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Gingerbread Layer Cake (Poland) Recipe

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This recipe for Gingerbread Layer Cake (Poland), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 cup honey
1 tsp. cloves
cinnamon
lemon peel
3 Tbsp. pre-boiled water
3 Tbsp. fat
5 egg yolks
1 cup sugar
41/2 cups flour
5 egg whites
1/3 oz. Baking soda
3 Tbsp. pre-boiled water
fat for pan

Filling for layer 1:
10 oz. Thick cherry or raspberry marmalade

Filling for layer 2:
3 oz. Figs
5 oz. Dates
5 oz. Orange peel
1 cup drained fruit preserves
1 cup walnuts
chocolate icing

Directions:
Directions:
Brown honey with spices, add 3 Tbsp. of water, cool. Grease a rectangular pan with 3 sides.
Prepare dough: cream fat, add yolks, sugar and honey. Beat egg whites. Add flour and egg whites to creamed yolk and sugar mixture, mix and knead for 20 minutes. Dissolve baking soda in pre-boiled cold water. Add soda to dough, knead, divide dough in 3 parts, and bake in 3 rectangular pans of same size.

Prepare filling for layer 1: Heat up marmalade, mix.

Prepare filling for layer 2: wash figs and raisins, dry in towel. Cube figs and orange peel, mix figs with peel, raisins and preserves into thick mixture, add coarsely-chopped nuts, if mixture is too dry add a little syrup from the preserves. Spread the first layer with hot marmalade, cover with second, fit carefully, then spread with second filling, spread evenly with knife, and cover with third layer. Place flour board on top of gingerbread and some light weight (about 11/4 lb.) and set aside for a day so that the layers adhere to each other. Spread surface with thin

 

 

 

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