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

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