← All recipes

🍰 Lebkuchen Sheet Cake

757 kcal · 30 min · 4 servings

Ingredients

• butter 250 g
• honey 100 g
• eggs 3 pcs.
• sugar 200 g
• salt pinch
• vanilla extract 1 tsp
• almonds, ground 100 g
• almonds, chopped 200 g
• candied ginger 50 g
• milk 200 g
• gingerbread spice mix 4 tsp
• wheat flour, Type 405 400 g
• baking powder 3 tsp
• whipping cream 100 g
• baking chocolate, dark 200 g
• coconut oil 25 g
• pecan nuts 120 g

Instructions

1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
2. 2. Line a baking sheet with baking paper.
3. 3. Place a baking frame (dimensions 37 x 32 cm) on the prepared baking sheet.
4. 4. Melt the butter together with the honey in a pot over medium heat.
5. 5. Make sure the butter-honey mixture does not get too hot.
6. 6. Whisk the eggs, sugar, a pinch of salt, and vanilla extract in a large mixing bowl until creamy.
7. 7. Toast the ground and chopped almonds in a dry pan until they smell aromatic.
8. 8. Finely chop the candied ginger.
9. 9. Mix the milk, gingerbread spice, flour, and baking powder with the remaining ingredients to form a smooth batter.
10. 10. Pour the batter evenly into the baking frame.
11. 11. Bake the cake in the preheated oven at 170 degrees Celsius with top and bottom heat.
12. 12. Remove the baking frame and the baking paper from the cake.
13. 13. Place the cake on a serving plate.
14. 14. Crush the dark chocolate couverture into small pieces.
15. 15. Bring the cream to a brief boil.
16. 16. Remove the cream from the heat.
17. 17. Stir the dark chocolate couverture and coconut oil into the hot cream until completely melted.
18. 18. Pour the chocolate ganache over the cake.
19. 19. Smooth the ganache with a spatula.
20. 20. Divide the cake into equal pieces using a cake divider.
21. 21. Decorate the pieces with pecan nuts.
22. 22. Allow the ganache to set completely.

Nutrition per serving

• kcal: 757
• Protein: 11 g · Fett/Fat: 43 g · Carbs: 78 g