Lucerne Lebkuchen


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    220 g whole cream
    8 g baking soda
    1 pinch of salt
    180 g sour half cream
    170 g sucar
    160 g brinel (pear thick juice)
    6 g gingerbread spice
    300 g white flour

    Preparing Lebkuchen

    The mixture makes a round springform pan 22-24 cm Ø. Butter the mold or line it with silicone paper.

    Mix the whole cream, baking soda and salt. Add all other ingredients, mix well and stir until smooth. Then pour into the mold and bake for 40 minutes (convection oven) at 180°C. Brush the hot gingerbread with Brinel (pear syrup) and let cool on a cooling 

    Serving suggestion

    Serve the gingerbread with half-whipped cream.