Gingerbread

Ingredients for 1 servings:

• 6 eggs
• 160 g sugar
• 1 vanilla sugar
• 2 tbsp forest honey
• 1 tsp gingerbread spice
• 2 tsp cinnamon powder
• 1 pinch of salt
• 150 g candied lemon peel
• 100 g candied orange peel
• 200 g cranberries
• 250 g hazelnuts, ground
• 250 g almonds, ground
• 5 drops of rum flavoring
• 1 package of baking wafers, 5 cm diameter
• 2 packs of dark chocolate coating
• 200 g cherry(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

fine, small, fruity and without flour

Beat the eggs with the sugar, vanilla sugar, wild honey, spices, and salt using a hand mixer until frothy. Finely chop the candied lemon peel, candied orange peel, and cranberries, along with 2-3 tablespoons of the nuts/almonds, in a food processor (Moulinette) so they don’t stick to your bite afterward. (Tip: Including nuts in the chopping process helps prevent the mixture from sticking to the machine. You can also finely chop everything with a knife, of course.) Add the chopped fruit, the remaining nuts/almonds, and the rum flavoring to the egg mixture and mix well. Tip: This works best with a Danish whisk or a silicone spatula. Let it rest for about 10 minutes to allow everything to combine. Meanwhile, preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit) top/bottom heat. Spread the batter in small heaps onto the wafers (tip: you can do this with a spatula, but a dough scoop dipped in cold water every now and then also works well). Place them close together on a baking sheet so the gingerbread doesn’t spread. Bake in two batches for 25 minutes each on the middle rack. The baking time will, of course, depend on the oven. The gingerbread should still be a little sticky on the inside. Once cooled, spread the gingerbread with the melted chocolate coating and immediately decorate with half a cherry. Store in a tin with a few apple slices to keep the gingerbread moist.