Ingredients
-Aluat:
70 g flour + more 170 g,
130 g sugar
65 ml of water,
30 g butter
1 egg small,
One knife edge salt
½ teaspoon baking soda
½ teaspoon cinnamon
1 clove powder knife edge,
One knife edge ginger
Ground nutmeg 1 knife edge,
½ teaspoon citrus zest.
-Glazura:
1 egg white,
100 g powdered sugar,
2 tablespoons hot water
vanilla.
Preparation -Mode
Tablespoon sugar caramelizes and pour gently boiling water. Let boil until all the caramel melts formed. Add the remaining amount of sugar mixed with spices (cinnamon, nutmeg, ginger and cloves). After sugar melts, stop the fire and add hot syrup 70 g flour. Mix vigorously until you get a homogeneous cream. Allow to cool.
The composition cooled, then add remaining amount of flour, salt, baking soda, egg, butter, melted (and cooled) and citrus peel. Knead the dough well until it becomes elastic and no longer sticks to your hands.
Moisten a pan with water and coat with baking paper.
Hands form small balls of dough and place in pan with 2 cm distance between them.
In a hot oven at 180 degrees, bake sweet cakes for 15-20 minutes until they are slightly reinforced edges and in the middle is still soft.
Remove to a rack and let cool.
The amount given out about 50 pieces. smaller, they bake in two rows. Dough stuck to the second pan, wrap again in plastic wrap to prevent it from drying.
glaze:
In a bowl with taller walls, mix egg white until it grows, add the sugar and essence and continue mixing until it forms a firm meringue. Finally, add hot water and continue mixing until it is incorporated.
Frosting:
Sweet cakes baked and well cooled, glaze bowl sink in and then remove with a spoon. Put on a rack and leave until icing hardens.