Beat eggs and sugar until thick and creamy, then stir in all ingredients. As a last step, fold in the whipped cream. With a tablespoon put the dough on wafers, forming a narrow mountain, run a little! Bake at 200 °C for about 15 minutes. Attention, the gingerbreads are still a little wet when you take them out! Brush with couverture or punch glaze as desired.
Leave the gingerbread for 3-4 weeks.
We wish you good luck!
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