A cake recipe for all foodies:
Preheat electric kitchen stove to 175 degrees. Place salt, baking powder, flour and gingerbread or possibly speculaas spice in a suitable bowl. Beat in egg, sugar, butter and whipping cream. Coarsely grate the white cooking chocolate and fold in with the chocolate drops.
Using two teaspoons, place small mounds of the dough on a baking sheet lined with parchment paper. Bake the cookies in the oven at 175 °C (gas: level 2) for about 13 minutes and then cool.
Peel off shavings of the white and dark cooking chocolate. Chop the milk cooking chocolate and melt in a baking bowl over a warm water bath. Pipe zigzag patterns onto the Guetzli, sprinkle with the chocolate chips and pat dry.
Shelf life: 2-3 weeks
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