For the filled spelt gingerbread dough, roll out the gingerbread.
For the filling, mince dried plums with figs and mix with currant jam. Cut the spelt gingerbread dough into 5 cm wide strips, brush the gingerbread dough with a little water and spread the filling with a pastry bag and roll it up.
Use the handle of the wooden spoon to push off every 3 cm of gingerbread and cut through with a knife. Bake at 175 degrees for about 12 minutes. After cooling, dip the filled spelt gingerbread dough in chocolate icing.
Preparation Tip:
Before the glaze cools, sprinkle the filled spelt cake with decorations or brittle, or decorate as desired.
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