In Russia, spice cakes (also known as pryanik or gingerbread) are still made nowadays, particularly in the urban communities of Tula and Gorodets. Furthermore, in spite of the fact that they are not quite the same as those made a century back, they still have their specific taste, making them stand apart among different sorts of cakes and baked goods.
Kovrizhka is a lot greater variant of pryanik, with a size that can reach up to 1.5 meters square and ten centimeter high. Its surprisingly enormous size allows for the simplicity of transportation and helps ensure that it will remain safeguarded for quite a while.
In this article, we will talk about Kovrizhka; a special Russian gingerbread for your winter season holiday. Keep on reading and find out what makes it special.
More About Kovrizhka
Kovrizhka, similar to each pryanik, gets its taste from the flavors, the most attribute of which is ginger-cinnamon. In any case, these days, flavors, for example, nutmeg, anise, and numerous others are likewise utilized. What is more, you can include raisins, sugar-coated citrus strips, and nuts when making kovrizhka, which, incidentally, is the main kind of pryanik that generally has jam as a center layer.
Without the flavors, the gingerbread batter is not all that much: essentially just flour, nectar, and sugar. Kovrizhka is one of only a few of any gingerbread types that contain small quantities of egg and milk. Additionally, it is the nectar and sugar that ties the fixings in the traditional recipe. This composition clarifies its exceptional thickness: the mixture does not require rising since yeast is not utilized. Kovrizhka can be prepared both from the exceptionally thick and hardened mixture as well as a batter with an extremely fluid, cream consistency. On account of the high nectar content, kovrizhka will remain fresh for quite a while.
How to Make Kovrizhka
First things first, you have to make the zest blend by combining and including these ground flavors: two tablespoons of cinnamon, ½ tablespoon of cardamom, ¼ tablespoon of clove, ½ tablespoon of allspice, ¼ tablespoon of nutmeg, ½ tablespoon of ginger powder, ¼ tablespoon of dark pepper, and ¼ tablespoon of anise.
Warmth the stove to 160°C. In a major pot, heat the water and flavors to the point of boiling. Simultaneously, in another pot, combine glucose syrup and nectar, and warm the fluid to 60°C.
Empty the nectar glucose blend into the bubbled sugar syrup and whisk until homogenous; take the blend off the warmth. In a bowl, include your flours, salt, and baking powder.
Place the flour blend into the pot with every one of the flavor, and include the dry fixings with a wooden spoon. At that point, include the egg yolks with flavors; include once more. At last, include the liquefied margarine joined with soda. Your blend ought to be homogenous, thick, and not sticky.
Set up your mold by fixing it with baking paper and brush it with a meager layer of butter. Spot the blend into the mold. Generally, the mold ought to be square or rectangular and the thickness of the mixture before baking ought to be around 2 – 2.5 centimeters.
Put the kovrizhka into the hot stove and bake for around 45 minutes to 60 minutes, or until the toothpick comes out clean. Take out when well-baked and let it completely cool down. Take the kovrizhka and turn it over (the base part is flatter and more level than the top part). Cut into two sections; top and base. Smear apricot, cherry or any tart jam on the base layer and cover with the top layer.
How to Make the Glaze
Set up the coating by combining all fixings and whip with a blender for five minutes, until exceptionally smooth. Smear the coating over your kovrizhka and smooth with a spatula. Let the coating dry for at least 60 minutes.