Try this delicious cake recipe:
Knead all ingredients for basic dough well together. Wrap dough in a foil and stand at least 12-14 days.
Put dough in stove at 30-40 °C until it becomes a little bit soft.
Separately, melt sodium bicarbonate and ammonium in a little bit of water. Knead the two leavening agents into the gingerbread dough. If dough is too firm, knead in a tiny bit of water.
Roll out dough on floured work surface and cut out shapes.
Bake gingerbread in heated oven on middle rack at 190 °C for 7-8 min.
Sugar glaze:
Mix confectioners’ sugar and egg whites in a large cup until creamy.
Decorate gingerbread with icing (see below), yellow marzipan and raisins.
To be able to draw fine lines, dots and ornaments with the egg white powdered sugar mixture, turn a spout out of parchment paper. To do this, cut out a triangle, twist it into a pointed bag, pour in the egg white powdered sugar mixture and cut open the tip of the bag.
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