Take the eggs, sugar, honey, cinnamon, soda, salt and soft enough and put everything on water bath. Cook stirring constantly until the sugar is dissolved.

Then add 1 tbsp. flour, all mix well and put the mass to cool slightly.

When the pastry has cooled down a bit add the remaining flour (dough should be soft and slightly sticky).

Prepare the filling: jam through a sieve, so it has no bones (remainder of the cake, don't throw away, we'll need it for Morse). As it turns out is enough liquid, adding 2 tbsp of corn starch (if you don't, you can use potato) and proverjaem on the fire for 5 minutes. let cool in the fridge. Divide the dough in half and roll out equal rectangles. Spread the filling on one and close it on top of the second, well zasiyaet region.

Put in preheated to 180 degrees oven for 15 minutes. Readiness can be checked with a match, it is very important not to overdo the carrots in the oven or it will dry.

Ready-made gingerbread dough icing: (to shift the milk and sugar and heated over a fire to about 40 degrees).

Allow the gingerbread to cool and cut into pieces a La carte. Prepare Morse for their use: take the remaining jam and fruity cloudberry cake, pour all 1 liter of water and proverjaem on low heat for about 3-5 minutes, then pass through a sieve, cool and our fruity cloudberry juice ready.