Gingerbread cake

Ingredients for 1 servings:

• 250 g nuts, ground
• 300 g gingerbread (hearts; not filled)
• 7 eggs
• 200 g butter
• 175 g sugar
• 2 tbsp gingerbread spice
• 2 tbsp honey, liquid
• 100 ml rum
• 400 g milk chocolate coating
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chocolate gingerbread wreath

Roast the nuts without fat and let cool. Finely crumble the gingerbread. Grease a 26 cm springform pan and dust with flour or breadcrumbs. Separate the eggs. Beat the butter, 75 g of sugar, and spices until creamy. Alternately stir in the egg yolks and honey. Mix the nuts and gingerbread crumbs and fold in. Add the rum. Beat the egg whites until stiff and mix in 100 g of sugar. Slowly fold the beaten egg whites into the batter. Pour the batter into the springform pan. Preheat oven to 175 °C (top/bottom heat). Bake the cake for approx. 1 hour. Let cool. Melt the chocolate coating and pour it over the cooled cake. If you make 20 slices, one has 386 kcal.