Plum tears

COOK TIME
90 mins

TOTAL TIME
1770 mins

Ingredients

Directions

1. 1

   Heat honey, sugar and 75 g butter in a saucepan, stirring slowly, until the sugar has dissolved. Leave to cool down a little. Mix flour, baking powder, cocoa, gingerbread spice and salt. Stir egg yolk and lemon peel into the lukewarm honey mixture. Sift the flour mixture over it and knead everything first with the dough hooks of the hand mixer, then with your hands. Wrap the dough in foil and chill overnight.

2. 2

   Roll out the dough on a floured work surface to a thickness of 4-5 mm. Cut out tear shapes with an oval/ egg-shaped cutter (approx. 5.5 cm wide / approx. 8.5 cm long). Place on 2 baking trays lined with baking paper. Knead the rest of the dough again and again and cut out further "tears" until the whole dough is used up. Spread the cookies thinly with milk and bake the covered baking trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 10 minutes. Pull the finished gingerbread with the baking paper onto a grid and let it cool down.

3. 3

   Coarsely grate the marzipan and put it in a bowl with 100 g of softened butter, plum water and cinnamon. Cut the vanilla pod open lengthwise, scrape out the pulp and add to the marzipan. Stir with the whisk of the hand mixer until smooth. Pour the mixture into a piping bag with a perforated spout (approx. 10 mm Ø) and spray as a rim onto the gingerbread. Leave to dry overnight in a cool place.

4. 4

   Warm the plum jam in a pot, let it cool down a little and fill the "tears" with it. Let it cool down and get firm. Coarsely chop the chocolate coating and melt it over a warm water bath. Decorate "Tears" thickly with chocolate door strips and let it dry.

Nutrition Facts

KCAL
220 kcal

CARBS
29 g

FATS
9 g

PROTEINS
3 g