Perník Gingerbread Slice

This recipe for Perník, a traditional Bohemian gingerbread infused with classic Czech spices, is baked on a sheet. The spices enrich its flavor, providing a delightful surprise with every bite.

Course Sweet Pastry

Cuisine Czech

Keyword Sheet cakes

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 401kcal

Author Petra Kupská

Ingredients

Gingerbread Slice Batter:

2 eggs at room temperature
1 ¼ cups granulated sugar
3 cups all-purpose flour
½ Tablespoon baking powder
2 Tablespoons dark cocoa powder Dutch type
½ cup sunflower oil (or canola)
1 ½ cups milk lukewarm

Gingerbread Spice Mix:

3 pieces cloves
1 teaspoon aniseed
2 pieces allspice
1 teaspoon ground cinnamon
1 teaspoon lemon zest freshly shredded
1 teaspoon orange zest freshly shredded

Miscellaneous:

1 cup fruit jam preferably a tangier one; for the decorative grid
½ Tablespoon solid fat to grease the baking sheet
2 Tablespoons all-purpose flour to dust the baking sheet

Cups - Metric

Instructions

Preparing gingerbread spice mix:

Grind 1 teaspoon aniseed, 2 pieces allspice, and 3 pieces cloves using a spice grinder, either electric or manual. Sift the ground mixture through a coarse sieve to eliminate any remaining tough spice residue.
Add 1 teaspoon ground cinnamon.
Thoroughly wash the orange and lemon, then finely grate the fresh zest from each citrus. Add 1 teaspoon lemon zest and 1 teaspoon orange zest to the gingerbread mixture and stir well.

Making gingerbread Perník slice:

Grease a baking dish with ½ Tablespoon solid fat and dust it with 2 Tablespoons all-purpose flour.
Using an electric hand mixer, beat 2 eggs with 1 ¼ cups granulated sugar until the mixture becomes foamy. Be patient; this process will take about five minutes.
In a bowl, combine 3 cups all-purpose flour with ½ Tablespoon baking powder and 2 Tablespoons dark cocoa powder.
Gradually add the flour mixture, 1 ½ cups milk, and ½ cup sunflower oil to the beaten eggs, mixing slowly with an electric mixer. Finally, stir in the gingerbread spice mix.
Pour the gingerbread batter onto the prepared baking sheet and use a spatula to smooth and level the surface.
Heat 1 cup fruit jam in a saucepan until it is warm but not hot. If it is too thick, add a tablespoon or two of water and stir until you achieve a semi-liquid consistency. Fill a pastry bag with a ¼ inch (0.5 cm) cut-off tip with the prepared jam mixture. Use the pastry bag to create a diagonal grid pattern across the surface of the pastry.
Bake the Perník gingerbread cake in the preheated oven 350 °F for 30 minutes.

Notes

SERVING: Allow the gingerbread cake to cool completely, then cut it into slices approximately 3x3 inches (7x7 cm) in size. Serve with a good cup of coffee or tea.
BAKING DISH: I baked the gingerbread on a 12x14 inch (30x35 cm) baking dish. You can use a slightly larger baking sheet if desired; the gingerbread will be thinner, and you might need more jam for the grid pattern.
The gingerbread slice will puff up significantly on the baking sheet, but the jam grid will compress the dough, creating an attractive textured effect on the surface.
Use a more distinctive jam for an enhanced flavor. The jam adds a significant flavor boost to the gingerbread cake. I mixed plum jam with currant jam for a unique taste.
Warmed jam is easier to pipe. If it's too stiff, thin it with a bit of water while heating. Whisk well to create a smooth, clump-free mixture.

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