- 1 l whole milk
- 1 packet of rusks
- ½ l water
- 500g spice cake
- 100 g macaroons (dry biscuits)
- 250 g candy syrup
- 250 g dark brown sugar
- 3 egg yolks
- ½ tsp cinnamon powder
- ½ tsp mace
Heat the milk in a small saucepan.
Crumble the rusks, the soft gingerbread and the macaroons and pour the hot milk and water over them.
Add the remaining ingredients and the whipped egg yolks and mix until smooth.
Pour the dough into a greased, oven-proof dish. Put it in a preheated oven of 175 °C for at least
Let it cool before serving.