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| 450 Milliliter | Fresh cream |
| 3 | Lemons; juice to sour the cream |
| 120 Gramm | Pear puree |
| 200 Gramm | Sugar |
| 10 Gramm | Mixed spices; star aniseed, cloves, cinnamon, ginger |
| 5 Gramm | Bicarbonate of soda |
| 500 Gramm | Whole wheat flour |
| 150 Gramm | Walnuts; roughly crushed |
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(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 °C = 350 °F; 200 °C = 400 °F; 230 °C = 450 °F; 250 °C = 475 °F; 2.5 cm = 1 inch)
Gingerbread from Lucerne, the story:
There has always been a place for gingerbread on market stalls and at fairs. It was customary for a young man to offer his sweetheart a gingerbread cake, which she would acceptwith delight. Since the Middle Ages, Lucerne has seen the creation of a large number of such delicacies influenced by its governors and merchants.
The recipe:
Add the lemon juice to the cream and leave for a few minutes. Mix together the cream, pear puree sugar, mixed spices and bicarbonate of soda. Add the flour. Mix until well blended and then add the nuts.
Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven for 50 minutes at 190 °C.
Serve cold.
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