An old-fashioned gingerbread cake will come in handy if you don't know how to dispose of apples harvested in the country!
It is necessary
- - 3 tbsp. water;
- - 160 ml of raisins;
- - 1 tsp without a slide of ground ginger;
- - 1, 5 tsp cinnamon;
- - 2 and 1/3 st. + 1, 5 Art. brown sugar;
- - 0.5 tsp ground cloves;
- - 3 tbsp. flour;
- - 160 ml of roasted walnuts;
- - 160 ml of butter;
- - 1, 5 tsp soda;
- - 3 large apples;
- - 3 eggs.
Instructions
Step 1
Divide the eggs into whites and yolks. Set aside the yolks for a while, and beat the whites in a water bath with 1, 5 cups of brown sugar and 3 tbsp. water in the meringue.
Step 2
Prepare the gingerbread cake directly. Butter, which must be removed from the refrigerator in advance so that it softens, beat with 2 and 1/3 cups of brown sugar into a fluffy creamy mass. Add the yolks to the oil mixture and mix thoroughly again.
Step 3
Chop the walnuts with a knife into large or medium crumbs - as you like.
Step 4
Peel and seed 3 large apples and grate on a coarse grater. Add to the oil-yolk mixture and stir in soda, salt, cinnamon, ground cloves there. At this stage, add chopped walnuts and, if desired, raisins. Slowly start adding flour and kneading the dough.
Step 5
Grease a suitable baking dish and put the oven to warm up to 175 degrees.
Step 6
Put the gingerbread dough in a mold, smooth with a spatula slightly moistened with water. Apply the protein mass on top and send it to the oven for about 40-50 minutes.
Step 7
Leave the cake in a mold overnight without cutting to prevent crumbling. But if the crumbs don't bother you, the pie can be sliced as soon as it cools.
