Gingerbread Dough Pie

Heat honey, butter and sugar while stirring until the sugar is dissolved. Take it from the stove and let it cool off. Mix deer horn salt with 3 tablespoons of water. Stir the egg into the cooled honey mixture. Mix the flour with cocoa, cinnamon and nuts, stir into the honey mixture with the deer horn salt water. Put the dough in a square, greased springform pan and bake at 180 degrees for about 20 minutes. For the cream, soak gelatin in plenty of water. Mix the mascarpone with the sugar until smooth. Gently squeeze out the gelatin, dissolve it in a small pot and stir it into the mascarpone mixture. Whip the cream until stiff and stir carefully into the mascarpone mixture. Flavor the cream with vanilla sugar and liqueur. Spread the cream on the floor and let it set in the refrigerator. Sprinkle with chocolate cinnamon sugar just before serving.