Nuremberg Gingerbread

Try this delicious cake recipe:

Dough: Cut or chop lemons very finely into cubes. Beat eggs with sugar and vanilla sugar until thick and sugar is dissolved. Fold in gingerbread spice, almond kernels, candied lemon peel. Combine flour and baking powder, gradually stir into egg yolk mixture.

Cut the baking wafers into three pieces, each about 6 x 10 cm. Spread the dough onto the wafers with a wide kitchen knife or a palette to the thickness of a finger. Dip the knife or palette in cold water each time. Place the cakes on a baking tray covered with parchment paper and bake on the middle shelf of a stove heated to 190 degrees for about 20 minutes.

Garnish Boil sugar with water and rose water at high temperature to a light, glassy syrup. Quickly remove the gingerbread from the baking sheet, place on a cooling rack and brush with the syrup while still warm. Garnish with almond kernels, pistachios and chopped fruits of choice. Do not pack the gingerbread into tins until the glaze has cooled completely and set.

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