Chocolate spice cakes in icing by Liza Glinskaya🍪

🍪Chocolate spice cakes
🍪Dough:
200 ml milk (6.6 fl. oz)
50 g honey (1.8 oz)
20 g butter (0.7 oz)
1 tsp. cinnamon
1 tsp. ginger
1/3 tsp. nutmeg
100 g flour (3.6 oz)
200 g sugar (7 oz)
40 g egg yolks (2 eggs)
250 g flour (9 oz, Part II)
60 g cocoa powder (2.1 oz)
pinch of salt
7g baking soda (0.5 tsp.)
🍪Prepare the gingerbread dough.
1. Mix milk, spices, honey, melted butter and heat until steaming.
2. Mix sugar and flour (I part), stir to combine.
3. Add milk and spices and stir. Let stand for a few minutes, add yolks and stir.
4. Mix flour (Part II), baking soda, salt, cocoa powder. Add ½ part of the dry ingredients through a sieve to the custard base, mix.
5. Add the rest of the dry ingredients through a sieve and knead the dough - all the flour should be moistened.
6. Roll out the dough into a 1cm thick layer, use a mould to cut out the gingerbread men and place them on a baking tray lined with parchment.
7. Bake the gingerbread in a preheated 350F oven with convection for 10 minutes. Allow the finished gingerbread to cool.
🥄 Icing:
60 g protein (2 pieces)
250 g powdered sugar (9 oz)
1 tsp lemon juice (or a pinch of citric acid)
🥄Prepare the icing.
Mix powdered sugar, lemon juice and whites. Stir.
🍪Smear the icing on all sides of the gingerbread.