Gingerbread Maroni Strudel

Cream butter, honey and vanilla sugar, gradually beat in egg yolks. Stir in chestnuts, chocolate and gingerbread spice. Beat the egg whites and sugar until stiff and fold into the chestnut and chocolate mixture together with the almonds and gingerbread crumbs. Pour the mixture onto the lower third of the strudel dough, roll up the dough and bake at 160 °C for 25 minutes.

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