Try this delicious cake recipe:
Beat the eggs with the sugar until thick and creamy. Stir in the lemon zest, spices, salt, almond kernels and candied orange peel. Sift the flour with the baking powder over the top and stir through with the egg mixture.
Place the wafers on the baking tray. Place mounds of dough on top and spread in a dome shape with a wet kitchen knife. Let rest for one hour. Preheat oven to 175 °C.
Bake the gingerbread in the oven (center, convection oven 150 °C) for 20 minutes.
Stir the powdered sugar with the juice of one lemon. Let the cooking chocolate melt.
Coat half of each gingerbread with one of the glazes. Sprinkle the dark gingerbread with almond kernels, the light ones with pistachios.
– Preparation time: 40 min – Resting time: 1 hour
– Baking time per baking tray: 20 min
*= for about 30 pieces This recipe comes with friendly support (for the Zdf) from: “Stollen, Hörnchen & Co.” Graefe und
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