THE FESTIVAL CARNET
House-shaped gingerbread, silicone mold
A honey cake cooked in a small homemade mold, with a few lines of white chocolate to emphasize the roof.
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This house is a single molded cake, not an assemblage of cookie walls. Choose a silicone mold of about 1 liter whose instructions allow cooking in the oven; a wide cavity with some simple reliefs is more easily molded than a very detailed drawing.
The actual volume of the mold counts more than its name. Fill it to a maximum of two-thirds and cook any surplus in a small ramequin suitable for the oven. The decor is limited to a few lines of white chocolate: it does not need candy, frame or pattern.
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The preparation step by step
Prepare the mold
Read its temperatures and lubrication instructions. Place it on a hard plate before filling it. Butters very slightly the reliefs only if the package leaflet advises, then preheats the oven to 160 °C rotating heat.
Melt the base
Gently heat 100 ml of milk, 100 g honey, 75 g sugar and 60 g butter. Stir until the butter disappears and then remove from the heat, without boiling for a long time.
Let it cool down
Transfer the base into a bowl and wait until it is only lukewarm, around 35-40 °C. A scorching preparation would cook the egg on contact.
Gathered the dry ingredients
Mix 200 g of flour, 6 g of baking powder, spices and salt in another bowl. Crush small clumps of baking powder before incorporation to avoid bitter piping bag.
Add the egg
Beat the egg with a fork and then add it to the warm base. Mix with whisk until uniform texture is obtained.
Finish the dough
Pour the dry ingredients in two and mix until the visible flour disappears. Scrape the bottom with a spatula; do not continue to whip unnecessarily.
Filled without overflow
Pour the dough into the mould up to a maximum of two-thirds. Gently tap the plate so that the dough goes down into the reliefs. Put the surplus in a buttered ramekin, without exceeding two thirds either.
Cuis and Control
Bake about 35 to 40 minutes. A skewer in the heart should come out without liquid paste; prolonged in five-minute increments if necessary. The ramequin cooks faster, begins to check it after twenty minutes.
Demolition with caution
Let the cake rest for fifteen minutes in the mold and then gently peel off the silicone, without pulling the cake through the roof. Lay on a rack and let cool completely, about an hour.
Emphasizes the roof
Melt 50 g of white chocolate in short sequences while stirring. Put it in a very small opening piping bag and trace only two roof lines and a door frame. Let it freeze before moving the cake.
Conservation. Keep the cake in an airtight box at a cool temperature for up to three days. Without decor, it can be frozen for a month, well packaged, and then thawed again packaged.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Unmolding
A still burning cake breaks easily. Respect rest, and removes the mold gradually by supporting the cake.
Capacity
The home forms differ a lot. The filling limit prevails over using all the dough.
Questions Before You Start
Do I need a house owner?
No: the shape comes from the mold. For a house assembled in biscuits, choose another recipe with wall and roof templates.
Can I use a plastic mold?
Only if its instructions state that it is suitable for the oven at the requested temperature. A thermoformed Yule log mould for cold storage is not suitable.
Can I prepare it the day before?
Yeah. Decorate it once fully cooled, then keep it covered.
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.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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