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Recipe of: © Monsieur Cuisine

Elisen Lebkuchen (Flourless Gingerbread Cakes)

MC plus
50 pieces
Easy
Ready in: 1:30 h
Preparation time: 45 min.
Created on: 04.11.2020
Last changes: 08.12.2020

MAKES 50

  • 300 g hazelnuts
  • 300 g whole almonds
  • 100 g ground almonds
  • 75 g candied lemon peel
  • 75 g candied orange peel
  • 5 eggs at room temperature (medium)
  • 130 g brown sugar
  • 1 untreated orange
  • 3 tbsp runny honey
  • 1 tsp cinnamon
  • 2 tsp gingerbread spices
  • 1 tsp bicarbonate of soda
  • 50 rice paper discs

FOR THE GLAZE:

  • 125 g sugar
  • 3 tbsp lemon juice
  • 150 g dark chocolate (70%)

Nutrients

Per piece:

  • calorific value
    590 kj / 141 kcal
  • protein: 4 g
  • carbohydrates: 10 g
  • fat: 10 g
Instruction
Preparation time
45 min.
Ready in
1:30 h
  1. Put the hazelnuts, both types of almond and both types of candied citrus peel into the blender jug, and, with the measuring beaker in place, chop finely for 10 seconds/speed setting 8. If necessary, use the spatula to scrape down the inside of the blender jug, and repeat the process. Decant the mixture and rinse out the blender jug.
  2. Insert the mixer attachment into the blender jug. Put the eggs at room temperature and the brown sugar into the blender jug, and, with the measuring beaker in place, beat for 4 minutes/speed setting 3, until frothy. Remove the mixer attachment.
  3. Put the nut mixture into the blender jug. Rinse the orange in hot water, rub dry and grate the peel into the blender jug. Add the remaining ingredients and, with the measuring beaker in place, stir for 1 minute/speed setting 3.
  4. Pre-heat the oven to 160 °C. Line 3 baking sheets with greaseproof paper and arrange the rice paper on top. Using 2 slightly wet tablespoons, arrange the gingerbread mixture on top of the rice paper and smooth down lightly. Bake each sheet of gingerbread one after the other for 15 minutes. The gingerbread is ready when it springs back when touched lightly with a finger and is still slightly moist. Clean the blender jug thoroughly and dry it.
  5. Put the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug, and repeat the process if necessary. Use the spatula to scrape the icing sugar down the inside of the blender jug. Add the lemon juice and, with the measuring beaker in place, mix for 12 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, stir for another 5 seconds/speed setting 5.
  6. Then decant, and dip half of the gingerbread upside down in the icing. Alternatively, drizzle the icing over half of the gingerbread. Allow the gingerbread to dry on a cake rack. Clean the blender jug and dry it.
  7. Put the chocolate in pieces into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape the chocolate down the inside of the blender jug. Then, with the measuring beaker in place, melt for 2 minutes 30 seconds/50 °C/speed setting 1. If the chocolate has not completely melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for another 1 minute 30 seconds/50 °C/speed setting 1.
  8. Decant the chocolate and dip the remaining gingerbread upside down into the chocolate. Alternatively drizzle the melted chocolate over the remaining gingerbread. Allow the gingerbread to dry on a cake rack.

 

TIPS

The gingerbread will keep for 2 months stored in an airtight container in a cool, dry place.

To keep the gingerbread from drying out, place half an apple in the tin. This will release a little moisture and keep the gingerbread soft. Replace the apple every 4 days.

 

 

Finished!

Bon appétit with Monsieur Cuisine