Gingerbread with plum
Ingredients
- 1000 g
- MASTERS GINGERBREAD ALFAPRO
- 100 g
- EGG MASS ALFAPRO
- 1200 g
- WATER
- 120 g
- ORANGE JELLY ALFAPRO
- 750 g
- HOMEMADE PLUM FOWL ALFAPRO
- 190 g
- FRENCH CREAM ALFAPRO
- 150 g
- CHOCOLATE NE 48% ALFAPRO
- 100 g
- BUTTER
- 150 g
- FLEXIGLAZE CARAMEL GLAZE ALFAPRO
- 35 g
- OIL
A method of preparing
1
Masters Gingerbread, egg mass and 400 g of water mix on slow rotation for about 1-2 minutes. The resulting cake is divided into two equal parts and transferred into two sheets measuring 30 x 40 cm. Bake for about 25 minutes at 170-180 degrees Celsius.
2
Boil 300 g of water, add jelly and mix thoroughly. Then we add the plum fowl, mix the whole and pour on the first gingerbread countertop. Set aside until slightly solidified, then cover with a second gingerbread countertop.
3
Whisk the French cream with 500 g of water, add melted chocolate with butter, mix thoroughly and spread evenly on the dough. Set aside to cool.
4
Heat the icing, add oil and pour a thin layer over the top of the cake.
Bon appétit!
