A cake recipe for all foodies:
Gingerbread dough: Heat the honey, sugar and butter.
Then let it cool down. Add the egg, lemon zest, cocoa and gingerbread spice and stir in. Melt the potash and the staghorn salt in the water, add it to the remaining ingredients together with the flour and make a dough. Place the dough on a greased, floured baking tray (40x30cm) form and bake at 180 °C for about 15 minutes.
Butter, sugar, flour and egg on a surface form and knead into a dough. Chill.
Melt 180g sugar. Fold in 100ml of whipped cream and boil the sugar loose. Mix the marzipan paste with the remaining whipped cream, the remaining sugar and the caramel paste. As a last step, fold in the sunflower seeds. Spread the mixture on the cooled gingerbread dough.
Roll out the shortbread dough thinly and cover the caramel mixture with it. Topping:
Knead the marzipan paste with the orange peel and the liqueur. Divide into 10 pieces. Roll them into strips and spread them lengthwise evenly on the short pastry. Let it dry a little.
Preheat the oven to 200 degrees and bake for 18-20 minutes. Cut lengthwise into 10 pieces and diagonally into 3 bars.
Melt the cooking chocolate and cover the bars with strips of cooking chocolate.
MMmmmnow, the only bad thing you can say about fat is that there is no sugar in it.
*Till next ma(