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Gingerbread with Bamberg croissants

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Ingredients for 1 servings:

  • 250 g flour
  • 600 g sugar
  • 4 eggs
  • 15 g gingerbread spice
  • 2 tsp cinnamon
  • 50 g candied orange peel
  • 50 g candied lemon peel
  • 500 g hazelnuts, ground
  • 7 butter croissants (Bamberger, 1 day old, grated)
  • 7 g ammonium bicarbonate
  • ½ liter of water, hot
  • 1 pack of cake icing (chocolate)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

moist gingerbread

Dissolve the baking powder in hot water, chop the Bamberger in a food processor or grate by hand. Finely chop the candied orange and lemon peel and mix with 100 g of hazelnuts. Mix all ingredients thoroughly and let stand for 15 minutes. Spread the mixture evenly on the wafers (7 cm in diameter). Place in the oven at 160°C and bake for about 30 minutes. Let cool and then cover with chocolate icing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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