The recipe is baked in a rectangular shape measuring 20 × 27 cm or a round shape measuring 23 cm. This corresponds to about 10-12 generous pieces.
Ingredients (soft gingerbread):
3 eggs
2 cups powdered sugar
1 cup brown brown sugar
75 g butter
2 teaspoons vanilla sugar
3 tsp ground cinnamon
1 teaspoon ground cloves
1.5 teaspoons ground cardamom
1 teaspoon grated ginger
1 DL of milk
4 dl wheat flour
2 tsp baking powder
Ingredients (cream cheese frosting):
300 g of cream cheese
100 soft, room-temperature butter
2 dl icing sugar
2 teaspoons vanilla sugar
About 0.5 dl frozen and thawed lingonberries and fresh mint to decorate with.
Do this:
Set the oven to 175 degrees (upper and lower heat). Line your rectangular shape with baking paper (alternatively grease plenty of butter).
Beat eggs and powdered sugar really white and puffy with electric whisk. Add the brown sugar and gently mix it with the egg and caster sugar whisk with a lollipop.
Melt the butter in a pot. Stir in the spices and milk. Pour the milk mixture into the bowl and stir gently.
Add wheat flour and baking powder. Carefully turn to a smooth batter with licking pot. Pour the batter into the mold and bake in the bottom of the oven for 40-45 minutes or until it is simply soaked.
When the cake has been baked and cooled, it is time to make the frosting.
Whip cream cheese and butter creamy with elm sip. Aim down icing sugar and vanilla sugar and gently turn together to a thick and even frosting with licking pot. If you are too harsh here then you will get a loose frosting. So gently turn to a smooth frosting.
Cut out any bumps on the cake (ignore this step if you make the cake without frosting). Sprinkle the frosting on the cake. Decorate with mint and lingonberry.
If you make the cake without frosting, you store it in a bag or airtight jar at room temperature. Otherwise, store it covered with a lid or similar in the fridge.
TIP!
If you have ready gingerbread seasoning at home, replace the spices in the recipe with as much gingerbread as there are spices in the recipe.
Make the cake gluten-free by replacing the flour with gluten-free flour mix straight off.
Make the cake without eggs by replacing the eggs with chickpea shovels from a canned soaked chickpeas.
Make the cake milk-free by replacing butter with milk-free margarine, milk with soy, oat or coconut milk and cream cheese with oatly on the sandwich.
Use the two tips above to make the cake completely vegan.
