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Hello and welcome back! I would be very happy if you would like to subscribe to my channel Anis YouTube - / @anisdondemina You Need - Gingerbread 9 dl wheat flour 4 1/2 dl caster sugar 1 tbsp Santa Maria cinnamon 1 tbsp Santa Maria ground cloves 1 tbsp Santa Maria ground ginger 1 tbsp Santa Maria ground cardamom 1 tbsp bicarbonate 300 g butter (+ extra for the mold) 3 dl cream 3 dl milk 1 1/2 dl light syrup 1 dl lingonberry jam Frosting - 300 g butter 4 1/2 dl icing sugar 1 tbsp vanilla sugar 600 g cream cheese Browned butter Caramel sauce with sea salt - 75 g butter 2 dl cream 1.5 dl light muscovado sugar A large pinch of sea salt Do this - 1. Set the oven to 175°C. 2. Grease a baking pan with butter (so that the baking paper stays still when the batter is poured on it) and put baking paper in the baking pan. 3. Mix all dry ingredients in a bowl. Melt the butter. Stir in the butter and the rest of the ingredients, the batter should not be beaten but only stirred, so that everything is mixed well. Pour the batter into the pan. 4. Bake in the middle of the oven for about 30 minutes. Leave the cake to cool on a wire rack. 5. Caramel sauce - mix all the ingredients in a frying pan and stir constantly until the consistency thickens. add sea salt 6. Make holes in the gingerbread with the back of a ladle. Then fill the holes with the caramel sauce (save some for topping) 7. Frosting - Brown the butter in a frying pan until it turns brown. Pour the butter into a bowl and beat it cold. 8. Mix butter, icing sugar and vanilla sugar. Add the cream cheese and beat to a stiff batter with an electric beater. 9. Spread the frosting on the gingerbread (WAIT UNTIL THE CAKE AND CARALATE SAUCE ARE COMPLETELY COLD)