Elisen Lebkuchen 2

Ingredients for 1 servings:

• 300 g sugar (baking sugar), coarse sugar
• 100 g protein
• 2 doses of ammonium bicarbonate (ammonium)
• 30 g candied orange peel, finely chopped
• 30 g candied lemon, finely chopped
• 30 g apricot jam
• 60 g flour
• 100 g almonds, finely grated
• 100 g hazelnuts, finely grated, lightly roasted
• 5 g cinnamon powder
• 1 g clove powder
• 1 lemon(s), untreated, grated peel
• 20 wafers, 70 mm
• 100 g cake icing, vanilla

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Finest gingerbread with candied orange peel, candied lemon peel and vanilla glaze, for 20 pieces

Whisk the sugar, egg whites, and ammonium hydroxide until fluffy. Add the remaining ingredients and stir thoroughly. Spread the gingerbread onto the wafers by hand and let them dry for about 2-3 hours. They should have a light skin, so they won’t stick to your fingers. You can also use a gingerbread cloche. Bake at 150°C (convection oven) for about 15 minutes. Once cooled, dip in the glaze and let it drain. Place on baking paper to prevent sticking. Tip: To prevent too much glaze from sticking to the cake, I blow it off with a hairdryer. The gingerbread can be sprinkled with colored icing sugar.