Soft Gingerbread Cakes

Jordan Michelle Falco


IPP- Week 3 May 24th

These ginger cakes art topped with vanilla butter cream, a piece of white decortaive chocolate and a candied hazelnut.

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator:

pinch tips: How to Use Hand & Stand Mixers



300 g
200 g
rye flour
100 g
premium bread flour
20 g
bking powder
60 g
150 g
200 g
whole eggs
1 1/2 Tbsp
ground cinnamon
1/2 Tbsp
ground nutmeg
1/2 Tbsp
5 g
vanilla extract
grated zest of 2 lemons
grated zest of 2 oranges

Directions Step-By-Step

Sift flours and baking powder togeather. COmbine the eggs and sugar. Add milk and the lukewarm honey and finally the flour and baking powder, the flavor with the vanilla, zest and spices.
Pipe into a "Flexipan" tray for small pastries of 4cm diameter. Bake in a fan forced oven at 160C for 12 to 14 minutes.

About this Recipe

Course/Dish: Cakes, Other Desserts