Christiansen's brown cake

For 42 pieces
  • 105 g light sugar syrup
  • 105 g dark sugar syrup
  • 165 g Wheat flour (Type 550)
  • 40 g rye flour ( Type 1150)
  • 210 g Butter or margarine
  • 30 g Icing sugar
  • 265 g Wheat flour (Type 550)
  • 1 pack gingerbread spice
  • 1 pinch salt
  • 5 g Potash
  • 5 g Hirschhornsalz
  • 250 Icing sugar
  • Half-stripped almonds, cherries and chopped pistachios
  • baking paper
60 minutes
light
1.
For the pre-dough, warm light and dark syrup to lukewarm and mix with wheat and rye flour. For the fat dough, mix the fat, powdered sugar, wheat flour, gingerbread spices and salt. Knead the pre-dough and the fat dough. Mix the potash and deer horn salt separately with 1 tablespoon of water each until smooth and knead one after the other into the dough. Let rest overnight at room temperature. Roll out approx. 3 mm thick into a rectangle approx. 28x36 cm on a floured work surface and cut into 4x6 cm rectangles. Place on 2 baking sheets lined with baking paper. Bake one after the other in the preheated oven (electric stove: 200 ° C / gas: level 3) for 6-8 minutes. Take out and let cool down. Mix 5 tablespoons of water with powdered sugar until smooth and brush the cakes with it. Garnish with almonds, cherries and pistachios as desired. Makes approx. 42 pieces
2.
Waiting time approx. 12 hours. Photo: Först,
1 piece approx:
  • 130 kcal
  • 540 kJ
  • 2 g protein
  • 6 g fat
  • 19 g carbohydrates

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