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Gingerbread & vermicelli squares
35 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 112
  • Fat about 2g
  • Carbohydrates about 22g
  • Protein about 2g
This is needed
This is needed for 24 piece
  • 2 tbsp rapeseed oil
  • 1 egg
  • 2 dl milk
  • 250 g white flour
  • 2 tbsp gingerbread spice
  • 200 g ground cane sugar
  • 0.5 tsp baking powder
  • 2 tbsp chocolate powder
  • 0.25 tsp salt
  • 1 tbsp kirsch
  • 2 tbsp water
  • 1 tbsp icing sugar
  • 220 g frozen chestnut puree, defrosted
  • 1 tbsp full cream
  • For a tin approx. 25 x 30 cm, lined with baking paper
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And that's how it's done
And that's how it's done
Thoroughly combine the milk, oil and egg in a bowl. Mix in the flour and all the remaining ingredients, transfer to the prepared tin. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack, cut into squares.
Mix the water, Kirsch and icing sugar, drizzle over the gingerbread.
Mix the chestnut puree and cream until smooth, transfer to a piping bag with a serrated nozzle (approx. 10 mm diameter). Pipe the vermicelli onto the gingerbread squares.