Gingerbread cake with crunchy Kadayif and sour cherries

Bases

Combine the Piernik Mistrzów mix, water and eggs on low speed for approx. 2 min.

Pour onto two 60/80 baking trays and bake at 220°C.

Crunchy layer

Bring the cream to the boil, add the chocolate and stir, then add the toasted Kadayif pastry and mix. Spread evenly over the first gingerbread base placed in a frame. Cover with the second gingerbread base.

Sour cherry jelly

Soak the gelatine in water. Heat the sour cherries with the sugar to approx. 90°C, add the gelatine and stir, then cool to a jelly consistency. Pour over the second gingerbread base and sprinkle with Kadayif pastry.