Cashew Honey Cake Printen

Heat fat and honey while stirring (do not make), cool.

Fold in candied lemon peel (except for 1 tbsp.), rock candy and spices. Mottaschen in 1 tbsp.

water, add. Sift flour over it. Mix with the dough hook of the

Knead everything with the dough hooks of the hand mixer to a firm dough. Wrap in plastic wrap and let rest in the refrigerator, preferably for one night.

Line a baking sheet with parchment paper. Roll out dough on it. Bake for 12 to 14 min.

Melt sugar and 3 tbsp water in a frying pan until golden.

Remove honey cake from heat. Spread cashews and remaining candied lemon peel evenly on top. Immediately cover with the caramel. Cut into rectangles (about 5 cm x 3 cm). Cool.

Melt the cooking chocolate in a water bath. Dip corners of honey cakes and set.

E-kitchen stove: degree: 180

Gas stove: degree: 160

convection oven: degree: 2

Tip: Stock up on high-quality spices – it pays off!

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