A simple but delicious cake recipe:
Chop candied orange peel and candied lemon peel in a universal chopper, roast nuts in a frying pan without fat on 3 or automatic heat 12, cool.
Crumble the marzipan paste. Add 200 g sugar, gradually fold in egg whites and honey. Beat with a whisk over a hot water bath on 3 or possibly automatic heat 12 for approx. 12 minutes. Remove from the bain-marie and beat until cold. Dissolve staghorn salt in cold water and fold in.
Combine candied orange peel mixture, nuts and flour and stir into egg mixture. Fill in a piping bag with a No. 10 hole nozzle and pipe onto the wafers, then smooth out. Top 6 pieces with halved almond kernels. Leave to dry for one night.
Place on prepared tray and bake in heated oven.
Circuit: 180 to 200 °C , 2nd slide bar v. U.
160 to 180 °C , convection oven 12 to 15 min.
Bring 125 g sugar and 50 ml water to a boil and bubble for 3 min in detail from the moment of boiling. Immediately spread on the gingerbread covered with almond kernels. Cooling. Melt the chocolate icing according to the package instructions, spread it on the gingerbreads without almond kernels and decorate as you like.
Makes 12 pieces
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