Elisen Gingerbread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s)
- 1 egg yolk
- 140 g suar
- 150 g marzipan
- 1 egg white
- 80 g powdered suar
- 75 g hazelnuts, rouhly chopped, roasted
- 150 g hazelnuts, finely round
- 75 g orane peel
- 100 g flour, (405)
- 2 pinches deer horn salt
- 1 point gingerbread spice
- 2 pinches cinnamon
- Wafers
- Cake icing
Print Recipe
Pin Recipe Instructions
- Mix the egg, egg yolk and sugar in a warm water bath. Stir cold with the machine. Don`t beat it until frothy !!
- Work the marzipan with the powdered sugar and egg white until smooth and stir into the egg mixture.
- Mix the remaining ingredients well. Fold into the mixture with a wooden spoon.
- Spread the gingerbread dough on baking wafers (20 g dough for 70 cm wafers)
- Allow the gingerbread to dry for about 4-5 hours. The surface must be dry.
- Bake at 150 ° C for about 15 minutes.
- After cooling, dip in chocolate icing and drain.
- (Gingerbread spice: 5 g cinnamon, 5 g cardamom, 5 g cloves mixed with mace)
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