A great cake recipe for any occasion:
Stir the staghorn salt with 2/3 of the rum in a dessert bowl.
Mix the candied lemon peel and candied orange peel with the remaining rum and chop very finely. Mix with the almonds and hazelnuts, the flour, the salt and the gingerbread spice.
Whip the egg whites with a third of the sugar until creamy, gradually add the remaining sugar and continue to whip until firm. Chop the marzipan into small pieces and mix with a little snow until smooth. Fold in the dissolved staghorn salt and gently fold the nut mixture into the marzipan mixture alternately with the snow .
Spread the dough in a dome shape on the wafers and place on baking sheets lined with parchment paper. Rest the gingerbread in a dry place for 1/2 day (or overnight).
Preheat the oven to 170 degrees. Bake the gingerbread in the oven on the middle shelf for about thirty minutes. Take out and cool lukewarm.
For the glaze , mix the egg whites with the sifted powdered sugar and the juice of one lemon until smooth. Brush the lukewarm gingerbread with it and garnish with almond kernels or nuts.
 The gingerbread will be even more beautiful if the dough is allowed to rest for a few hours in the refrigerator and only then spread on the wafers.
 If desired, the Elisen gingerbread can also be coated with chocolate icing.