Gingerbread Diabetes
Cakes in formCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Gingerbread Diabetes
¼ | tsp | Baking soda |
1 | tbsp | Cream |
1 | tsp | Cinnamon |
1 | tsp | Torn shell of 1 usprøjtet lemon |
1 | pinch | Ground clove, ginger and cardamom |
100 | g | Atwel |
2 | Eggs | |
200 | g | Cream or dark chocolate |
300 | g | Finely chopped almonds |
40 | g | Wheat flour |
4-6 | drops | Rum essence |
Instructions for Gingerbread Diabetes
To prepare the Gingerbread Diabetes recipe, please follow these instructions:
Whip egg and Atwel light and airy. Eel almonds, flour, baking soda, lemon peel, all spices and cream essence in.
Load baking paper on 2 baking plates, and benefit 40 molds on them. (Alu Shapes or the like.) Fill the honey cake in a large-sized syringe bag and sprinkle it out of the mold. Let them dry overnight.
Preheat the oven the next day to 175 degrees (hot air 150 degrees) and behind the honey cakes for approx. 15 min. Let the honey cakes cool completely on a baking baker.
Melt chocolate and cream in a water bath with mild heat to icing and butter it on the cakes. Let the icing dry.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328