Macaroon Fruit Gingerbread

A cake recipe for all foodies:

Heat honey, granulated sugar as well as the sugar syrup to about 60 degrees . It is important that this is done with continuous stirring. Then cool the honey mass in a water bath.

Now beat one whole egg, one egg yolk with a little bit of granulated sugar until creamy.

Pile the flour on a board and form a bulge in the middle.

Add the hazelnuts, the almond kernels and the finely chopped candied orange peel. Dissolve the ammonium and the potash separately in warm water. Stir the spices in the bulge with the leavening milk. Add the beaten egg mixture on top. Now knead all the ingredients into a dough. Finally, add the honey mixture and knead the dough well again.

Wrap the dough in plastic wrap and let it rest for at least 48 hours in a cool place for better flavor and shoot development. Roll out the dough to a thickness of about 4 mm and cut out half with 6 cm cutters, the other half with a 7 cm cutter.

Place the gingerbread on a lightly greased and floured baking tray. Preheat the oven to 180 °C.

Prepare all the ingredients for the macaroon mixture with a grating of an untreated lemon to a spreadable amount. Coat the small gingerbread slices with the macaroon mixture and top with the dried fruit.

The gingerbread will

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