About this recipe:A delicious and traditional German Christmas traybake that tastes even better after several days. However, this never happens in my family because they disappear in no time unless I hide them.
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 180 C / Gas 4.
Beat the butter with the whole eggs and the sugar until foamy. Grate the chocolate very finely and add it, together with the flour, baking powder, cinnamon, rum and cloves. Fold in the almonds. You might want to use a very sturdy wooden spoon, as the dough gets very thick.
Spread the dough on a greased baking tray. Dipping the blade in water helps spreading it evenly. Beat the egg white and brush it on the dough.
Bake for 20 to 25 minutes, or until a skewer comes out clean. Carefully move the entire uncut block to a large cake rack. When it is slightly cool, return it to the baking sheet.
Mix the icing sugar with 3 tablespoons water in a small saucepan. Simmer until the sugar is completely dissolved. Spread the icing on the uncut block while it is still warm and immediately cut it into slices. Leave the slices together until entirely cool and the icing is set. Store in an airtight container with parchment or greaseproof paper between each layer.
For more information:
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.