Butter (for greasing)
For the dough
2 1/2 cups all-purpose flour (300 g)
2 1/2 teaspoons active dry yeast
1 teaspoon grated ginger
1/2 teaspoon ground pimento
1/2 cup butter (100 g)
1 cup honey (235 g)
1 egg
3/4 cup plain yogurt (180 ml)
For the topping
2 egg whites
1 1/2 cups granulated sugar (270 g)
2 tablespoons light corn syrup (Karo)
1 teaspoon vanilla extract
Butter (for greasing)
For the dough
2 1/2 cups all-purpose flour (300 g)
2 1/2 teaspoons active dry yeast
1 teaspoon grated ginger
1/2 teaspoon ground pimento
1/2 cup butter (100 g)
1 cup honey (235 g)
1 egg
3/4 cup plain yogurt (180 ml)
For the topping
2 egg whites
1 1/2 cups granulated sugar (270 g)
2 tablespoons light corn syrup (Karo)
1 teaspoon vanilla extract
Grease a 9x13-inch baking dish with butter. Reserve
Preheat the oven to 350°F (medium heat)
Prepare the dough: in a small bowl, combine the flour, yeast, ginger, and pimento. Reserve
In a stand mixer, cream the butter until smooth (approximately 2 minutes)
Add the honey and egg and mix well (approximately 1 minute)
Gradually add the reserved flour mixture and yogurt, alternating with beating
Pour into the prepared baking dish and bake at 350°F for about 30 minutes
Let it cool completely
Prepare the topping: while the cake is cooling, beat the egg whites in a stand mixer until stiff peaks form. Reserve
In a medium saucepan with 5 cups of boiling water (1,2 liters), add the reserved egg whites, sugar, and corn syrup
Beat with an electric mixer on low speed, in a water bath, until stiff peaks form (approximately 7 minutes)
Add the vanilla extract and mix well
Spread over the cake and let it cool completely
Cut into 5x6 cm pieces, place on a decorative platter, and serve immediately
201 calories per serving.
