*Weicher Lebkuchen*
*Soft German Gingerbread Bundt Cake*
Christmas..christmas..I got Christmas my Patycofans !!!
This December I have the honor of being the host of the last challenge of the year
This December I have the honor of being the host of the last challenge of the year
for our Bundt Bakers group.
I have thought that paying homage to the history of baked bundts is the best
I have thought that paying homage to the history of baked bundts is the best
finishing touch to close the year.
I have chosen to bake a recipe for soft German gingerbread, delicious christmas
I have chosen to bake a recipe for soft German gingerbread, delicious christmas
spice cake from my friend Stacy from @foodlustpeoplelove
Here you have his original recipe.
Here you have his original recipe.
And I humbly bring you today my interpretation of the recipe.
I wish you like it and make Stacy smile!
Let us begin:
💛
Navidad...Navidad..llego la Navidad mis Patycofans!!!
Este Diciembre tengo el honor de ser yo la anfitriona del ultimo reto del
año de nuestro grupo Bundt Bakers.
He pensado que hacer un homenaje a la trayectoria de bundts horneados es el
He pensado que hacer un homenaje a la trayectoria de bundts horneados es el
mejor broche de oro para cerrar el año.
Yo he elegido hornear una receta de pan de jengibre alemán suave y delicioso
Yo he elegido hornear una receta de pan de jengibre alemán suave y delicioso
pastel de especias navideño de mi amiga Stacy de @foodlustpeoplelove
Aqui os dejo su receta original.
Aqui os dejo su receta original.
Y yo hoy, humildemente os traigo mi interpretacion de la receta.
Deseo que os guste y a Stacy le saque una sonrisa!
Empecemos:
Ingredients:
2 1/4 cups or 280g flour
1 cup or 200g sugar
2 2/3 oz or 75g dark chocolate
1 3/4 oz or 50g toasted hazelnuts, roughly chopped
3 rounded tablespoons gingerbread spice
1 cup or 200g sugar
2 2/3 oz or 75g dark chocolate
1 3/4 oz or 50g toasted hazelnuts, roughly chopped
3 rounded tablespoons gingerbread spice
(Or Mix it like this..
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground fennel)
1 teaspoon baking powder
1/2 teaspoon salt
zest 1 lemon
2 large eggs
1 cup or 240ml milk
2/3 cup or 150g butter softened , plus extra for buttering pan
2 tablespoons honey
1 teaspoon vanilla extract
For the glaze:
1/2 cup or 50g powdered sugar
4 teaspoons Egg white
1/2 teaspoon vanilla white extract
Pinch salt
Decor:
Rosemary leaves
Gooseberries
Rosemary leaves
Gooseberries
💛
280 g Harina
200 g Azúcar
75 g Chocolate negro
50 g Avellanas tostadas, picadas en trozos grandes
3 cucharadas de especias para Pan de jengibre
Ó mezclalas asi:
1 1/2 cucharaditas Canela molida
1 cucharadita Jengibre molido
1/4 de cucharadita Pimienta gorda molida
1/8 cucharadita Cilantro molido
1/8 cucharadita Cardamomo molido
1/8 cucharadita Nuez moscada
1/8 cucharadita Clavo molido
1/8 cucharadita Hinojo molido
1 1/2 cucharaditas Canela molida
1 cucharadita Jengibre molido
1/4 de cucharadita Pimienta gorda molida
1/8 cucharadita Cilantro molido
1/8 cucharadita Cardamomo molido
1/8 cucharadita Nuez moscada
1/8 cucharadita Clavo molido
1/8 cucharadita Hinojo molido
1 cucharadita Levadura
1/2 cucharadita Sal
ralladura de 1 limón
2 Huevos grandes
240 ml de leche
150 g Mantequilla pomada, más un extra para untar el molde
2 cucharadas Miel
1 cucharadita Vainilla
Para el glaseado:
2 cucharadas Miel
1 cucharadita Vainilla
Para el glaseado:
50 g Azúcar glass
4 cucharaditas Clara huevo
1/2 cucharadita Vainilla blanca
Pizca sal
1/2 cucharadita Vainilla blanca
Pizca sal
Decoracion:
Hojas Romero
Grosellas
Paso a paso.. Step by Step..
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| Mise en place.. |
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| Precalentar el horno a 180 grados con calor arriba y abajo. Engrasar el molde bundt con mantequilla y reservar. Cortar el chocolate finamente con un cuchillo, tambien lo podeis rallar. Preheat your oven to 350°F or 180°C and prepare Bundt pan by brushing it with melted butter and set aside. Cut the chocolate finely with a knife or it can also be grated.. |
 |
| Al hacer la mezcla de especias, si teneis algunas en grano hay que molerlas en un mortero.. To mix the spices, if you have some in grain, you have to grind them in a mortar.. |
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| Especias listas.. Ready spices.. | |
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| En un bol grande vamos a mezclar el harina, azucar, chocolate cortado, trozos de avellana, las especias, la levadura, la ralladura de limon.. Mix the flour, sugar, grated chocolate, hazelnuts, gingerbread spice(s), baking powder and lemon zest in a large bowl. |
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| En el bol de la batidora, batimos los huevos hasta espumar.. In the blender bowl beat your eggs.. |
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| Añadimos la leche, la mantequilla pomada, la miel y la vainilla.. Add the milk, softened butter, honey and vanilla.. |
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| Mezclar los ingredientes secos con los ingredientes humedos con una espatula hasta que se integren bien.. Pour the wet mixture into the dry mixture and stir until well combined. |
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| Colocar la masa en el molde Bundt y hornear durante 45 minutos.. Spoon into your prepared Bundt pan and bake for 45 minutes in the preheated oven. |
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| Ó hasta que al hacer la prueba del palillo salga limpio.. Or until the toothpick test comes out clean. |
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| Dejamos reposar durante 15 minutos antes de desmoldar.. Let stand for 15 minutes before unmolding.. |
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| Para dejar enfriar por completo sobre una rejilla.. To allow to cool completely on a wire rack |
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| Mientras se enfria el bundt, preparamos el glaseado mezclando el azucar glass, la clara de huevo, la vainilla blanca y la pizca de sal, hasta obtener una crema brillante que colocaremos en una manga pastelera con boquilla redonda muy fina para decorar. Yo hice la decoracion de Stacy en sus mini Bundts.. While the bundt is cooling, we prepare the glaze, mixing the sugar, egg white, white vanilla and a pinch of salt. Obtain a shiny cream that we will place in a pastry bag with a very fine round nozzle to decorate. I did Stacy's decoration.. |
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| Decoramos con las hojitas de romero y la fruta.. Garnish with the rosemary leaves and the fruit.. |
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| Aqui lo teneis listo para disfrutar mis Patycofans.. Here you have it ready to enjoy my Patycofans .. |
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| Tiene un aroma muy agradable y al cortarlo la textura es humeda y compacta es muy parecida a la miga de un pan, el contraste de sabores de las especias es realmente delicioso, cada bocado te da muchos sabores que combinan deliciosamente! It has a very pleasant aroma and when cut the texture is moist and compact, it is very similar to the crumb of a bread, the contrast of flavors of the spices is really delicious, each bite gives you many flavors that combine deliciously! |
#BundtBakers is a group of Bundt loving bakers who get together once a
month to
bake Bundts with a common ingredient or theme. We take turns
hosting each month
and choosing the theme or ingredient.
You can see all our of lovely Bundts by following our Pinterest board. Updated
You can see all our of lovely Bundts by following our Pinterest board. Updated
links for all of our past events and more information about
#BundtBakers,
can be found on our home page.
- Apple Almond Coffee Cake with Honey Glaze (from A Day in the Life on the Farm) by Making Miracles
- Chocolate Peppermint Bundt (from Making Miracles) by Food Lust People Love
- Cookies and Cream Mini Bundts (from Food Lust People Love) by Sneha’s Recipe
- Dutch Speculaas Bundt Cake (from Tartacadabra) by All That's Left Are The Crumbs
- Magical Ingredients Honey Cake by A Day in the Life on the Farm
- Weicher Lebkuchen – Soft German Gingerbread Bundt Cake (from Food Lust People Love) by Patyco Candybar
