Luzerner Lebkuchen (Lucerne gingerbread)

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Preparation

A little butter
Grease the bottom and sides of the springform tin with butter.
(Pre-)heat cooking space to 160°C with Hot air
300 ml full cream
300 g yogurt
200 g sugar
3 tbsp gingerbread spices
140 g pear concentrate
1½ tsp baking soda
1 pinch of salt
500 g white flour
Combine the cream, yogurt, sugar, pear concentrate and gingerbread spices in a mixing bowl. Mix the flour, baking soda and salt together, add to the yogurt mixture spoonful by spoonful and stir well. Turn the mixture into the greased springform tin and smooth the top. Put the springform tin on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Hot air 160°C for 1 Hrs
Allow the gingerbread to cool. Serve with butter or whipped cream.

Tips

For a glossy cake, after baking brush the top sparingly with pear concentrate. When cooled, the gingerbread can be cut in half horizontally and filled with whipped cream flavoured with Williams pear schnapps.

  • ø26 cm springform tin
  • Wire shelf
Quantity Ingredient
500 g white flour
300 g yogurt
140 g pear concentrate
1 pinch of salt
1½ tsp baking soda
A little butter
200 g sugar
300 ml full cream
3 tbsp gingerbread spices

Customer reviews (1)

  • Michael J.

    Customer review in German

    Sehr lecker

    January 10, 2020

    Die Masse war bereits vor dem Backen sehr dick, dadurch war es schwierig die Masse in die Form zu geben. Das Resultat war hingegen sehr gut und der Kuchen kam sehr gut an.

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