Sticky scrapbook flavored with lots of gingerbread spice, smooth chocolate glaze and even more gingerbread. Should it be called gingerbread jam it should really taste gingerbread. At least if you ask me. The chocolate glaze is absolutely not a must. I had it on most because it is nice and to be able to attach the gingerbread. Of course, you can exclude it if you want to keep the scrapbook simple.
The recipe is baked in a circular shape with a diameter of 20 cm, giving 6-8 generous pieces. If you want to bake it in a 23 cm diameter spring mold, simply multiply all ingredients by 1.5.
Ingredients (draft cake):
150 g butter
2.25 dl powdered sugar
1.5 dl brown brown sugar sprinkle
2 teaspoons vanilla sugar
2.25 dl wheat flour
0.75 dl of cocoa
1 krm salt
3 tsp ground cinnamon
1 teaspoon ground cloves
1.5 teaspoons ground cardamom
1.5 tsp ground ginger
Ingredients (chocolate glaze):
100 g of dark chocolate
1 cup whipped cream
gingerbread and icing sugar for decoration
Set the oven to 175 degrees (upper and lower heat).
Melt the butter to the draft cake in a saucepan. Let cool.
Mix all the ingredients for the draft cake in a bowl, including the butter. Just mix just until everything blends into a smooth batter.
Line your shape with baking sheet paper and pour the batter into it.
Bake the scraper cake in the middle of the oven for about 20-25 minutes.
Allow the cookie to cool completely in the refrigerator before decorating.
In the meantime, you can make the chocolate glaze.
Chop the dark chocolate and place it in a heat-resistant bowl.
Pour the whipping cream into a saucepan and just heat until just about to begin to cook.
Pour the hot cream over the chocolate and stir to a smooth and shiny batter.
Allow the chocolate frosting to cool a bit before decorating your scrapbook with it.
Attach the gingerbread to the scrapbook, powder with icing sugar and serve directly or store the scrapbook in the refrigerator.