John Myers
Ingredients for 1 servings:
- 3 eggs
- 1 egg yolk
- 140 g sugar
- 200 g marzipan
- 1 egg white
- 80 g powdered sugar
- 100 g hazelnuts, roughly chopped, roasted
- 300 g hazelnuts, finely ground
- 100 g candied orange peel
- 2 pinches of ammonium bicarbonate
- 1 pack of gingerbread spice, 15 g
- 2 tsp, smothered cinnamon
- 30 wafers ∅ 70 mm
- Cake icing
Instructions
Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours
as from the confectioner, with the gingerbread bell, makes about 30 pieces
Whisk the egg, egg yolk, and sugar by hand in a bain-marie until warm. Whisk slowly until cold with a mixer. Do not beat until foamy! Whisk the marzipan, 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 into the gingerbread dome with a knife. Lightly press the wafer (70 mm diameter) down and place it on a baking sheet. (Of course, you can also spread the gingerbread onto the wafers by hand.) Let the gingerbread dry for about 3-4 hours. They should have a light skin, so they don’t stick to your fingers. Bake at 160°C (convection oven) for about 15 minutes. Once cooled, dip in the chocolate glaze and let drain. Place on baking paper before the glaze hardens to prevent sticking. Tip: To prevent too much cake glaze from sticking to the wafer, I blow it off with a hairdryer. (Gingerbread spice: 5 g cinnamon, 5 g cardamom, 5 g ground cloves and mace)
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