345 g Maintal Annes Feinste Quince Jelly extra
225 g of sugar
1 small ginger tuber (approx. 10 g)
400 g of flour
2 tsp. of cacao powder
1 tsp. of cinnamon
1 tsp. of pepper
1/2 tsp. of ground cloves
1 tsp. of baking soda
1 egg yoke (size M)
125 g of butter
250 g of icing sugar
Flour for rolling out
Yellow, green and pink food colouring
Cacao powder
Sugar pearls and blossoms for decoration
Baking parchment
1. Bring 220 g of quince jelly, 100 g of sugar and 75 ml of water in a small pot to the boil while constantly stirring, allow to simmer for approximately 3 minutes, until a syrup-like consistency is reached. Peel ginger and finely grate. Mix flour, 125 g of sugar, cacao, cinnamon, pepper, cloves and baking soda in a large bowl. Add the egg yoke. Add the quince syrup, butter in small pieces and the finely grated ginger and knead everything until smooth using the electric mixer with the dough hook attachment. Cover and put into the fridge overnight.
2. Divide the dough in 3-4 pieces and roll-out each on flour unt
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Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
