Piernik (Polish gingerbread) (Polish Dessert)

Heat the oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 20cm deep cake tin with baking paper. Put the honey, sugar and butter in a medium saucepan and cook over medium heat until completely melted. Remove from heat and let cool. Put the flour and spices in a large bowl and mix everything.

step 2
Once the liquid ingredients have cooled, add the eggs. Pour over the dry ingredients, whisking to form a soft dough; Be careful not to overmix, as this can lead to a dry cake. Pour into the prepared pan and bake for 50-55 minutes or until risen and a skewer inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 20 minutes before turning out onto a wire rack to cool completely.

step 3
Once cooled, use a large serrated knife to cut the cake into 3 layers. Spread the jam over the bottom 2 layers of the cake, then reassemble the cake and set it aside while you prepare the frosting. Put the cream, chocolate and honey in a medium saucepan and cook over medium-low heat until the chocolate is melted and you have a smooth, pourable mixture. Place the cake on a rack set over a parchment paper-lined baking sheet and pour over the glaze, making sure to cover the entire cake. Use a slice of fish to carefully transfer the cake to a serving plate and let the glaze set. To decorate, sprinkle with a little edible gold dust, if you like. Uniced, this cake will keep for up to 5 days. Once chilled, enjoy within 3 days; simply store in the refrigerator, but remove before serving and eat at room temperature.

foods：
140 g unsalted butter
300 g light honey
100 g brown sugar
375 g self-rising flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 large eggs
200 g plum jam
225ml Double Cream
140 g dark chocolate
3 tablespoons of light honey