Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 325 g butter, soft
- 250 grams sugar
- 1 ½ tablespoon gingerbread spice
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 5 egg (s)
- 325 g hazelnuts, round
- 200 g flour
- 1 teaspoon Baking powder
- 6 tablespoon mulled wine
- 375 g powdered suar
- 2 sachets hazelnuts, chopped
Print Recipe
Pin Recipe Instructions
- Beat the butter, sugar, gingerbread spice, vanilla sugar and salt until frothy. Add the eggs one by one and continue to beat.
- Mix the hazelnuts, flour and baking powder, add to the mixture and fold in.
- Place the dough on a baking sheet lined with baking paper and smooth it out. Bake in the preheated oven for 20-25 minutes at 175 °. Remove the cake and let it cool down.
- For the sauce, stir together the cold mulled wine and powdered sugar.
- Brush the cake with it, the chopped and at will
- Sprinkle with roasted hazelnuts.
- Let dry and cut into small diamonds.
- Makes about 30-50 pieces, depending on the size.
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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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