Gingerbread slices with raspberry and meringue

Name: Gingerbread slices with raspberry and meringue
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 250 g soft butter; 250 g Sugar; 1 package Vanillin sugar; 1 (15 g) Package; 7-10 Tbsp Gingerbread spice salt; 4 eggs + 7 egg white (size M); 500 g Flour; 3 tablespoons (10 g each) Cocoa; 1 package Baking Powder; 1 glass (340 g) Raspberry Jam; 200 g Icing sugar; 200 g ground almonds (without skin); 7-10 Tbsp Icing sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
175 mins

TOTAL TIME
175 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
250 g soft butter
250 g Sugar
1 package Vanillin sugar
1 (15 g) Package
7-10 Tbsp Gingerbread spice salt
4 eggs + 7 egg white (size M)
500 g Flour
3 tablespoons (10 g each) Cocoa
1 package Baking Powder
1 glass (340 g) Raspberry Jam
200 g Icing sugar
200 g ground almonds (without skin)
7-10 Tbsp Icing sugar

Directions

1
Grease the fat pan of the oven (approx. 32 x 39 cm; at least 3.5 cm deep). Cream butter, sugar, vanilla sugar, gingerbread spice and 1 pinch of salt with the whisk of the hand mixer.
2
Stir in 4 eggs one after the other. Mix flour, cocoa and baking powder, sieve on top and stir in briefly.
3
Spread the dough on the fat pan. Stir the raspberry jam until smooth, pour onto the dough and spread evenly, e.g. with a cake server.
4
Beat 7 egg whites and 1 pinch of salt until stiff. Gradually add 200 g icing sugar while continuing to beat. Add ground almonds to the beaten egg white (photo) and spread the beaten egg white loosely on the jam.
5
Bake the cake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down. Dust with icing sugar and cut into pieces.