Try this delicious cake recipe:
Mix the water with the sugar, add the gingerbread spice and reduce to about 1/5 in a frying pan. Whisk the yolks with the syrup while it is still warm until the mixture cools down. Add the grated gingerbread, refine with the Maraschino and the Pernod. Stir well. Gently fold in the whipped cream and freeze in a mold or baking dish.
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