Recipe: Fair Cake step by step with pictures | Handy.Recipes

Fair Cake

Cooked Pie Fair

Nutritional Value

Today we're having a fair. I'm not kidding. This pie is a real fair. My goodness, it's delicious. It's got so much stuff in it, some of it's Tula gingerbread, some of it's gingerbread... chocolate, coffee, orange zest... A veritable firework of tastes, flavors and sensations!

Author of the recipe

Ingredients for cake :


  • Rye flour - 250 g
  • Chocolate butter (frozen) - 200 g
  • Cardamom - 5 units
  • Milk chocolate / Chocolate (with coffee) - 50 g


  • Butter - 125 g
  • Brown sugar - 1/3 glass
  • Honey - 1 tablespoon
  • Sour cream - 1 tablespoon
  • Chicken egg - 1 pc
  • Orange zest - 1 pc
  • Soda Doused with Vinegar - 0.5 teaspoon
  • Wheat flour / Flour - 1 glass

How to cook cake step by step with photos

First we make the gingerbread cookies. I must say that the gingerbread itself is wonderful! They were a real revelation to me. I could never have imagined that rye flour would make such a delicious gingerbread cake.

Sift the rye flour into a wide bowl. Take the seeds from the cardamom pods and grind them in a mortar. Add to the flour and mix well.

Grate chocolate butter into the flour in batches,

Stir by hand periodically.

Knead the dough so that it becomes very, very elastic, without crumbling or sticking to your hands, looking like high quality warm plasticine (if necessary, add more flour or oil to achieve this consistency). Wrap the dough in a plastic sachet to keep it from getting stale, and set it aside for now.

Cut the chocolate into small pieces (each chocolate rectangle into 4 pieces).

Now let's make the main dough. Prepare the products. For this pie I used brown sugar from Mistral.

Melt the butter and add the ingredients in the following order: sugar, honey, sour cream, egg, zest. After each ingredient, stir the mixture well. Add the baking soda, dampened with some aromatic vinegar (apple, rice, wine).

Sift flour into the mass and mix well. The honey mixture should get sticky and elastic, it should pour out into the mold very lazily, and you will need to actively help it with a spoon. Grease a 23-24 cm dish and line it with baking paper. Spread the honey dough into it and smooth it out.

Let's return to our wonderful gingerbread cookies. Pinch off a small piece of chocolate dough and roll it into a small ball.

Make a dent in the middle with your finger and put a piece of coffee chocolate in it

And roll it inside the ball.

Place the balls on top of the honey dough, pressing them in slightly. Make many, many balls, until the space of the cake is filled with gingerbread men.

Put the cake into a preheated oven and bake at 180-200°C until mature (about 40 minutes).

When ready let the cake cool in the form, then take it out and cool it down on a rack.

Afterwards you can decorate the cake to your liking. I melted the rest of the chocolate and drizzled the cake on top, then decorated with sprinkles.

I didn't use all of the chocolate dough for the pie. I added some mulled wine spice mix and a pinch of ground black pepper. Margosha rolled up some gingerbread men and we baked them separately. But I could not make a nice picture with them. While I was setting the table for the photo shoot, the gingerbread disappeared without a trace...

Nutritional Value:

Whole Dish:
5177.9 Calories
49.5 g
266.2 g
649.1 g
450.3 Calories
4.3 g
23.1 g
56.4 g

Orange, Flour, Wheat Flour, Butter, Honey, Eggs, Sour Cream, Brown sugar, Vinegar Soda, Baking, Coffee, Chocolate, Cardamom, Bright, Cakes, Rye, Pastry, Chocolate Butter

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