Chocolate gingerbread with icing, ginger and cinnamon

To begin with, we prepare chocolate ginger dough. Sift the flour with a slide, pour baking powder into it, add cocoa, ground cloves, ginger and cinnamon. Here we also put the softened butter and grind it with a fork together with flour. We will get flour lumps. After we drive the egg here, stir. Add sugar and knead a moderately steep dough. We form the dough into a ball, wrap it in a film and put it in the refrigerator for two hours. Then we take it out, roll it into a layer about seven millimeters thick. Pre-prepared paper stencils (these can be any figures) are applied to the dough and carefully encircle them with a knife. Sprinkle the baking sheet with flour, put our gingerbread, cover them with beaten egg yolk on top. Bake in a well-heated oven for about 15 minutes. We cool all the gingerbread after baking and after that we apply the necessary drawings with protein cream (various food dyes can be added to the cream).
Protein cream: beat the cooled proteins at high speed with a mixer. When we get a stable foam, pour powdered sugar in a thin stream. After squeezing out the juice from half a lemon and whisk for another 10 seconds.