Gingerbread on the caramels

Description

Long hanging about the usual candy, move from place to place, where did I do not remember (we don't eat them), but the expiry date has not come and to put them somewhere...))) was such a the gingerbread gingerbread-cake with the taste of gingerbread dough. But lush and soft texture of the dough. The taste is very caramelly, unusual spices give a unique taste, with a subtle hint of coffee flavor, caramels, and a small layer of orange imparts a fabulous rich taste of freshness and the necessary acidity of the sweet dough.

Ingredients

Flour

2 cup
Leavening agent

3 tsp
Spices

0.5 tsp
Margarine

50 g
Brown sugar

100 g
Candy

150 g
Water

100 ml
Chicken egg

2 piece
Orange

1 piece
Lemon

0.5 piece
Starch

2 Tbsp
Sugar

4 Tbsp

Cooking

Here were my caramels. In the pack 270g, I took a little more than half can be considered approximately 150 g, but I think plus or minus roil will not play.

Water, sugar, margarine and caramels to put on the fire and stir to dissolve everything into a smooth syrup.

Was this syrup, brown color, first because of the brown sugar. and then caramel was stuffed. But what flavor was from them, creamy coffee, just stupid.

Sift flour with baking powder. Add the spices, mix well.

The syrup is slightly cool, literally 5 minutes, then put in flour mixture and mix into a homogeneous mass. The dough was some sort of mother-of-pearl, probably due to the caramels. But so beautiful and soft, I even several times tried to eat, was delicious.

Then take a mixer and beat eggs. One by one, vimosewa well after each addition.

Put the dough in the form greased with oil and bake at 180 degrees for about 60 minutes, until dry sticks, I came out dry in an hour, but it all depends on the oven. Let the dough cool completely, cut into two Korzh.

For the filling the flesh of the orange and half lemon to scroll in the blender to puree, add sugar, starch, stir, bring to a boil, cool.

What sort of dough I have stunned, apparently from the heat, I don't know, and here's a swollen cap.

I have the hat cut off and cut into small pieces.

Grease the bottom cake greasing, cover with the second cake layer on top to decorate to your taste, but not overfill, the dough and without all very rich taste, you can do just sugar, it will be the best option.

But because I have not got a natural aesthetic beauty, then top the cake I greased and put the crumbs from the "grown up mountains", the top is sprinkled with powdered sugar.

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