John Myers
Ingredients for 1 servings:
- 500 g beet syrup
- 125 g sugar
- 200 g butter
- 100 g lard
- 1,000 g flour
- 2 tbsp cocoa powder, unsweetened
- 1 pack of gingerbread spice
- 15 g potash
- 5 g ammonium bicarbonate
- 200 ml water, warm
- 2 eggs
- 200 g almonds, chopped
- 1 candied lemon, finely diced
- 1 candied orange peel, finely diced
- 1 packet of vanilla sugar
- 1 large jar of plum jam for the filling
- 200 g dark chocolate coating for spreading
- optionally almonds, chopped, for sprinkling
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes
old recipe
First, bring the syrup and sugar to a boil until the sugar has dissolved, stirring thoroughly with a wooden spoon. Then add the lard and butter until melted and mix well. In the meantime, dissolve the potash and baking powder in 200 ml of lukewarm water. While the mixture is still lukewarm, knead in all the remaining ingredients (except the plum jam), including the dissolved baking powder and potash. Divide the dough into two halves and spread or flatten each half onto a baking sheet lined with baking paper (one deeper than the other). Let the dough rest for 24 hours. Then spread the plum jam on the bottom layer (this should be on a deep baking sheet) and place the second layer of dough on top. Bake in an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit) with top/bottom heat for 20 minutes. Do not overcook, or the gingerbread will be too dry. Cover the cooled gingerbread with the melted chocolate coating. If you like, you can sprinkle almonds on top. When cutting, don’t cut too large pieces; more like dominoes. It’s very tasty but also very filling. But at Christmas time, you should treat yourself to something nice.
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