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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