Originally, the recipe did not specify the amount of ingredients, and it was written: take a jar, water to half, add this and that to 0.75, then up to the banks... So the whole recipe I put can not, therefore, some proportions still counted as not doing the first time. So, you will need a half-liter (litre) of the Bank or measuring Cup. As indicated in the recipe. But this, of course, optional. Pour milk up to half (250 ml), add cocoa, add the egg yolk, vegetable oil, baking soda, spices, salt, sugar, fill up to 500 ml. the role of banks end, so that it was possible not to take, but for me it's like a ritual of some kind!

All this mixture is poured into a bowl and knead the dough. Roll in flour so that the dough is a little stick to hands, but not floated, and it could roll out. Knead, roll out, cut out the gingerbread (I cut out a small jar from baby food, so where it rolled to 0.5 cm). Spread on a baking sheet with paper and into the oven for 15 minutes ( maybe less, depending on what your oven) at 180 degrees. Of this amount, I get two baking trays with gingerbread)

While they are in the oven, make the frosting. Sugar fill with water, put it on the stove and on medium heat bring to 115 degrees (no thermometer, to sample the soft ball, and if this attempt to understand something pokipyatit about 3-5 minutes until light Golden color). In a minute after boiling, pour the water in which the dissolved citric acid. In the protein recipe used, but I don't like to hang then with unused parts of the eggs, freeze them, then defrost and down, so the protein remaining from the dough, put out. Or rather, whisk until stiff peak and, without stopping to whisk, pour the boiling syrup (a thin stream, of course). He poured the syrup, whisk until barely warm, so the glaze did not flow (I put in a bowl with cold water, then cools down for a couple of minutes). At this stage it turned out that I ran out of hands, so the process of beating is not removed in the photo) Finished cakes covered with icing (I live close enough to each cover the fat layer).

Top for even more flavor, I sprinkle cocoa through a strainer. A little on each gingerbread. Well, that's it!

Here are inside And the frosting for an hour to dry, will not stick and can be removed in a bag. Overnight gingerbread will change and will get some unreal texture -silky, soft. The frosting will remain soft, will not spoil the overall feeling of tenderness. In General, you will like it!!! PS: when I died photographer. In the truest sense of the word-if he was there, he died! Well, I can't make mouth-watering photos. But gingerbread is really good, try it, because "with photos of cakes not to eat" :)