Eva, we've done
two batches and the problem with the beaten egg versions is that they can run if the eggs aren't beaten long enough or aged before baking. That said, the commercial Lebkuchen has flour as the second ingredient, which is very different than the recipes posted. I added 1 cup of flour and still have some trouble with the spreading of the batter off the oblaten. I won't be trying this again until next weekend. If you try, I would add enough flour to make a cake frosting like consistency that will stay put on the oblaten. Let me know if you experiment with it. I would start with the Dr. Otkar recipe for safer results. Sorry I can't be more help at this time. I'll let you know when I have more results.
