Luzerner Lebkuchen (Lucerne gingerbread)

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Preparation

A little butter
Grease the bottom and sides of the springform tin with butter.
将发酵桶预加热 热风 到 160°C
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.
放入糕点
在 热风 期间为 160 1 小时°C
Allow the gingerbread to cool. Serve with butter or whipped cream.

小费

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
数量 食材
200 g sugar
300 ml full cream
500 g white flour
1 pinch of salt
1½ tsp baking soda
3 tbsp gingerbread spices
300 g yogurt
A little butter
140 g pear concentrate

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