Piernik Polish Gingerbread

500 g

of all purpose flour

2 tsp {5.2 g}

Piernik spice powder mix

2 tsp {4.6 g}

cinnamon

1/2 tsp {1.1 g}

of ground cloves

150 g

of sugar with 3TBS separated from it

{300 g} 6

eggs separated

150 g

of butter room temp.

1 tsp {4.6 g}

baking soda

170 mL {170 g}

of beer

250 g

of honey (very liquid)

1/2 - 1 cup {125-250 g}

sour cream or plain yogurt

3 cup {762 g}

of mixed cut up dried fruit (use prunes, apricots, dried cranberries, raisins, black mission figs, mango, cherries, blueberries etc… making sure all fruit is a small to medium dice)

Butter and flour pans.

Preheat oven to 325F/162C

Mix all purpose flour and spices together. Using a 1-2 TBS of this mixture dust all of the mixed cut up fruit so it won’t stick together. Set aside.

Using a stand mixer or hand mixer cream egg yolks with sugar until very pale and thick. Add the butter until combined.

Using the 3TBS of sugar separated from the 150g, heat in a small saucepan to caramelize. When it is quite dark, very slowly add the beer, it will foam up immediately so just start with a few drops, stirring while adding the rest. Add the honey and baking soda and mix together.

Add the beer concoction to the creamed egg yolks, sugar and butter. Mix until combined. Gradually add flour mixture.

Fold in the dried fruit. Mix in 1/2 cup to 1 cup of sour cream or plain yogurt to make the gingerbread more moist. Don’t add if you prefer a drier gingerbread.

Whip egg whites in a stand mixer or with an electric mixer until they have stiff peaks and are glossy. Fold these into the gingerbread mixture.

Fill pans 3/4 way up.

Bake for 1 hour and test until a cake tester comes out clean.

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