Gingerbread Honey Dough – Filled with Marzipan

A simple but delicious cake recipe:

Gingerbread honey dough:

Heat milk and melt sugar in it. Heat honey to 60 degrees, cool and add to milk.

Add remaining ingredients (anise, cinnamon, nutmeg, flour, baking powder), knead into a dough and let rest at room temperature for one night.

Next, roll out gingerbread to about 5 mm – roll out marzipan to 5 mm.

Cut out two hearts from the dough. Cut out a smaller heart from marzipan.

Brush one gingerbread heart with milk. Place the smaller marzipan heart on top and cover with the gingerbread heart. Press firmly until smooth and brush with milk one more time, bake at 240 °C for about 25-half hours.

Egg white frosting for garnish:

Stir two egg whites while slowly adding the powdered sugar (sifted) with a wooden spoon or food processor until firm and slightly frothy Various natural colors to color the glaze.

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