Gingerbread Cake

Preparation

• Weigh all ingredients and put them together in a mixing bowl.

• Mix all ingredients on low speed and then on medium speed for 4 minutes.

• When its firm, the dough is ready.

• Leave the dough in the refrigerator for 30 minutes.

• After the rest time, knead the dough briefly by hand for 15 seconds.

• Preheat the oven to 175 degrees.

• Spray the cake ring (20 cm) with baking spray.

• Roll out the dough for the base into a piece that is slightly larger than the mold and has a thickness of 4 mm.

• Line the mold with the dough and cut off the overhanging dough.

• If there is a crack in the bottom, just "stick" another piece of dough on it.

• We use the remaining dough for the top.

• Roll out the marzipan and place it on the bottom dough slice.

• Roll out the remaining dough to 3 to 4 mm thick, place it on the marzipan and cut off the remaining dough.

• Brush the top with a brush and a beaten egg.

• Decorate with almond shavings or half almonds.

• Place the pie on a baking pan in the center of the preheated oven.

• Bake the cake for about 40 minutes in the preheated oven at 175 degrees.

• The cake is ready when you pierce a cake skewer or skewer and it comes out clean.

• The cake has risen a bit and will collapse later, that's how it should be.