A simple but delicious cake recipe:
Heat honey with 70 ml of water and cool to lukewarm (to 35 degrees ). Add rye flour, egg, wheat flour, raisins, brown candied lemon peel, candied orange peel, sugar, hazelnuts, gingerbread spice and baking soda. Melt deer horn salt in 2 tbsp water and add it as well. Mix everything well to form a dough. Cover the dough with cling film and let it rest for 30 minutes.
Preheat the oven to 190 °C.
Roll out the dough to a thickness of 4 mm and cut into 6 cm x 2.5 cm rectangles. Place them on a baking tray lined with parchment paper and bake for about 15 min with the draft open.
If you like, you can cover the cooled Printen with dark cooking chocolate.
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