Gingerbread village in the snow

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Heat honey, 100 g sugar and 2 tablespoons water while stirring until the sugar is dissolved. Let everything cool down for 10 minutes. Separate 2 eggs. Stir 1 egg, 2 egg yolks and 1 tablespoon of sugar with a hand mixer until creamy, stir in the honey. Mix flour, cocoa, spices and baking powder. Sift it over the honey mixture. Knead everything first with the dough hooks, then with floured hands to a smooth dough. Grease and flour a sheet. Roll out the dough on it

2. 2

   Preheat the oven: Electric cooker: 175 °C (circulating air: 150 °C/ gas: level 2). Bake the dough for 15-20 minutes and let it

3. 3

   Cool down for 5 minutes. Cut it 1x lengthwise and 1x crosswise on the sheet. Now cut 2 of the plates into quarters, so that you have 2 large and 8 small rectangles in total. Let the cake plates cool down. Stir both egg whites and 450 g icing sugar for the icing with the whisk of the hand mixer until thick and creamy

4. 4

   Pour the casting into a piping bag with a small spout or into a freezer bag (cut off one corner of the bag). Spray half of the dough sheets with a strip of icing on each long edge. Glue the plates together with the cast to make 1 large and 4 small huts. Place them against an upside-down cup or glass so that they do not fall over

5. 5

   Leave the huts to dry for 15-20 minutes so that they hold together well. During this time, close the piping bag or freezer bag well so that the cast remains moist! Then spray the remaining casting onto the huts with ridge, bricks and icicles. Then stick nuts and sweets all over them. Put the huts on a tray and "snow" them with icing and hail sugar