Gingerbread cake with lingonberry filling

8 servings

60 minutes

The lingonberry-filled gingerbread cake is a true embodiment of Russian culinary art, combining tender dough and tart berry filling. Its history begins with the tradition of baking gingerbread, popular in Rus since ancient times. Spicy notes of cinnamon, ginger, and nutmeg give the dough a warm, aromatic character, while caramel sugar fills it with a rich hue. Lingonberries add a special freshness and slight acidity, creating an amazing balance of flavors. The glossy glaze covering the gingerbread gives the dessert an exquisite appearance, turning it into a decoration for any table. This cake is perfect for cozy family tea gatherings as well as festive feasts where you want to surprise guests with its original taste.

Energy value per serving

• Calories: 441.8
• Proteins: 7.5g
• Fats: 7g
• Carbohydrates: 86.2g

Ingredients

• Wheat flour grade 1: 480 g
• Sugar: 360 g
• Chicken egg: 1 pc
• Soda: 2 g
• Butter: 50 g
• Water: 150 ml
• Ground cinnamon: 3 g
• Ground ginger: 4 g
• Ground nutmeg: 4 g

Cooking steps

1. In a thick-bottomed pot, melt 20 grams of sugar to a dark caramel state (this will affect the color of the gingerbread).

   Required ingredients:

   • Sugar: 360 g

2. Remove from heat, pour in 100 ml of boiling water and mix well with a whisk.

   Required ingredients:

   • Water: 150 ml

3. Add 240 grams of sugar, spices, and heat on low until the sugar completely melts.

   Required ingredients:

   • Sugar: 360 g
   • Ground cinnamon: 3 g
   • Ground ginger: 4 g
   • Ground nutmeg: 4 g

4. Add 150 grams of flour to the hot mixture, mix thoroughly, and let it cool.

   Required ingredients:

   • Wheat flour grade 1: 480 g

5. Whisk the melted butter and egg, add to the dough, and mix until smooth.

   Required ingredients:

   • Butter: 50 g
   • Chicken egg: 1 piece

6. Add baking soda to the remaining flour, mix it, then combine everything with the dough and knead well.

   Required ingredients:

   • Wheat flour grade 1: 480 g
   • Soda: 2 g

7. Blend the lingonberries with an immersion blender, pour into a saucepan and heat, add starch for thickening, stir and cook for a couple of minutes, then let cool.

   Required ingredients:

   • Water: 150 ml

8. Roll the dough to a thickness of 2-3 mm, cut to the desired size, place in a mold, fill with filling, and cover with a lid made of dough.

9. Bake in the oven at 200 degrees for 15 minutes. Remove the gingerbread from the oven, let it cool slightly, take it out of the mold, and transfer it to a rack.

10. To prepare the glaze syrup: put 100 grams of sugar in a saucepan and add 50 ml of water, boil until it reaches a thin thread state, cover the gingerbread with the glaze. Serve decorated with powdered sugar and lingonberries.

    Required ingredients:

    • Sugar: 360 g
    • Water: 150 ml