Gingerbread
easy
45 mins
45 mins
Ingredients
- 250 g dark beet syrup
- 250 g Sugar
- 4 Eggs (size M)
- 500 g Flour
- 1 package Baking Powder
- 2 coated Tsp ground cinnamon
- 1 coated Tsp ground cloves
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1/4 l Milk
- 75 g chopped almonds
- 50 g diced candied peel
- 2 coated Tsp salt of the hartshorn
- 125 g white vegetable fat
- 40 g Icing sugar
- 40 g Cocoa powder (weakly deoiled)
- 60 g peeled almonds
- 15 candied cherries, halved
- 7-10 Tbsp Grease
Directions
- 1
Warm the syrup and stir with sugar and 2 eggs until foamy. Mix flour with baking powder, cinnamon, cloves and lemon peel. Stir the milk and flour mixture into the sugar mixture. Mix almonds, cinnamon, cinnamon, cloves and salt and stir in as well. Spread the dough on the greased fat pan of the oven. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Let it cool down. Melt the vegetable fat, warming up only slightly. Mix well with icing sugar, remaining eggs and cocoa. Spread the icing on the cooled down cake. Cut about 30 pieces of 5x7 cm. Garnish with almond and cherry halves, press on the icing. Results in about 30 pieces
- 2
Preparation time approx. 45 minutes, without time to cool down. / 220 calories
- 3
Protein: 3,32 g
- 4
Carbohydrates: 29,74 g
- 5
Dishes: Kahla
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