CakeChristmas
CakeChristmas
Part of the thick triangles of gingerbread, upper side covered with a thin white cap with lemon, brown crumb visible on the slices, without small decorations.
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Snow & Ice / Cakes to share

Gingerbread Peaks with White Lemon Icing

A recipe by CakeChristmas / Updated on 30 October 2026.

The slices of the cake are divided into thick triangles; their upper side bears a single thin cap of white icing, like a snowy ridge.

20 triangles, 2 per person / Honey paste with baking powder

10Indicative portions
30 minPreparation
50 minBaking
15 hRest & Cooling
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The slices of the cake are divided into thick triangles; their upper side bears a single thin cap of white icing, like a snowy ridge.

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Original quantity: 10 servings.

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Preparation

  1. Preheat to 160 °C, conventional oven setting (no fan). Line a cake pan of 24 cm of baking paper, without additional butter.
  2. Gently warm the milk with the honey, brown sugar and butter. Stir, then leave to cool below 40 °C. Stir in the egg.
  3. Mix flour, baking powder, spices and salt. Pour the liquids gradually and stir just enough to see no more flour.
  4. Fill the pan and cook for 45 to 55 minutes. A skewer in the center should come out without liquid paste; cover with baking paper if the top turns too brown.
  5. Wait 15 minutes before unmolding. Cool completely, pack and wait until the next day before cutting.
  6. Cut ten slices from 2 to 2.3 cm and then each in two diagonally. Put them on a plate. Mix icing sugar and lemon juice in thick icing; spread 5 to 6 g on the top of each triangle in a thin layer of 1 mm maximum, leaving the slices of crumbs bare. Let dry for 1 hour.

Preserve and Serve

4 days in an airtight box at cool room temperature.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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