Gingerbread cubes

Ingredients for 16 servings:

• 2 eggs
• 125 g butter
• 500 g honey (artificial honey or bee honey)
• 625 g sugar
• 1 pack of cinnamon
• 2 packs of anise
• 1 pinch of clove(s)
• 2 tbsp cocoa powder
• 1 tsp nutmeg
• 1 cup(s) milk
• 1 cup(s) coffee, boiled
• 2 tsp ammonium bicarbonate
• 2 packets of baking powder
• Flour, as much as you need (approx. 1 kg)
• 750 g palm fat
• 750 g sugar
• Cocoa powder, enough until it is brown (approx. 5 tablespoons)
• 10 eggs
• 2 packets of vanilla sugar
• 4 packs of desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a batter and bake on a baking sheet over medium heat until golden brown. (Makes 2 baking sheets.) Let the baked cake cool on the baking sheet, then cut into pieces (cubes). For the icing, heat the Palmin, beat the sugar and eggs until frothy, fold in the cocoa powder a spoonful at a time, and slowly add the hot Palmin. Dip the cubes into the icing and then roll them in coconut flakes. They’re absolutely delicious.