4

Now combine the wet ingredients with the dry ones. Gradually, in batches (e.g., in 3-4 rounds), add the flour and spice mixture to the pot with the honey mixture. After each portion of flour, stir everything with a large, sturdy wooden spoon. At first, the dough will be runny, but it will thicken with each portion of flour. Once you have added all the flour, the dough will be very thick and sticky. This is normal.

You can use a mixer with dough hooks, but do it on the lowest speed. Mixing by hand with a wooden spoon is a traditional and effective method. Don't be discouraged by the stickiness of the dough – its consistency will change after resting.

Resting the dough

5

Transfer the prepared dough to a container where it will rest. This can be a ceramic pot, a large glass jar, or a stainless steel container. Cover the container with a cloth or cheesecloth and secure it with a rubber band or string. Set it aside in a cool place (e.g., in the basement, pantry, or refrigerator) for at least 3 weeks, preferably 5-6 weeks. During this time, the dough will mature, gaining depth of flavor and aroma.

Do not use plastic containers. The ideal temperature for resting is 4-8°C. Once a week, you can check the dough and stir it with a wooden spoon, but this is not necessary. Over time, the dough will become firmer and darker.

Baking the gingerbread layers

6

After the resting period, about 2-3 days before serving, bake the layers. Preheat the oven to 170°C (fan) or 180°C (top-bottom). Take the dough out of the cool place (it will be hard, let it soften slightly at room temperature for about an hour). Divide the dough into 3 equal parts. Roll each part on parchment paper into a flat layer about 0.5 cm thick, fitting it to a mold measuring about 25x35 cm. Bake each layer separately for 15-20 minutes. The layers will be hard after baking.

Ingredients: Mąka pszenna tortowa typ 450
Prepare 3 sheets of baking paper. The dough is sticky, so lightly dust it with flour while rolling. The easiest way is to trace the shape of the pan on the paper and roll the dough within that outline. Don't worry about the hardness of the layers - they will soften after being filled with the jam.

Layering the gingerbread

7

Once the layers have completely cooled, spread them with the jam. Place the first layer on a large board or tray. Evenly spread half of the plum jam (250g) on it. Cover with the second layer, pressing down gently. Spread the remaining jam on it. Cover with the third and final layer. Wrap the whole thing tightly in baking paper, then in aluminum foil. Weigh down the gingerbread with something heavy (e.g., a few books) and set it in a cool place for 2-3 days to allow the layers to soften and absorb the flavor of the jam.

Ingredients: Plum preserves, Dark rum
If the preserves are very thick, you can gently warm them in a small pot to make them easier to spread. Additionally, to enhance the flavor, you can add optional dark rum to the preserves. Even distribution is key for the layers to bond well.

Preparation of the glaze and decoration

8

In a small saucepan, heat the heavy cream until it is very hot, but do not bring it to a boil. Break the chocolate into small pieces and place it in a bowl. Pour the hot cream over it and let it sit for 2-3 minutes without stirring. After that time, gently mix everything with a whisk until a smooth, shiny glaze (ganache) forms.

Ingredients: Dark chocolate 70%, 30% heavy cream
Use a heatproof bowl. Do not stir immediately after pouring the chocolate - let the heat of the cream melt it. Stirring should be gentle, from the center outwards, to avoid incorporating too much air into the glaze.
9

Unwrap the softened gingerbread and place it on a cooling rack, with parchment paper underneath (this will help avoid a mess). Pour the prepared, slightly cooled chocolate glaze over the cake, spreading it evenly over the top and sides with a spatula. Before the glaze completely sets, decorate the top with chopped walnuts. Set the gingerbread aside in a cool place for a few hours to allow the glaze to firm up.

Ingredients: Walnuts
The glaze should still be liquid, but not hot, so it nicely coats the cake. The nuts can be toasted in a dry pan beforehand for better aroma. The gingerbread is ready to be cut when the glaze is hard.

Fun Fact

💡

The tradition of aging gingerbread dates back to the Middle Ages. In the past, the dough was prepared after the birth of a daughter and baked only for her wedding. The long aging not only developed the flavor but, thanks to honey and spices, served as a natural preservative.

Best for

Boże Narodzenie Wigilia Spotkania rodzinne w okresie zimowym Prezent świąteczny

Tips

🍽️ Serving

Gingerbread is best cut with a long, sharp knife dipped briefly in boiling water and dried - this way the icing won't crack. Serve at room temperature, in thin slices. It tastes great on its own, but can be served with a dollop of whipped cream or a glass of cold milk.

🥡 Storage

Store the finished gingerbread in a cool place, wrapped in baking paper and aluminum foil or in an airtight container. It stays fresh for up to 2-3 weeks. With each passing day, it becomes tastier and more moist.

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