For the dough

• 5 eggs
• 200g Rama
• 175 icing sugar
• 150g flour
• 50g starch flour
• 1 pinch of salt
• 1 tablespoon cacao powder
• 1-2 tablespoons gingerbread spices (Lebkuchengewuerz)
• 1 teaspoon baking powder

For the filling and icing:

• 200g Raspberry or 
  Blackberry jam
• 200g Marzipan
• 300g dark chocolate 
  couverture

1. Part the 3 eggs in yolk and egg whites. Mix Rama and powdered sugar with the beaters of the food processor until they are creamy, add 3 yolks and both eggs one after each other and mix. Mix flour, starch flour, salt, cocoa, baking powder and gingerbread spice, sieve and add it spoon by spoon to the Rama-cream. Beat egg white until it is stiff and fold it in 2 parts in the dough.

2. Spread the dough on a greased baking sheet and bake in the preheated oven with 180 °C (air circulation: 155 bake °C) approx. 25 minutes. Put cake on pan liner cool down.

3. Halve the cake , coat it with 150 g of jam. Roll out the marzipan between 2 clear view foils to a quadrangle of approx. 20 x 30 cms and lay it on the jam. Spread remaining jam on the marzipan and cover it with the second half of cake.

4. Melt the chocolate couvertuere in a warm bain-marie, cool down and again carefully warm up. Cut cake in 24 pieces cut and coat with the chocolate couvertuee from 3 sides. Dry lay them on a cake grid.