Lebkuchen Recipe
Lebkuchen is an easy to prepare baked dessert recipe which you will surely love to serve in your coming weekend party. Try this Lebkuchen dish; I am sure you will get a huge fan following for this one.
Ingredients
| Flour | 2 1/4 Cup (16 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Egg yolks | 3 | |
| 1 1/2 cups firmly packed dark brown sugar | ||
| Instant coffee | 2 Teaspoon, powdered | |
| Water | 1/2 Cup (16 tbs) | |
| 1 cup chopped hazelnuts or walnuts | ||
| Butter/Margarine | 1/2 Cup (16 tbs), softened (BUTTERCREAM FROSTING:) | |
| Confectioner’s sugar | 2 Cup (16 tbs) (BUTTERCREAM FROSTING:) | |
| Egg white | 1 (BUTTERCREAM FROSTING:) | |
| Vanilla extract | 1 Teaspoon (BUTTERCREAM FROSTING:) | |
Directions
In a medium bowl, combine 2 1/4 cups sifted flour and 1 teaspoon each salt, baking powder, allspice and cinnamon.
Beat 3 egg yolks with electric or rotary beater until thick and lemon colored.
Gradually beat in 1 1/2 cups firmly packed dark brown sugar.
Stir in half the flour mixture.
Dissolve 2 teaspoons powdered instant coffee in 1/2 cup water.
Add to batter and blend.
Add remaining flour and mix well.
Stir in 1 cup chopped hazelnuts (or walnuts).
Turn into a greased 15x10 x 1-inch jelly roll pan and bake 25 minutes at 375°.
Cool in pan then set on wire rack.
Spread with frosting.
Buffercream Frosting:
Cream 1/2 cup softened butter or margarine with 2 cups confectioners sugar.
Add 1 egg white and 1 tea spoon vanilla extract and beat well with a wooden spoon until smooth and creamy.
Spread over cake in pan and cut into 1x2 -inch bars.
Beat 3 egg yolks with electric or rotary beater until thick and lemon colored.
Gradually beat in 1 1/2 cups firmly packed dark brown sugar.
Stir in half the flour mixture.
Dissolve 2 teaspoons powdered instant coffee in 1/2 cup water.
Add to batter and blend.
Add remaining flour and mix well.
Stir in 1 cup chopped hazelnuts (or walnuts).
Turn into a greased 15x10 x 1-inch jelly roll pan and bake 25 minutes at 375°.
Cool in pan then set on wire rack.
Spread with frosting.
Buffercream Frosting:
Cream 1/2 cup softened butter or margarine with 2 cups confectioners sugar.
Add 1 egg white and 1 tea spoon vanilla extract and beat well with a wooden spoon until smooth and creamy.
Spread over cake in pan and cut into 1x2 -inch bars.
Chef
