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Elisenlebkuchen (Nuremberg-style gingerbread)
A traditional German bake from Bavaria: Lebkuchen has been baked in Nuremberg since the Middle Ages, because the spice trade brought the precious ingredients into the city. Elisenlebkuchen contain no flour at all and consist largely of nuts and almonds, which makes them especially moist. Half of them are finished with a white sugar glaze, the other half with a coating of dark couverture chocolate.
Kochzeit
111 min
Portionen
40
Zutaten
16
Nährwerte
pro Portion155 kcal
Kalorien
3 g
Eiweiß
8 g
Fett
17 g
Kohlenhydrate
Zutaten
Für 40 Portionen
Küchenutensilien
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Zubereitung
- 1
Whisk the eggs with the brown sugar, the vanilla sugar and the salt until pale and foamy. Stir in the gingerbread spice, the cinnamon and the lemon zest.
- 2
Mix the hazelnuts, almonds, candied orange peel and candied lemon peel thoroughly into the egg mixture, then cover and leave the mixture to swell.
- 3
Preheat the oven to 160 °C conventional and lay the baking wafers on trays lined with baking paper.
- 4
Using a dampened spoon, spread the mixture onto the wafers in a dome shape, leaving a narrow border free.
- 5
Bake the trays one after the other on the middle shelf until the surface is dry and lightly browned; this takes 20 to 25 minutes per tray.
- 6
Leave the Lebkuchen to cool completely on a wire rack.
- 7
Stir the icing sugar smooth with the water and brush it over half of the Lebkuchen.
- 8
Chop the couverture chocolate, melt it in a warm water bath and coat the remaining Lebkuchen with it. Top all the Lebkuchen with the halved almonds straight away and leave the glaze to set.
