| 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
