Make the honey in a low saucepan over mild heat, mix in the rye flour and cool until the amount has become lukewarm. Now beat heartily until the dough looks whitish.
Heat the sugar in a small, thick-walled metal pot until it runs to a thick syrup. Stir constantly over moderate heat until it turns yellow. Reduce the heat and continue stirring until it turns yellow-brown.
Stir the caramelized sugar through with the egg yolks. Pour in the sour milk, add the wheat flour mixed with the baking powder, the spices and the lemon zest and stir well. Mix the rye-honey mixture with the whipped cream and add the wheat flour mixture. Beat immediately. Pour the prepared dough into a buttered pan or spread it on a baking tray to a thickness of 1 to 2 cm, flatten it and bake it at 200 C°. Cut the gingerbread into squares For the icing: mix the powdered sugar with vodka. Brush the pastry with it and garnish with walnut halves.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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