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Gingerbread Diabetes

Cakes in form
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Gingerbread Diabetes

¼tspBaking soda
1tbspCream
1tspCinnamon
1tspTorn shell of 1 usprøjtet lemon
1pinchGround clove, ginger and cardamom
100gAtwel
2Eggs
200gCream or dark chocolate
300gFinely chopped almonds
40gWheat flour
4-6dropsRum essence

Instructions for Gingerbread Diabetes

To prepare the Gingerbread Diabetes recipe, please follow these instructions:

Whip egg and Atwel light and airy. Eel almonds, flour, baking soda, lemon peel, all spices and cream essence in.

Load baking paper on 2 baking plates, and benefit 40 molds on them. (Alu Shapes or the like.) Fill the honey cake in a large-sized syringe bag and sprinkle it out of the mold. Let them dry overnight.

Preheat the oven the next day to 175 degrees (hot air 150 degrees) and behind the honey cakes for approx. 15 min. Let the honey cakes cool completely on a baking baker.

Melt chocolate and cream in a water bath with mild heat to icing and butter it on the cakes. Let the icing dry.

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