Fine gingerbread cake not only for the festive season

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For the dough: 110 g spelt biscuit/biscotte nature alternatively »normal« biscotte (rusk from ANCO), 8 eggs size M, 100 g citronate, 100 g orangeate (orange peel candied), 200 g raw cane sugar,  500 g ground, roasted almonds (alternatively hazelnuts), 1 tbsp cinnamon,  3/4 tsp ground cloves, 1 Msp. Nutmeg

Original chocolate casting 75 g dark couverture 75 g coffee-cream-chocolate

Alternatively: 150 g chocolate of your choice 1 tsp coconut oil

1. Preheat the oven to 140°C convection or 160°C top/bottom heat. Line a baking tray with a sheet of baking paper. Rub the biscuits-rusks.

2. Chop lemon and orangeate very fine. Alternatively, you can put it in a shredder together with half of the eggs and chotter very finely.

3. In a large mixing bowl, mix the eggs with the raw cane sugar. Add the finely chopped orangeate and citronate, if you don’t already have half the of them in the eggs.

4. In a second bowl, mix the remaining dry ingredients. Stir them under the egg mass. The dough is very tough and sticks, which is why it is best to use a food processor for this.

5. Spread the gingerbread dough with a cake pallet smoothly and evenly on the prepared baking sheet.

A whole sheet full of gingerbread

1. Slide the tray with the gingerbread into the preheated oven for about 30 minutes. If the sheet comes out of the oven after this time, the dough still looks relatively raw. But it is not ;). Let the gingerbread cool.

2. Chop the chocolate of your choise into small pieces and gently melt it over the water bath. Stir a teaspoon of coconut oil under the melted chocolate. Spread evenly over the cooled gingerbread.

3. Now let the chocolate put on a little. Before it is completely hardened, you cut the gingerbread from the sheet only into bite-sized pieces and they are ready for the festive season.

4. Optionally, you can of course also decorate the chocolate with Christmas sugar decoration, chopped nuts or other treats before the festival.

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