Saarbrücken paving stones

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, cold
• 200 g sugar
• 80 g sugar beet syrup
• 2 tsp, leveled gingerbread spice
• 250 g wheat flour
• 1 tsp, leveled baking powder
• 100 g candied orange peel
• 100 g candied lemon
• 100 g raisins
• 100 g nuts or almonds, roughly chopped
• 100 g powdered sugar
• 2 tbsp rum, cognac or water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a tried and tested recipe from Grandma Marta

First, soak the raisins in a little water to allow them to swell. Beat the eggs with water until frothy, then add the sugar, sugar beet syrup, and gingerbread spice. Blend everything until smooth. Sift the flour with the baking powder and gradually stir it into the sugar and egg mixture. Mix in the candied orange peel, candied lemon peel, the soaked raisins, and the nuts. Depending on your taste, you can use chopped hazelnuts, walnuts, almonds, or other types of nuts. Spread the heavy, sticky dough onto a baking sheet lined with baking paper or into a rectangular silicone baking pan and bake at 170°C (convection oven) for about 30 minutes. Mix the powdered sugar with rum, cognac, or water until smooth. Remove the cake from the oven, turn it out, and let it cool for about half an hour. Then spread the icing on the bottom. Let everything cool. Then, using a sharp knife, cut square “paving stones” out of the cake. The paving stones can be stored in a tin can for at least 5 weeks. However, they never last that long in our house.