1. Pour the gingerbread powder into the basin, beat in the eggs, pour in the honey
2. Stir well with a blender
3. Knead the dough with your hands
4. Cover with plastic wrap and let stand for 1 hour
5. Sprinkle a little flour on the chopping board to prevent sticking, take a part of the dough, flatten it, roll it into thin slices, and cut out the shape with a mold. Do the same with the rest of the dough until the dough is used up
6. 1 egg yolk, mix with water in a ratio of 2:1 to form egg yolk water
7. Place the cake base on a baking pan that has been covered with tarp, leaving a gap between the cake bases, and wipe the egg yolk water on the cake base with a brush
8. Put it into the middle of the oven preheated to 180 degrees, bake for about 15 minutes, take it out and let cool
9. Put the chocolate in a small stainless steel basin and heat it with insulated water
10. Stir until the chocolate is thick sauce
11. Spread the chocolate sauce on the gingerbread
12. Just put in the almond slices
