Gingerbread

Ingredients for 1 servings:

• 5 eggs
• 375 g sugar
• 250 ml cream
• 1 can condensed milk, 340 g
• 375 g honey
• 250 g margarine
• 15 g ammonium bicarbonate
• 1 bottle of rum flavoring
• 250 g hazelnuts
• 2 tbsp schnapps
• 2 packs of gingerbread spice, 15 g each
• 3 tsp cocoa powder
• 100 g candied orange peel
• 100 g candied lemon
• 2 tbsp oil
• 875 g flour
• 1 pack of wafers, 7 cm diameter, approx. 100 pieces
• Cake icing

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 20 minutes

Combine all ingredients in a sufficiently large bowl and mix into a dough. If you like, you can grind the candied orange/lemon peel beforehand—many people don’t like large chunks of it in their gingerbread. Let the dough rest overnight in a cool place. Place the wafers on a baking sheet, leaving some space between them. Using two spoons, place small heaps of batter onto the wafers. A quick tip: an ice cream scoop with a wiping function also works wonderfully here; it’s important to only fill them about two-thirds full, otherwise there will be too much batter per wafer. Be careful, the batter will spread quite a bit! Bake at 140°C (convection oven) for about 22 minutes. The gingerbread should be light brown and still a bit soft after baking. Some people used multiple baking sheets; I usually make 9-10 sheets. This yields about 80-100 gingerbreads. After baking, let the gingerbread cool briefly. Melt the cake glaze and cover the gingerbread with it.