For the gingerbread slices, preheat the oven to 180 degrees.
Cream the honey with the sugar and eggs. Mix the rye flour, baking soda and gingerbread spice well and stir into the mixture alternately with the milk. Spread the batter on a baking sheet lined with baking paper and bake in the preheated oven for about 35 minutes. (Do a needle test)
Let the cake cool completely. Heat the chocolate glaze according to instructions and spread evenly on the cake. Before the glaze sets, spread the nut kernels on top.
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