Gingerbread layered with fudge filling

5. Transfer the prepared dough to a 12×30 cm cake tin lined with baking paper.

6. Bake for 45 minutes at 175 degrees.

7. After baking, remove the gingerbread from the oven and leave to cool. Then cut it into 3 parts and fill it with fudge filling.

8. Topping: dissolve gelatin in a little water and set aside to cool. Dissolve the remaining ingredients for the icing in a water bath, add gelatin and mix thoroughly. Pour the prepared icing over the gingerbread.