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![Difficulty of the recipe, medium](http://media3.neff-international.com/Images/100x/MCIM02780866_NEFF_Level2.png)
![Total Time 60 minutes +](http://media3.neff-international.com/Images/100x/MCIM02780872_NEFF_Time60.png)
![Illustration of desserts](http://media3.neff-international.com/Images/100x/MCIM02780869_NEFF_Sweets.png)
The recipe at a glance:
![Ingredients for Gingerbread tree](http://media3.neff-international.com/Images/600x/23255331_Gingerbread_Tree-photo-ingredients-4x5.jpg)
INGREDIENTS
for 1 tree
250 ml milk
60 g honey
300 g all-purpose flour
150 g ground almonds
15 g baking powder
3 tbsp cocoa powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground clove
½ tsp ground nutmeg
150 g soft butter
120 g brown sugar
3 eggs
Pinch of salt
200 g chocolate, dunkle Schokolade
For decoration:
Fresh rosemary sprigs
Chopped Pistachios
Pecans
Dried cranberries
Confectioner’s sugar
![Adding milk and honey to a small saucepan](http://media3.neff-international.com/Images/600x/23255336_Gingerbread_Tree-step-photo-1-16x9.jpg)
Step 1
Add milk and honey to a small saucepan and bring to a simmer on Induction Hob heat setting 7. Then, set aside.
![Mixing ingredients in a large bowl](http://media3.neff-international.com/Images/600x/23255342_Gingerbread_Tree-step-photo-2-16x9.jpg)
Step 2
In a large mixing bowl, mix flour, ground almonds, baking powder, cocoa powder, ground cinnamon, ground ginger, ground clove, ground nutmeg, and a pinch of salt.
![Adding an egg to the batter](http://media3.neff-international.com/Images/600x/23255348_Gingerbread_Tree-step-photo-3-16x9.jpg)
Step 3
Preheat your oven to 180 °C Circo Therm® and choose Added Steam Intensity Level 2. With a hand mixer, beat soft butter and brown sugar until pale and foamy. Then, beat in eggs adding one at a time until fully incorporated. Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.
![Freshly baked gingerbread out of the oven](http://media3.neff-international.com/Images/600x/23255352_Gingerbread_Tree-step-photo-4-16x9.jpg)
Step 4
Add the batter to a greased baking pan (30x24). Spread evenly and gently knock pan on work surface to release air bubbles. Bake on shelf level 2 for approx. 10 minutes with Added Steam, then continue baking for approx. 10 minutes without Added Steam, until a toothpick inserted comes out clean. Set aside to cool.
![Cutting out 3 trapezoidal shapes and 1 small triangle](http://media3.neff-international.com/Images/600x/23255359_Gingerbread_Tree-step-photo-5-16x9.jpg)
Step 5
For the christmas tree shapes remove the cooled down cake from the baking tin. Use either a self made template or simply cut out 3 trapezoidal shapes and 1 small triangle. Transfer the pieces to a wire rack. Then, set the rack onto a rimmed baking sheet which will catch the chocolate drips while coating.
![NEFF CircoTherm](http://media3.neff-international.com/Images/600x/MCIM02768345_website-teaser_neff-circotherm_v2_3200x682.jpg)
We suggest: NEFF Circo Therm
NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels
Find out more![Melting chocolate](http://media3.neff-international.com/Images/600x/23255362_Gingerbread_Tree-step-photo-6-16x9.jpg)
Step 6
Roughly chop dark chocolate. Choose Temperature Cooking with the Twist Pad Flex® and slowly chocolate in a heat proof bowl over a pot with water at 70 °C. Pour the melted chocolate over the cake pieces and let the chocolate set for at least 20 minutes in the fridge.
Step 7
Assemble the pieces to form a christmas tree and decorate with fresh rosemary sprigs, chopped pistachios, pecans, dried cranberries and confectioner’s sugar. Enjoy!