Galette with gingerbread

Galette with gingerbread

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

An original cake recipe that will delight all gourmands!


  • 2 puff pastries
  • 50 g white almond powder
  • 50 g of butter
  • 10 g of sugar
  • 20 g of honey
  • 1 egg + 1 for gilding
  • 30 ml vanilla custard cream
  • 1 C. coffee spice for gingerbread
  • 10 g orange peel


In a salad bowl, put the ointment butter (soft but not melted), the sugar, then mix until the filling is whitened.

Add the almond powder, the egg and mix.

Add the cold custard, honey, spices and orange peel and mix.

Place a dough in a pie plate or on the baking sheet covered with baking paper and prick it with a fork.

Pass a brush soaked in cold water on 2 cm of the inner edges to facilitate adhesion.

Garnish with the frangipane about 1.5 cm high, place the bean on one edge (to minimize the risk of falling on it by cutting the cake!).

Close the cake with the second dough, and stick the edges well (seal the edges with a little water).

Brush the surface of the cake evenly with gilding twice, waiting for a good 1/4 hour between each layer and leaving for a few hours in the refrigerator.

Bake the pancake at 175 ° C for 40/45 minutes (previously preheated oven).

Photo: Aps- Vandemoortele