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Pfefferkuchen vom Blech slice with icing in a cellophane bag and displayed on a white plate with gold and white striped servette some greenery and artificial berries and a small father christmas chocolate.

German Pfefferkuchen vom Blech

This traditional German Pfefferkuchen vom Blech recipe combines nuts, spices, and mixed peel into a light, sweet, and festive treat perfect for Christmas celebrations.
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Prep Time 40 minutes
Cook Time 20 minutes
Course Cakes
Cuisine German
Servings 24 pieces

Ingredients
  

For the Cake

  • 9 Egg whites
  • 500 g Sugar 2 1/2 cups / 17.6 oz
  • 100 g Almonds chopped (1 cup / 3.5 oz)
  • 100 g Pecans chopped (1 cup / 3.5 oz)
  • 140 g Mixed peel 1 cup / 4.9 oz
  • 5 g Cinnamon 1 tsp / 0.18 oz
  • 4 g Cloves 3/4 tsp / 0.14 oz
  • 2 g Cardamom 1/2 tsp / 0.07 oz
  • 250 g Flour 2 cups / 8.8 oz

For the Icing

  • 200 g Icing sugar 1 2/3 cups / 7 oz
  • 3 tbsp Water plus a few extra drops if needed

Instructions
 

  • Step 1: Prepare the Batter
  • Preheat your oven to 160°C (320°F). Prepare a roasting dish with parchment paper.
  • In a large bowl, beat the egg whites until stiff peaks form. Gradually add sugar while beating on medium speed for 30 minutes until the mixture is glossy and smooth.
    Egg whites whipped with sugar
  • Fold in almonds and pecan nuts.
    Almonds and pecans, added to Pfefferkuchen batter
  • Fold in the mixed peel.
    mixed peel added to Pfefferkuchen batter
  • Fold in the spices.
    Egg whites whipped with sugar and spices for Pfefferkuchen batter
  • Fold in the flour and mix gently until fully combined.
    Flour being folded into Pfefferkuchen batter
  • Step 2: Bake the Pfefferkuchen
  • Pour the batter into your prepared roasting dish, spreading it evenly to about 1 inch thickness.
  • Bake for 20–25 minutes, checking with a cake tester. The cake is done when the tester comes out clean.
    Baked Pfefferkuchen sheet cake cooling before icing
  • Step 3: Make the Icing
  • While the cake is baking, mix icing sugar with 3 tablespoons of water, adding extra drops slowly until thin and pourable.
    Thin water icing prepared for Pfefferkuchen
  • Step 4: Finish with a Simple Icing
  • Pour the icing over the top, spreading thinly.
    Baked Pfefferkuchen sheet cake with icing
  • Allow the icing to set for 15–20 minutes before slicing into small squares or rectangles.