How to make it

  • To Make Dutch Honey Bread

  • Preheat oven to 350°F. Butter a loaf pan.
  • In bowl, cream butter and sugar.
  • Add in eggs.
  • Mix the baking soda into the honey, then combine with the buttermilk.
  • Sift the flour with the spices, and add the dry ingredients and wet ingredients alternately to the creamed butter mixture.
  • Stir in the flour tossed nuts.
  • Pour this into the prepared loaf pan.
  • Rest on counter top for 20 minutes before baking.
  • Place into preheated oven and bake until done, about 45 to 60 minutes. After bread is cooled, allow to "age" 24 hours before slicing and eating.
  • To Make Dutch cocoa mousse

  • Using a serrated knife, cut 18 slices of ginger bread about 5 mm thick.
  • Place the quark and cocoa in a bowl and beat until combined. Add the 3 egg yolks and half the sugar and beat until smooth.
  • Place the egg whites in a bowl with the cream of tartar and beat into stiff peaks. Add the remaining caster sugar and continue beating until smooth.
  • Mix a little of the beaten egg whites into the cocoa mixture, then gently fold in remaining egg whites and mix until just combined.
  • Place 6 slices of ginger bread on a large dish. Top each with 1 tbsp of cocoa mousse, then with a second slice of ginger bread. Add another spoonful of mousse and finish with a slice of ginger bread. Spread a little extra mousse on the sides of the small cakes and dust the top with icing sugar. Refrigerate for at least 1 hour before serving.
  • Garnish each slice with 2 orange sticks.
  • url:

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes