KACHEN #21 (Winter 2019) English edition

GINGERBREAD CAKE
Passionate about her job as a
pastry chef, Cathy Goedert, a
young Luxembourger, now offers
pastry courses. She trained at
the École Hôtelière Provinciale
de Namur, then at the Bellouet
Conseil pastry school in Paris, and now Cathy
wants to share her knowledge and expertise. In
this edition of KACHEN, she shows how to make
a gingerbread, very light in flavours and texture,
that can be prepared in no time at all.
2 gingerbreads
15 minutes
40 minutes
› 200 g rye flour
› 100 g white flour
› 20 g baking powder
› 200 g whole eggs (3 eggs size L)
› 60 g sugar
› 150 g milk
› 300 g honey
› 5 g vanilla extract or in powder form
› 2 untreated lemons
› 2 untreated oranges
› 10 g cinnamon powder
› 2 g nutmeg
› 4 g anise powder
KACHEN No.21 | WINTER 19