A great cake recipe for any occasion:
Finely grate the parsnips and whisk with the plum water.
Beat egg yolks, pear syrup and gingerbread spice until creamy. Fold in the gaselnuesse mixed with flour and baking powder. Gradually fold in the parsnips. Whip the egg whites with salt to egg whites and mix carefully.
Pour into a well-buttered cake pan (quiche pan) and bake on the spot in a heated oven at 190 °C for 50 to 60 min.
After 1 to 2 days the cake will be wonderfully moist. Sprinkle with powdered sugar before serving.
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