This rich and aromatic gingerbread combines soft honey-infused layers with a smooth vanilla pudding cream, enhanced with a hint of rum. A perfect treat for festive occasions or cozy gatherings!
Ingredients
For the Dough:
- 550 g plain flour
- 220 g powdered sugar
- 1 egg yolk
- 3 eggs
- 2 teaspoons baking soda
- 3 tablespoons rum
- 2 tablespoons honey
- 120 g butter (or Hera substitute)
For the Cream:
- 3 egg yolks
- 200 g butter
- 150 g powdered sugar
- 1 tablespoon rum
For the Pudding Filling:
- 1 liter milk
- 2 vanilla pudding powders
- 2 tablespoons plain flour
- 1 packet vanilla sugar
Procedure
- Prepare the Dough: In a large bowl, mix flour, powdered sugar, baking soda, eggs, egg yolk, rum, honey, and melted butter. Knead until a smooth dough forms.
- Roll & Bake: Divide the dough into three equal portions, roll them out into thin sheets, and place each on a baking paper-lined tray. Bake in a preheated oven at 180°C until golden brown.
- Make the Pudding: In a pot, whisk together milk, vanilla pudding powder, flour, and vanilla sugar. Cook over medium heat, stirring constantly, until it thickens. Let it cool completely.
- Prepare the Cream: Beat the egg yolks, butter, powdered sugar, and rum until fluffy, then mix in the cooled pudding to create a smooth filling.
- Assemble the Layers: Spread half of the pudding cream over the first baked sheet, place the second sheet on top, and spread the remaining cream. Whip 2 cups of whipping cream with 2 stabilizers and spread over the second layer. Place the final gingerbread sheet on top.
- Chill & Serve: Let the gingerbread set in the fridge for a few hours or overnight to allow the flavors to blend beautifully.
Final Tip
For extra texture and flavor, brush the top layer with honey and sprinkle with chopped nuts before baking, or simply dust with powdered sugar after cooling for a classic finish.
Enjoy! 🍰
