Knead all ingredients together very briefly into a uniform dough and place it in the fridge for ½ hour.

Roll out the dough into a sheet measuring 16 x 26 cm with a little extra flour.

Place it on a baking tray lined with baking paper and lightly prick it with a fork.

Bake it in a 200-degree preheated oven until lightly golden, about 5-6 minutes depending on the oven.

Let it cool a bit.

Mix the cake scraps well together in a stand mixer to a uniform mass without any lumps.

Lightly toast the coconut flour in a dry pan and let it cool.

Put the preserved ginger along with the attached syrup in a mini chopper and blend into a fine purée.

Place the toasted coconut in the mixing bowl and knead it into the cake mass.

Add ginger purée and knead for another couple of minutes.

Roll a spoonful of the student mass into a small ball.

This should be easily manageable.

If the mass is too dry, add a little bit of jam and mix again.

If the mass is too soft, add a bit more coconut flour.

Place the student mass between two pieces of baking paper and tap it until it measures 16 x 26 cm.

Roll it out with a rolling pin so the surface becomes even.

Remove the top layer of baking paper. Spread a thin layer of jam on the shortcrust base and turn the rolled-out student mass 'upside down' onto the jam and carefully remove the baking paper.

Mix the powdered sugar well with egg white to make icing.

Spread it over the surface with a palette knife and immediately sprinkle with finely chopped pistachios and cocoa nibs.

Place the 'cake' in the fridge for about 1 hour, then trim it to measure 15 x 25 cm.

Dip a sharp knife in boiling water and wipe it off between cuts.

Now divide the cake into 25 equal pieces of 3 x 5 cm each (5 pieces one way and 5 the other way).

Store them covered in the fridge until ready to serve.