Elisen gingerbread

Ingredients for 1 servings:

• 5 eggs
• 350 g raw cane sugar
• 200 g almonds, ground
• 200 g hazelnuts, ground
• 200 g hazelnuts, chopped and roasted
• 50 g walnut kernels, chopped
• 50 g wheat flour
• 100 g candied lemon
• 100 g candied orange peel
• 1 pack lemon peel, grated
• 1 pack orange peel, grated
• 15 g gingerbread spice
• 1 pack of baking wafers, round, 5 cm diameter, approx.
• 250 g cake icing

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 30 minutes

simple, needs time to rest

First, prepare all the ingredients. It’s easiest to buy everything pre-packaged. However, if you prefer, you can also grind, grate, and chop them yourself. Walnuts aren’t usually available chopped, so you’ll have to chop them yourself. Candied lemon and candied orange peel are always too coarse for gingerbread and need to be finely chopped. It’s strenuous, but worth it. Put the eggs and raw cane sugar in a food processor and whisk for 5 minutes until they form a light, voluminous cream. Add the candied lemon peel, candied orange peel, lemon and orange zest, and whisk briefly until evenly blended. Mix the remaining dry ingredients in a large baking bowl. Pour the creamy egg mixture over the mixture and fold it in with a spatula or wooden spoon. Cover the mixture with a lid or plastic wrap and refrigerate overnight. The next day, when you’re ready to shape the gingerbread, set aside some of the wafers in a stack and get two tablespoons to use as a guide. Use a tablespoon to scoop a generous amount of dough from the bowl and pass it to the other. This will give you just the right amount. Any excess will fall back into the bowl. Roll the lump of dough into a ball between your palms. Tap the ball onto the stack of wafers. The first wafer will stick. Place both on the work surface and flatten the ball of dough onto the wafer with the palm of your hand. The wafer should be just full. Place the formed gingerbread on a baking sheet lined with baking paper. Wash your hands and tablespoons with clean water after baking at least four gingerbreads. This recipe is for two baking trays. Place only one tray at a time on the second rack from the top of an oven preheated to 160-170°C. The gingerbread is ready when its surface is very lightly browned. This takes around 25 minutes, depending on your oven. Place the cooled gingerbread on a wire rack and pour the chocolate coating over it, following the instructions on the package. The recipe makes approximately 30 gingerbreads. They contain approximately 375 kcal per serving.