Friday, October 21, 2011


Or German Gingerbread! I love this. I love Christmas when you get beautiful tins of it, some covered in chocolate, some covered in the thinnest layer of fondant and all with subtle citrus flavors and sitting on a delicate piece of rice paper. Or that one time I did, I loved it. Sigh...I love Christmas. You think I'm excited about Halloween?! Halloween is nothing compared to my love of Christmas. I'm like a six year old,high on sugar after a nap about Christmas.

Anyway. Today I wanted to share a recipe with you. It comes straight from my very favorite Chef, who also happens to be German, via my German company. You know this is going to be authentic. He used our Gingerbread Cookie Mix (42063) to make a sheet cake of gingerbread. A modified version of the cookie, without the rice paper; to make life a bit easier. After all, that's kind of what we are all about at Abel & Schafer. Amazing authentic taste, a little easier. This formula came to me in a PDF, if you would like me to e-mail it to you, let me know, I'm happy to! You can post on this blog requesting it, or e-mail me at KMCKENNA@KOMPLETUSA.COM.

Formula is for 1 full sheet pan. (Items from Abel & Schafer are in all caps!)

12 oz HAZELNUT FILLING (24016)
14 oz Whole Eggs
12 oz Vegetable Oil
14 oz
8 oz Candied Lemon and Orange Peel
Total 6lbs 4oz



1. Mix all ingredients except candied peel for 1 minute in slow speed and 3 minutes in medium speed.

2. Blend in candied peel.

3. Spread evenly on parchment paper lined sheet pan.

4. Bake at 375-380 degrees F. for 25-30 minutes or until it feels firm to the touch.

5. Let cool completely and flip out onto table and peel off parchment paper.

6. Glaze with Magic Fondant Icing or apply your favorite chocolate icing and cut into desired size pieces.

**For a variation, drop batter into hamburger bun pans for muffin tops!

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