Summary

Ingredients

• 250 g nuts, round
• 300 g inerbread hearts (not filled)
• 7 egg (s)
• 200 g butter
• 75 grams sugar
• 2 tablespoon gingerbread spice
• 2 tablespoon honey, liquid
• 100 ml rum
• 400 g couverture, whole milk
• 100 g suar

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Instructions

1. Let the nuts cool down without roasting them. Finely crumble the gingerbread. Grease the springform pan (26 cm) and dust with flour or breadcrumbs. Separate eggs. Beat butter and 75g sugar and spices until creamy. Mix in egg yolks and honey alternately. Mix the nuts and gingerbread crumbs and fold in. Add the rum. Beat egg whites until stiff and mix in 100g sugar. Slowly add the egg whites to the batter.
2. Preheat the oven to 175 ° C and bake for about 1 hour. Let cool down.
3. Melt the couverture and pour over the chilled cake.