Gingerbread Sheet Cakes with Icing

Ingredients

• 75 g orange zest
• 75 g lemon zest
• 2 Eggs
• 125 g sugar
• 1 packet vanilla sugar
• 3 tbsp rum
• 175 g ground hazelnuts
• 175 g ground almonds
• 3 tsp gingerbread spice
• 3 rectangular sheets (about 12x20 cm)
• 1 tbsp butter (for the pan)
• 150 g powdered sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Finely chop orange and lemon zest. Beat eggs with sugar, vanilla sugar, and rum until fluffy. Mix nuts with gingerbread spice and fold in orange and lemon zest into the egg mixture.

2. 2.

   Lay sheets slightly overlapping on a parchment-lined baking tray and spread dough over them. Place a buttered baking frame around the edges. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes.

3. 3.

   Remove gingerbread from oven, let cool. Whisk powdered sugar with lemon juice, brush icing onto sheet cakes and allow to dry. Cut into pieces and serve.