Gluten-free plum gingerbread with marzipan
Dough
- 3 glasses (2.5 dl) Fine mix Liana
- ¾ cup cane sugar
- 4 L-sized eggs
- 1 cup of honey
- ½ cup of strong coffee
- 200g of prunes
- 2 spoons of oil
- 4 spoons of plum juice
- ½ tsp salt
Plum filling
- 200 g plum jam
Marzipan filling
- 200g marzipan
Chocolate frosting
- 150g chocolate Liana
- 2 tbsp butter
1. Mix hot coffee with oil and plum juice, and when it cools a little to 80°C, add honey and let it cool.
2. Beat the whole eggs with a mixer. Gradually add cane sugar and cooled coffee mixture. Mix Fine mix with salt and finally plums into the whipped mass by hand. Dust the prunes with Fine mix Liana .
3. Pour the dough onto a baking sheet lined with baking paper. We will use a 20x30cm sheet. Bake at 170°C for 35 minutes.
4. After removing the cake from the oven, turn it onto a plate and let it cool down with the plate.
5. Cut the cake into 3 slices with a cake saw. Spread the first sheet with plum jam, place the second sheet smeared with rolled marzipan on top and cover with the third sheet. Cover the top with chocolate melted in the microwave. Cut the cooled cake into pieces.
Dough
- 3 glasses (2.5 dl) Fine mix Liana
- ¾ cup cane sugar
- 4 L-sized eggs
- 1 cup of honey
- ½ cup of strong coffee
- 200g of prunes
- 2 spoons of oil
- 4 spoons of plum juice
- ½ tsp salt
Plum filling
- 200 g plum jam
Marzipan filling
- 200g marzipan
Chocolate frosting
- 150g chocolate Liana
- 2 tbsp butter
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