Staropolski gingerbread
I kind of missed posting the recipe for staropolski gingerbread. There are literally a few weeks left until Christmas and the pastry for this particular gingerbread needs to rest for at least two weeks. So it’s a bit late to prepare this cake. Anyway, I leave you the recipe for staropolski Polish gingerbread, maybe it will be useful another time.
Staropolski gingerbread is a cake that matures for a long time. The longer the gingerbread pastry is aged in a cool place, the more aromatic and intense the flavour of the baked gingerbread. The minimum time you should leave the pastry to rest is 2 weeks, but ideally it should be 6 weeks. After taking the pastry out of the fridge, divide it into several cakes, bake each one, let it cool down, cover it with plum jam and assemble it. After assembling, it is a good idea to cut the gingerbread into three pieces and decorate each with chocolate or icing.
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Ingredients for staropolski gingerbread.
- 1 kg wheat flour (type 500) + extra for dusting
- 500 ml liquid flower honey
- 250 g butter
- 350 g crystal sugar
- 3 teaspoons of soda bicarbonate (15 g)
- 3 eggs “M”
- 125 ml milk
- 6 g gingerbread spice
- 1/4 teaspoon of salt
Additionally:
- 800 g plum jam
- 100 g butter
- 300 g dark chocolate
- 3 tablespoons of milk
How to make staropolski gingerbread.
Preparation of staropolski gingerbread.
Pour honey into a larger pot, add crystal sugar and butter. Stirring occasionally, heat over a low heat until the sugar dissolves completely. Remove it from the heat and let it cool down. Combine baking soda and milk in a cup. Sift the flour, gingerbread spice and salt into a large bowl. Add eggs, soda dissolved in milk and cooled honey with sugar and butter. Mix all the ingredients very thoroughly, then put them in a glass or stoneware bowl or container, cover with a kitchen cloth and put it in the fridge for at least 2 weeks and preferably for 4-6 weeks.
After taking it out of the fridge, divide the pastry into 4 parts, roll each of them out thinly on a countertop lightly sprinkled with flour and place them in a baking tin. Work only on one part of the pastry at a time, keep the rest in the fridge. Bake the cake at 170 degrees Celsius for 20 minutes and let it cool.
Assembly of staropolski gingerbread.
Place the plum jam in a pot and heat it up well. Cover the cooled gingerbread cake layers with hot jam, placing one layer on top of the other. Place baking paper on the upper top, put a board on it and weigh it down with something heavier, then set aside for a few hours for the jam to thicken. Next, cut the edges of the cake to even it out and when ready, cut the cake along the longer side into three relatively equal pieces. Put the chocolate broken into pieces into a bowl, add butter and milk. Heat in the microwave until it becomes liquid. Cover each piece of cake, its top and sides, with chocolate icing. Place the gingerbread in the fridge or put it in a cool place.
Good to know when making staropolski gingerbread.
I baked the cake in a baking tray lined with baking paper. The dimensions of the plate were 25 by 35 centimetres.
Do you like gingerbread? If so, try our recipe for Gingerbread roll.
