Chef Alois Dober
- 2 dl heavy cream 35%
- 2 dl Heavy cream 25 %
- 400 g Sugar
- 200 g pear melasse (or honey)
- 2 eating spoons of Lebkuchengewürz (christmas spice)
- 1 eating spoon of natron
- 800 g dark flour
Mix together the heavy cream, sugar and melasse with the Lebkuchengewürz, natron and dark flour. Do not mix to much.
When cake is finished cover with Birnel Pear Melasse.
Serve with wipped cream.
Notes: Luzerner Lebkuchen is a tipical christmas spice cake from central Switzerland (State of Lucern). Each town or region has it own recipy.