A great cake recipe for any occasion:

Hazelnuts, marzipan, 550 g candied orange peel, candied lemon peel, sugar, 300 g egg whites and gingerbread spice in a whipping kettle form. put everything together on a water bath with boiling hot water and mix the ingredients with a stirring spoon o. Ae. Move the quantity with the stirring spoon for about 8-10 min until the egg white binds. Then remove from the water bath and cool to room temperature.

Whip 150 g egg whites with 150 g sugar until stiff and fold into the cooled mixture together with the flour. Spread the wafers evenly on a baking tray lined with parchment paper, shape the dough into a piping bag and pipe it high on the wafers. Before baking, let everything dry together for 20 min and then bake at 170 degrees for 10 min. (Prick a gingerbread with a wooden skewer, when no more dough sticks to it the gingerbreads are done baking).

Put the cooking chocolate in a saucepan, put the saucepan on a boiling water bath and let the cooking chocolate melt carefully. When the cooking chocolate has a heat of about 50 degrees (lip test: cooking chocolate feels good warm on the lip) remove from the water bath and cool, stirring occasionally, but the cooking chocolate should still be liquid. Stir in the light butter, then place the cooking chocolate again briefly on the water bath and heat to about 30 degrees (lip test: cooking chocolate still feels cooled on the lip). The cooled

Chocolate Nut Gingerbread

Ingredients:

Instructions:

Related Recipes: