A simple but delicious cake recipe:
Beat the egg yolks with the sugar until creamy, gradually add the flaked almonds, finely chopped candied orange peel, cardamom and staghorn salt. Beat the egg whites until stiff and stir in.
Sift the flour and fold in carefully. Spread out tray with square wafers. Coat wafers with rosehip puree. Spread the dough mixture evenly on it and smooth it down, dust with powdered sugar. Bake in heated oven at 150 degrees (gas: level 1) for 15 minutes. While still hot, cut the gingerbread into lozenges (edge length 4 cm) and cool on a wire rack. Let the cooking chocolate melt, dip the gingerbread into it a little bit on one side, dry.
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