Sift flour, add soda and mix well.

4 eggs divided into whites and yolks. In proteins add a pinch of salt and put into the refrigerator (a must!)

Egg and 4 egg yolks beat with a mixer (without fanaticism), just a little in a light foam.

In a large bowl pour the beaten eggs with sugar, add fermented baked milk (kefir, yogurt, sour milk), margarine (or butter) at room temperature, mix well. Small portions add the flour.

Knead soft, pliable dough (it will be a little bit feels sticky, but the flour no more to add), otherwise the gingerbread will be very hard. Here is the dough should look. A Cup closed by a film or a package and for 1 hour refrigerate.

After an hour, take the dough on floured table and roll out to a thickness of about 1 cm (thinner roll out the dough, we cook the gingerbread, and not a crispy cookie) and a glass or cookie cutter cut out the cakes. Lay them on oiled or covered with a baking Mat.

Bake in a preheated 200-210°C oven for 20 minutes. Be guided by your oven! Fry much cakes is not necessary, it is necessary that they were slightly Golden brown. Take out the finished cakes, lay them sideways and give full (!!!) cool.

While cakes cool, make the icing and syrup. Chilled whites beat with a mixer on medium speed in a solid foam. 8-10 techniques (still whisking) add the sugar: added part of sugar - whipped 1-2 minutes, again, added, whipped, etc. until all the sugar. Remove the resulting cream to the side and quickly prepare the syrup.

I want to say that I have failed at the same time to show You how I made and tested the syrup on the "thin thread", but I'll try to explain how to boil the syrup. Because the type and quality of the final result depends on what frosting would be the gingerbread: if the syrup is not dowar, but the icing will dry and will be sticky. If you digest, that is not good: the icing will harden before you have time to coat the cakes. NOW SYRUP: IN a saucepan or a saucepan pour the sugar and pour water. Over medium heat, stirring constantly, bring mixture to vigorous boil and boil our syrup (I have a gas stove, one average size, I cooked 3-4 minutes), stirring constantly with a spoon and trying: scooped syrup, lifted the spoon and poured the syrup back into the saucepan, as soon as You get a thin, viscous thread (ribbon), immediately turn off the fire and remove the syrup from heat.

Now act very fast: very thin stream pour hot (!!!) vysheperechislennyh syrup into the cream and whisk on the lowest speed with a mixer. Here's the glaze in the final result we should get.

Now name all of his household, armed with brushes and begin to coat each carrot, out on all sides with glaze. Glaze spare, it will be enough for all the cakes and can remain. Spread the carrots in a single layer, or sideways, trying to stick to gingerbread is less touched. Leave the cakes until fully cured glaze. If the glaze is properly turned out, after a few hours it dries and can call home for tea.