Christmas gingerbread
- 2 eggs (size S)
- 200 g Sugar
- 1 packet vanillin- Sugar
- 1 knife tip ground
- Cloves
-
grated peel from 1/2 - untreated lemon
- 1 packet Orange-back
- 40 g Diced orange peel and lemon peel
- 125 g ground almonds
- 125 g ground hazelnut kernels
- 1 pinch ginger powder
- 1 packet (10 g) special baking cocoa
- 1/2 packet baking powder
- 5 square wafers
- (à 122 x 202 mm)
-
200 g Icing sugar - 3 EL Lemon juice
- halved, candied cherries almonds
- diced pickled
- Ginger
75 minutes
light
- 1.
- Beat eggs, sugar, vanilla sugar, cloves, lemon peel and orange-back with the whisk of the hand mixer until frothy. Chop the orange peel and lemon peel a little. With the ground almond and hazelnut kernels, a little ginger, cocoa and baking powder gradually stir into the frothy egg cream. Cut the wafers into 4 pieces each and spread 1 tablespoon of the prepared mixture on each. Place on a baking sheet and bake in a preheated oven (electric stove: 150 ° C / gas: level 1) for 30 minutes. Let cool on a wire rack. Mix powdered sugar and lemon juice to a spreadable glaze. Spread on the gingerbread with a thick brush. Decorate the still moist cakes with cherries, almonds and ginger. Let dry. Resultsapprox. 20 pieces
- 2.
- Christmas decorations: wheels
1 portion approx. :
- 180 kcal
- 750 kJ
- 3 g protein
- 8 g Fat
- 24 g carbohydrates
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