John Myers
Ingredients for 1 servings:
- 900 g floury potatoes
- 750 g sugar
- 6 eggs
- 1 tsp clove powder
- 1 ½ tsp cinnamon powder
- 450 g flour
- 2 packets of baking powder
- 500 g hazelnuts, ground
- 100 g candied orange peel, as desired
- 100 g candied lemon peel, as desired
- 500 g chocolate glaze
- 1 pack of baking wafers, 70 mm
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes
Juicy gingerbread with potatoes
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit) top and bottom heat. Peel and boil the potatoes. Once cooked, remove the potatoes from the pot and press or mash them. Then set aside. Whisk the eggs and sugar until foamy and add the clove and cinnamon powder. Then fold in the potatoes, hazelnuts, sifted flour, and baking powder. Line a baking sheet with baking paper and arrange the wafers on it. Spread the gingerbread mixture onto the wafers, about 2 tablespoons per wafer. Bake the gingerbread in the preheated oven for about 20 to 30 minutes. When the gingerbread is cool, cover with the chocolate glaze. If you like, you can decorate the gingerbread with almonds while the chocolate glaze is still melted.
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