Instructions

1. 1

   Melt the honey, the sugar and the butter or margarine in a pan over gentle heat until the sugar has dissolved, then leave it to cool to lukewarm.

2. 2

   Stir in the egg. Mix the flour, the gingerbread spice, the baking powder and the salt and knead everything into a supple dough.

3. 3

   Preheat the oven to 180 °C conventional. Roll the dough out on a baking tray lined with baking paper into a rectangle of 20 × 30 cm and bake it on the middle shelf.

4. 4

   Soak the gelatine in cold water. Warm the sour cherry jam, dissolve the squeezed-out gelatine in it, spread it evenly over the cooled gingerbread base and leave it to set.

5. 5

   Knead the marzipan paste with the icing sugar and roll it out between two sheets of cling film, likewise into a rectangle of 20 × 30 cm. Lay the sheet on the set jelly and press it down lightly.

6. 6

   Cut the block into cubes of about 2.5 cm with a large, sharp knife.

7. 7

   Melt the couverture over a warm water bath, turn the cubes in it with a fork, let them drain and leave them to set on baking paper.