Ingredients:

• Recipe Brown Sugar 300g
• Butter 250 g Eggs 100 g Salt 5g
• Baking powder 10 g Flour 550g
• Gingerbread spices 15 g

Method:

• Mix first brown sugar, egg, gingerbread spices and butter shortly.
• Add baking powder and flour, mix into a homogeneous dough.
• Give the dough a rest in the fridge.
• Make the dough more flexible by adding a drop of water.
• Pin out the dough at 6 mm and put in a ring.
• Bake at 175°C in a deck oven, use 150°C for a rotation oven for 20 minutes.

Ingredients:

• Cream Cheese 800 g
• Egg 200 g
• Custard powder 200 g
• Water 250 g

Method:

• Mix all the ingredients until you get a smooth and homogeneous mass.
• Let it rest for 5 minutes before processing.

Ingredients:

• Butter 1000 g Sugar 800 g
• Custard powder 400 g
• Gingerbread spices 50 g
• Flour 1250 g

Method:

• Mix all the ingredients until you get a nice crumble.
• Let set in the freezer.

Structure:

• Take a baking mold of 4 cm high and coat it with some baking paper.
• Place a layer of rolled out ginger bread dough onto it. Prebake.
• Scoop ALDIA BLUEBERRY onto the dough.
• Pour cream cheese filling on top of the ALDIA Blueberry.
• Decorate with gingerbread crumble dough.
• Bake for 35 to 40 minutes on 200°C.