Christmas gingerbread
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size S)
- 200 g Sugar
- 1 package Vanillin sugar
- 1 knife tip ground
- 7-10 Tbsp Cloves
- 7-10 Tbsp grated peel of 1/2
- 7-10 Tbsp untreated lemon
- 1 package Orange-Back
- 40 g diced candied orange and lemon peel
- 125 g crushed almonds
- 125 g ground hazelnuts
- 1 pinch Ginger powder
- 1 package (10 g) Special baking cocoa
- 1/2 package Baking Powder
- 5 square wafers
- 7-10 Tbsp (each 122 x 202 mm)
- 200 g Icing sugar
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp halved, candied cherries almonds
- 7-10 Tbsp diced pickled
- 7-10 Tbsp Ginger
Directions
- 1
Beat the eggs, sugar, vanilla sugar, cloves, lemon peel and orange-back with the whisk of the hand mixer until foamy. Crush the candied orange peel and lemon peel cubes a little more. Gradually add the ground almond and hazelnut kernels, some ginger, cocoa and baking powder to the foamy egg cream. Cut the baking wafers into 4 pieces and spread 1 tablespoon of the prepared mixture on each. Put them on a baking tray and bake in the preheated oven (electric cooker: 150°C/ gas: level 1) for 30 minutes. Let it cool down on a cake rack.
- 2
Mix icing sugar and lemon juice to a spreadable glaze. Spread on the gingerbread with a thick brush. Decorate the still moist cakes with cherries, almonds and the ginger. Leave to dry. Results in about 20 pieces
- 3
Christmas decoration: Wheels
Nutrition Facts
180 kcal
24 g
8 g
3 g
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