Blechkuchen wie von Oma – wer davon träumt nicht? Vor allem zur Weihnachtszeit gehört der aromatische Duft von Lebkuchen einfach dazu. Mit dem Lebkuchen-Rezept vom Blech kann man in kurzer Zeit eine große Menge an Kuchen backen und die ganze Familie oder auch Freunde damit beeindrucken. Die Zubereitung ist denkbar einfach und das Ergebnis überzeugt jeden Lebkuchen-Fan.

Blechlebkuchen wie von Oma - Lebkuchen Rezept vom Blech

Musik and baking are two of the most comforting things in life, and that’s exactly what we’ll be doing today on “Einfach Backen.” I’ll be sharing a fantastic recipe that’s quick and easy to whip up in the oven: Oma’s Blechlebkuchen. This recipe is one of my childhood favorites, and although we never had it in our bakery, it’s a recipe made with love.

To start, I’ll add 500 grams of milk and 320 grams of cream into my kitchen machine. Then, I’ll add in 190 grams of neutral oil, such as sunflower or rapeseed oil. For the dry ingredients, I’ll be using 25 grams of Lebkuchengewürz (gingerbread spice), 120 grams of hello suite (alternatively, use crystallized sugar), 750 grams of flour, and 25 grams of baking powder. Mix these all together before adding in 320 grams of honey and some orange and lemon zest.

I prefer to make my own Lebkuchengewürz (gingerbread spice) mix, and I’ll leave a recipe for it on my blog. The store-bought version is often made with cheaper cinnamon, so making your own gives it a much more authentic flavor.

My grandmother also used to add some cocoa powder for extra flavor, which reminds me of my childhood. Adding 10-20 grams of sweetened cocoa powder is entirely optional, but I find it adds some great color and aroma to the mix.

After mixing, pour the batter into a baking tray (no need to grease if it is already coated). Bake this for 30-35 minutes at 190°C. Oma would add some more liquid ingredients to melt the sugar and then add in the dry ingredients, but nowadays, we prefer to do it the simpler and quicker way.

Once baked, let cool before coating with some chocolate. I prefer to use good-quality couverture, but Oma always used a cheaper cake glaze because she didn’t want the chocolate to overpower the gingerbread flavor. The rustic, handmade aspect of the finished product is important to me, and I think it looks wonderful painted on with a brush. I cut mine into square pieces and left them to cool before enjoying.

The baking time can vary due to different ovens. I’d suggest checking to ensure that you don’t dry out the cake while baking. The internal temperature of the cake should be between 85-90°C. Adjust the temperature accordingly, but don’t exceed 210°C as this may cause some flattening.

This recipe is straightforward, and I believe it’s the simple recipes that taste the best. As always, Oma’s kitchen wisdom holds true, and making things with love and care is always the best option. Happy baking, and I look forward to hearing your thoughts on this recipe in the comments section!
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