Elisen gingerbread with exotic dried fruit

Name: Elisen gingerbread with exotic dried fruit
Cook time: 3 h
Total time: 3 h
Yield: 50
Ingredients: 200 g Dark chocolate; 400 g ground almonds without skin; 500 g ground hazelnuts; 25 g Cornstarch; 750 g demerara sugar; 1 pack of Gingerbread spice (8 individually packed spices); 9 Eggs (size M); 2 (200 g each) Bag Tropical mixture of dried fruits and nuts; 50 (7 cm Ø) Baking wafers; 200 g Milk and dark chocolate; 1 cube (25 g) Coconut oil; 250 g Icing sugar; 7-10 Tbsp Almond, cashew nuts, dried fruit, etc.; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 50

200 g Dark chocolate
400 g ground almonds without skin
500 g ground hazelnuts
25 g Cornstarch
750 g demerara sugar
1 pack of Gingerbread spice (8 individually packed spices)
9 Eggs (size M)
2 (200 g each) Bag Tropical mixture of dried fruits and nuts
50 (7 cm Ø) Baking wafers
200 g Milk and dark chocolate
1 cube (25 g) Coconut oil
250 g Icing sugar
7-10 Tbsp Almond, cashew nuts, dried fruit, etc.
baking paper

Directions

1
Roughly chop the chocolate. Put almonds, nuts, starch, sugar, gingerbread, spices and eggs into a very large mixing bowl and knead with the dough hooks of the hand mixer. Knead chocolate and dried fruit with nuts. Cover and chill overnight. Spread the gingerbread mixture evenly on the wafers with your hands (it sticks a little bit) and press it on a little bit.
2
Place on 4 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Place on a rack and let cool off. Coarsely chop the chocolate coating. Melt 3/4 of the couverture and coconut oil over a warm water bath. Remove from the heat, add the rest of the couverture and dissolve while stirring. Stir icing sugar and 4-5 tablespoons of water until smooth. Spread half of the gingerbread with icing sugar icing. Dip the rest of the gingerbread in the couverture, drain and place on a grid with the wafer side.
3
Remove from the heat, add the rest of the couverture and dissolve while stirring. Stir icing sugar and 4-5 tablespoons of water until smooth. Spread half of the gingerbread with icing sugar icing. Dip the rest of the gingerbread in the couverture, drain and place on a grid with the wafer side. Leave to dry. Decorate with dried fruit, almonds, cashew nuts etc.
4
15 hours waiting time