"Gingerbread house"

Description

This house, in the old days, the hostess cooked for Christmas. This national Russian Christmas dessert adorned the center of the holiday table. For the contest "new year tastes of the planet."

Ingredients

Honey

250 g
Water

200 g
Chicken egg

3 piece
Spices
Sugar

1 cup
Powdered sugar

1.5 cup
Soda

1 tsp
Vanilla

1 pack
Lemon juice

1 Tbsp
Butter

100 g
Flour

800 g
Chocolate milk
Marmalade
Vegetable oil

50 g

Cooking

Knead the dough: yolks of two eggs (whites yet to go in the fridge) and one whole egg whisk with sugar until smooth, add the spices, vanilla, baking soda and lemon juice, whisking until the foam.

In the honey pour hot water, stir, cool, gradually add in the prepared mixture, whisking. Then would consider something with a little flour( I have written approximate amount of flour, it is necessary to look as thick dough) when the dough is no longer sticky, becomes elastic, cover with a cloth and remove while in the side, just don't do too elastic - the dough should be soft, so it was easy to roll.

After about 15 minutes, grease a flat baking sheet with vegetable oil and roll it the dough, put in the preheated oven for 15-20 minutes and bake at 180 degrees. I have such quantity of the test turned out 2 large cake. Try not to overdry the cakes, and they will be harsh. Already after 10 minutes check the readiness, if not ready, then let a little browned else.

Now make a template out of paper, they will be 3 things: roof 10*18; Boca 12*16; end with gable: the end of the 12*12, gable: the height of the triangle is 6 cm (on the photo detail with trap. roof).

When first layer is ready, not cooling, superimpose the templates and cut 3 parts. They do the same with the second cake.

Thus we get 6 pieces.

Of the remaining pieces of cake to cut out the different figures, figure out the gingerbread.

Make the frosting: beat the whites with powdered sugar until smooth.

First, before assembling the house, we will attach the Windows and door, so convenient. Window to make yellow jelly (cut into squares, rinse with sugar and squeeze), and the door of dark chocolate (break into slices, brush with glaze, squeeze), then decorate with the protein frosting from a pastry syringe. One of the ends I decorated the Christmas tree made of icing.