Pine Gingerbread

A cake recipe for all foodies:

Finely grind pine nuts, roast in a frying pan without fat, cool. Chop candied orange peel very finely. Crumble marzipan finely, mix with sugar, then gradually fold in the egg whites and honey and stir until smooth, spread through a sieve. Beat the mixture over a hot water bath for about 10 minutes with the whisks of a mixer until lukewarm. Remove from water bath and beat until cold. Dissolve staghorn salt in 1 tsp water and fold in. Combine ground pine nuts, candied orange peel and flour and fold in.

Pipe the mixture onto the wafers using a piping bag with a No. 8 nozzle, garnish with the pine nuts and candied orange peel, place on baking sheets with parchment paper and dry overnight.

Then bake in a hot oven at 160 degrees (gas 1-2, convection oven 140 degrees ) on the 2nd rack from the bottom for 15 min.

For the glaze, bring sugar and 5 tbsp water to a boil and bubble for 30 seconds. Immediately spread on the hot gingerbread and cool. Keep in a tin with an apple, this way they stay nice and moist.

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