In one of the oldest German bakeries, Arnd Erbel bakes according to tried and tested traditional recipes. Learn his recipe for Elisenlebkuchen here
Already in the early morning hours, aromas of freshly baked bread, chocolate and spices flow through the streets of Dachsbach. The aroma leads to the Erbel bakery - one of the oldest bakeries in Germany. Here, the employees and apprentices prepare the pastries for the day. First and foremost: master baker Arnd Erbel
He is the twelfth generation to run the family business, which was founded in 1680. Using tried and tested traditional recipes, he conjures up Bavarian products and brings to the table what was already passionately eaten in the state more than 250 years ago. Here he presents his recipe for Elisenlebkuchen Gingerbread.
Ingredients for about 40 pieces
- 8 egg whites (from L-size eggs, about 250 grams)
- 450 grams of sugar
- 50 grams of honey
- 1 pinch of salt
- 5 grams sieved staghorn salt
- 150 grams very finely chopped candied orange and lemon peel
- 50 grams marzipan
- 350 grams finely ground hazelnuts
- 125 grams coarsely ground almonds (lightly roasted)
- 125 grams wheat or spelt flour
- 20 grams gingerbread spice
- About 40 round wafers (70 millimetres in diameter)
- Peeled, halved almonds for decorating
- Baking paper for the baking tray
And for the icing:
- 2 egg whites (about 50 grams)
- 100 grams sifted icing sugar
- 200-300 grams high quality chocolate
Tip: These ingredients can also be used to make small, round gingerbread pralines.
Beat the egg whites, sugar, honey and salt with a mixer until stiff.
Mix the candied orange peel, candied lemon peel and marzipan to a paste. Stir the paste into the beaten egg white.
Sift the staghorn salt with the flour, then dry hazelnuts, toasted almonds and gingerbread spice and mix well. Stir by hand into the egg white mixture.
Line two baking trays with baking paper. Spread the finished mixture onto the wafers with a dampened knife. Decorate the gingerbread with the almond halves and place on the tray. Leave to dry in a warm, dry place for about 8 hours.
Tip from Arnd: Bake a gingerbread to test it. If it runs off the wafer, leave the gingerbread to dry for a few hours longer and repeat the baking test.
Preheat the oven to 210 °C and bake the gingerbread for about 10 minutes. It is best to pull the gingerbread off the tray with the paper. They will cool down faster that way.
Break the chocolate into small pieces and place in a metal bowl. In a saucepan (the bowl must fit well) bring water to a boil and then remove from heat. Then carefully place the bowl with the chocolate in the water bath so that no water runs into the bowl. Stir occasionally and after about 10 minutes the chocolate is melted.
In the meantime, mix the egg white and icing sugar together to make a smooth, liquid glaze. Brush the gingerbreads very thinly with the glaze while they are still hot from the oven. Let them dry well and store them in tins.