Separate the yolks from the whites. Mix the butter with sugar 1.5 with a wooden spoon or electric mixer, add the egg yolksone by one. Add the honey, baking soda, spices, flour and milk. Mix well. Beat the egg whites and add to the gingerbread batter. Stir gently with a spoon. Grease the baking form, pour the batter and put it in the oven. Bake for about 1 hour at 180 ° C. Do not open the oven while baking, so that the dough does not subside. After removing from the oven cool slightly and remove from the pan. When it cools completely, wrapp in a cloth. The cake maintains freshness for a long time; tastes best after 3 days.
4.5 cups rye flour
6 eggs
150 grams of butter
1 cup of natural honey from honeydew
1.5 cups of sugar
3 teaspoons of baking soda
2 tsp gingerbread spices
1 cup milk (to get the right consistency of dough)