Soft gingerbread

By Muriel AUBLET-CUVELIER November 21, 2025

Muriel AUBLET-CUVELIER

Corporate chef

Created on

November 21, 2025

Recipe

Products used

Glucose syrup DE40 Pectin X58 Baking Powder PF Muscovado Light Sugar Invert Sugar

Step 1 Neutral topping

The ingredients

600g	(48%)	Water
130g	(10,4%)	Glucose syrup DE40 ()
500g	(40%)	Sugar
16g	(1,3%)	Pectin X58 ()
4g	(0,3%)	Tartaric acid ()
1250g	(100%)	TOTAL

Process

Prepare a tartaric acid solution by mixing the acid with its weight in water (50% solution). Heat or allow to melt 30 minutes beforehand.
Pour water and glucose syrup into a saucepan.
Predisperse the pectin in the sugar and whisk into the saucepan.
Heat and bring to the boil, stirring constantly.
Remove from heat and add the tartaric acid solution, stir and filter on contact.
Leave to set for 24 hours in a cool place for optimum gel strength.

Step 2 Gingerbread Cake mix

The ingredients

250g	(21,7%)	Whole milk
200g	(17,3%)	Rye flour T130
100g	(8,7%)	T55 flour
11g	(1%)	Baking Powder PF ()
60g	(5,2%)	Muscovado Light sugar ()
10g	(0,9%)	Cinnamon powder
2g	(0,2%)	Nutmeg powder
2g	(0,2%)	Ginger powder
4g	(0,3%)	Anise powder
2g	(0,2%)	Zest of yellow lemons
2g	(0,2%)	Orange zest
200g	(17,3%)	Whole eggs
250g	(21,7%)	Fir honey
50g	(4,3%)	Invert sugar ()
10g	(0,9%)	Liquid vanilla extract
1153g	(100%)	TOTAL

Process

Heat milk to 50°C.
Place the flours, PF baking powder, muscovado, spices and citrus zest in the mixer bowl.
Add eggs in small batches at medium speed, then add warm milk directly.
Add honey, invert sugar and vanilla.
Blend until smooth and homogenous.

Assembly and information

Line a lightly greased 50cm cake tin with greaseproof paper. Weigh out 1.5kg of mass.
The mixture should reach halfway up the tin before baking.
Bake in a closed oven, ventilation 4/5 at 160°C for around 50 minutes (always check for doneness).
Shrink-wrap when removed from the oven to retain moisture. Gingerbread can be frozen.
When ready, glaze the gingerbread with the neutral glaze heated to 45°C and decorate.

Board

Baking powder PF is a phosphate-free baking powder.
Light muscovado sugar adds flavor and color to gingerbread.
Invert sugar lowers the cost of production by having the same texturizing and preserving properties as honey.
Use the "5 spices for cakes" spice mix from Alexis Lepers instead of powdered spices.