Luzerner Lebkuchen (Lucerne gingerbread)
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 |
---|---|
140 g | pear concentrate |
300 ml | full cream |
500 g | white flour |
200 g | sugar |
1 pinch of | salt |
1½ tsp | baking soda |
A little | butter |
300 g | yogurt |
3 tbsp | gingerbread spices |
Customer reviews
There are no customer reviews yet. Be the first to submit a review.
Your review
You have to log in to submit a review. Login