Elisen gingerbread with figs

Name: Elisen gingerbread with figs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 100 g dried figs; 40 g Flour; 2 Eggs (size M); 175 g demerara sugar; 1 package Vanillin sugar; 1 heaped Tsp gingerbread spice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1/2 Bottle Rum Flavour; 1/2 TEASPOON Baking Powder; 150 g crushed almonds; 7-10 Tbsp with skin; 100 g ground hazelnuts; 40 (approx. 16 g) Baking wafers, 50 mm ø; 5 whole almonds; 7-10 Tbsp with skin; 5 whole almonds; 7-10 Tbsp skinless; 10 Cherries; 15-20 g Pistachios; 7-10 Tbsp cores; 125 g Icing sugar; 175 g Dark chocolate coating; 1 cube (25 g) Coconut oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

100 g dried figs
40 g Flour
2 Eggs (size M)
175 g demerara sugar
1 package Vanillin sugar
1 heaped Tsp gingerbread spice
7-10 Tbsp grated rind of 1/2 untreated lemon
1/2 Bottle Rum Flavour
1/2 TEASPOON Baking Powder
150 g crushed almonds
7-10 Tbsp with skin
100 g ground hazelnuts
40 (approx. 16 g) Baking wafers, 50 mm ø
5 whole almonds
7-10 Tbsp with skin
5 whole almonds
7-10 Tbsp skinless
10 Cherries
15-20 g Pistachios
7-10 Tbsp cores
125 g Icing sugar
175 g Dark chocolate coating
1 cube (25 g) Coconut oil

Directions

1
Cut the stalk off the figs and dice them very finely. Mix with about 1 tablespoon of flour so that the cubes do not stick together. Separate the eggs, beat the egg white until stiff and finally pour in half of the sugar while stirring.
2
Cream egg yolk, remaining sugar, vanillin sugar, gingerbread spice, lemon peel and rum flavouring with the whisks of the hand mixer for about 2 minutes. Mix remaining flour and baking powder and sieve onto the egg yolk mixture.
3
Add almonds, nuts and figs and mix everything together. Then carefully fold in the beaten egg white. Spread the mixture on the wafers with a knife and spread it on two baking trays. Bake one after the other in the preheated oven (electric oven: 150 °C/ gas: level 1) for about 20 minutes.
4
In the meantime, halve the almonds and the cherries. Quarter the pistachios. Mix icing sugar and 2-3 tablespoons of hot water. Place the finished Elisen gingerbread on a cake rack. Spread half of the Elisenlebkuchen while still warm with icing and decorate with cherries, almonds and pistachios as desired.
5
Coarsely chop the couverture and palmine and melt in a hot water bath. Spread the rest of the cooled Elisen gingerbread with it and decorate.