Gingerbread cake

Name: gingerbread cake
Total time: 25 min
Yield: 10
Ingredients: 1 tablespoon flour; 200 gram butter; 1 business suit cake mix; 1 business suit cake flour; 1 tablespoon biscuits; 4 egg; 50 gram hazelnut; 125 gram pepernoot; 150 gram dark chocolate for the glaze; 125 gram powdered sugar for the glaze; 50 gram butter for the glaze

Ingredients

1 tablespoon flour
200 gram butter
1 business suit cake mix
1 business suit cake flour
1 tablespoon biscuits
4 egg

50 gram hazelnut
125 gram pepernoot
150 gram dark chocolate for the glaze
125 gram powdered sugar for the glaze
50 gram butter for the glaze

Directions

Preheat the oven to 160 ° C. Grease the cake mold and dust it with flour.
Beat the butter into a cream. Add the cake mix, biscuits and eggs and beat everything into an airy batter. Scoop the hazelnuts through. Spoon the batter into the mold and smooth the top slightly.
Bake the cake in the middle of the oven for 50 minutes. Turn the mold on a rack and allow the cake to cool slightly. (This can be done a day in advance.).
Melt the chocolate and stir in the icing sugar in portions. Whisk together cubes of butter and 3-4 tablespoons of cold water. Brush the cake generously with this glaze and stick the pepernoten on it. Let the glaze stew for 30 minutes in the refrigerator or in a cool place.