Gingerbread with cherries

Ingredients for 1 servings:

• 500 g flour
• 1 packet of baking powder
• 2 packs of gingerbread spice
• 500 g beet syrup
• 1 tbsp clarified butter or lard
• 3 m.-sized eggs
• 250 g sugar
• 1 jar of morello cherries, or more if desired
• 200 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Fruity gingerbread from the tray

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) using conventional ovens (top and bottom heat). Drain the cherries. Melt the syrup and lard in a saucepan. Meanwhile, whisk the eggs and sugar until frothy. Combine the flour, baking powder, and gingerbread spice in a large bowl. Add the syrup while it’s still hot and mix well. Then fold the sugar and egg foam into the batter. You can mix it again with a hand mixer if you like. The batter will now be quite sticky and heavy. Pour everything onto a baking sheet lined with baking paper and spread it out evenly. Then you can arrange the cherries on top as desired. I always use about 1.5 jars. This ensures that each slice of cake will have a few cherries. It will be beautifully fruity. Now bake the gingerbread in the oven for about 40 minutes. After removing the gingerbread from the oven, let it cool briefly while the chocolate coating is melted. Finally, cover the entire cake with the chocolate coating.