Filled honey tips

Ingredients for 180 servings:

• 300 g flour (rye flour, type 1370)
• 400 g flour (wheat flour, type 405)
• 3 tsp baking powder
• 75 g candied orange peel
• 75 g candied lemon peel
• 600 g liquid honey
• 150 g whipped cream
• 250 g currants
• 20 g gingerbread spice
• 250 g jam (ginger jam)
• 250 g plum jam
• 300 g marzipan – raw mass
• 200 g powdered sugar
• 150 g cake icing
• 150 g semi-sweet chocolate coating

Instructions

Working time approx. 3 hours; Rest time approx. 18 hours; Total time approx. 21 hours

Sift flour and baking powder into a large bowl and make a well in the center. Add finely chopped candied orange and lemon peel, honey, cream, currants, and seasoning to the well, and knead everything into a smooth dough. Form into a ball, wrap in foil, and refrigerate for 12 hours. Roll out the dough on a baking sheet lined with baking paper. Bake at 200°C on the second shelf from the bottom for 35-40 minutes (Gas Mark 3). Allow to cool. Purée the ginger jam using the attachment of a hand mixer and mix with the plum jam. Set aside 4 tablespoons of this. Remove the paper from the honey cake and cut the cake in half lengthwise. Cut each half horizontally with a serrated knife and spread the filling on the bottom pieces. Assemble the cake and spread a thin layer of the remaining filling on the surface. Knead the marzipan with 100g of icing sugar, cut in half, and roll each out on a work surface dusted with icing sugar to the size of a dough sheet. Place the cake slices, coated side down, on the marzipan layer and trim off any excess edges. Place the cake slices with the marzipan layer on a chopping board dusted with powdered sugar. Weigh them down with a second board and a few cans of food, and let them rest for 5-6 hours. Roughly chop the cake icing and chocolate coating and melt them in a warm water bath. Turn the cake slices over so the marzipan layer is on top and remove any powdered sugar residue with a brush. Spread the chocolate onto the slices and, just before it sets, score them with a fork or serrated knife. Cut each slice lengthwise into 6 strips, and then cut each strip into 15 pieces.