Luzerner Lebkuchen (Lucerne gingerbread)

A little butter

Grease the bottom and sides of the springform tin with butter.

将发酵桶预加热 热风 到 160°C

300 ml full cream

300 g yogurt

200 g sugar

3 tbsp gingerbread spices

140 g pear concentrate

1½ tsp baking soda

1 pinch of salt

500 g white flour

Combine the cream, yogurt, sugar, pear concentrate and gingerbread spices in a mixing bowl. Mix the flour, baking soda and salt together, add to the yogurt mixture spoonful by spoonful and stir well. Turn the mixture into the greased springform tin and smooth the top. Put the springform tin on the wire shelf in the preheated cooking space. Bake.

放入糕点

在 热风 期间为 160 1 小时°C

Allow the gingerbread to cool. Serve with butter or whipped cream.