Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 350 g flour
- 300 g suar
- 150 g lemon peel, finely chopped or weihed
- 100 g hazelnuts, round
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 pack gingerbread spice
- 0.25 liter ¼ milk
- 150 g butter
- 2 tablespoon honey
- 4 egg (s)
For the cast:
- 10 tablespoon sugar
- 250 g coconut fat
- 2 tablespoon cocoa powder
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- For the dough, dry mix the ingredients from flour to gingerbread spice. Mix the ingredients from milk to eggs in the same way and mix well with the dry matter.
- Spread the dough evenly on a baking sheet lined with baking paper and bake in the preheated oven at 170 ° C on the middle rack for about 30 minutes.
- Turn the finished, still warm cake onto a wire shelf and peel off the baking paper.
- For the topping, stir the eggs and sugar with a whisk until frothy. Heat coconut oil. Slowly stir in together with the cocoa powder. Then spread on the cooled cake.
- Let the cake stand for one night and then cut it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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