Plum gingerbread with marzipan

1. Mix hot coffee with honey, oil and prunes and leave to cool. Cut the prunes into small cubes and lightly sprinkle them with flour so that they do not stick to each other. Beat the whole eggs until foamy and add sugar spoon by spoonful, and gradually also the cooled syrup of honey, coffee, oil and plum juice. Mix sifted flour with gingerbread baking powder, salt, baking soda and cinnamon with liquid ingredients and prunes. Pour the dough onto a tray lined with baking paper and bake for about 30-40 minutes at a temperature of 170-180°C. Turn the baked dough together with the baking sheet onto a wooden board. We only remove the sheet when the body has cooled down.

2. Roll out the marzipan thinly on powdered sugar. Melt the chocolate in a water bath with butter for the glaze. Cut the chilled dough into three layers. Spread plum jam on the first, cover with the second dough, put the rolled marzipan on the second and cover with the third dough. Finally, cover with chocolate glaze.