John Myers
Ingredients for 1 servings:
- 2 egg whites
- 150 g sugar
- 150 g hazelnuts, ground
- 1 pinch of salt
- 100 g candied lemon, very finely chopped
- 100 g chocolate coating, whole milk
- n. B. Wafers
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes
A recipe from my aunt – I don’t know if they are “real Elisen cakes,” but in any case, they are very tasty!
Preheat the oven to 175°C (fan assisted). Beat the egg whites until stiff, then gradually add the sugar and continue beating until the sugar has dissolved. Fold in the nuts, salt, and candied lemon peel. Drop the mixture onto the wafers with a teaspoon, place them on a baking sheet lined with baking paper, and bake in the oven for about 15 minutes. Remove the Elisenlebkuchen and let them cool on a wire rack. Place a pot of hot water on the stovetop over the lowest heat. Then, place a metal bowl containing the coarsely chopped chocolate coating into the water, making sure no water gets into the chocolate coating! Melt the chocolate coating and then coat the cooled gingerbread with it.
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