Classic Ginger cake with custard

Step-by-step cooking

1. Step 1:

   

   Let's start making the cake with the cream, it will need to cool down, just while the cakes are being baked. The oil should be taken out of the refrigerator in advance, it should be softened.

2. Step 2:

   

   Beat eggs with sugar until fluffy, it should turn white and increase in volume.

3. Step 3:

   

   Milk is heated to a warm state and poured into the egg mass in a thin stream, constantly working with a whisk. Mix until smooth.

4. Step 4:

   

   Add flour, stir.

5. Step 5:

   

   Pour the mass into a saucepan with a thick bottom and put it on a small fire. Cook, stirring constantly with a whisk.

6. Step 6:

   

   When the mass starts to thicken and the first bubbles appear, turn it off. It should turn out like condensed milk in consistency.

7. Step 7:

   

   We cooked the base for the custard. It should cool down. To prevent a crust from forming on the surface, it must be covered with a food film "in contact", that is, the film is directly pressed to the surface of the cream.

8. Step 8:

   

   Let's do the cakes.

9. Step 9:

   

   Put eggs and sugar in a saucepan with a thick bottom, put it on a small fire.

10. Step 10:

    

    Lightly beating the eggs with a whisk, we wait for the sugar crystals to dissolve.

11. Step 11:

    

    Put butter and honey in a saucepan, stir, wait until they melt.

12. Step 12:

    

    Pour in the soda, mix well. The mass will double in volume.

14. Step 13:

    

    Remove the pan from the heat, pour the contents into a bowl. Add the sifted flour, but not all at once, but in portions, kneading the dough.

15. Step 14:

    

    When the dough begins to gather into one lump, we dump it on the table, sprinkled with flour.

16. Step 15:

    

    Knead a little more, then form a ball.

17. Step 16:

    

    Divide the dough into identical balls. Their number depends on the diameter of the cakes that you plan to bake. Mine were about 22 cm, I divided into 8 balls.

18. Step 17:

    

    Roll out each ball into a circle so that the dough does not swell during baking, prick it with a fork.

19. Step 18:

    

    Bake in the oven, preheated to 180 degrees. I bake on parchment. It does not need to be lubricated with anything, these cakes do not stick. Cakes are baked very quickly, literally 4 minutes. Focus on the color, they should be gilded.

20. Step 19:

    

    Cut the finished cakes in a circle, I use the bottom from the split mold. Do not throw away the trimmings, they will go to sprinkle the cake.

21. Step 20:

    

    Meanwhile, the base for the cake has cooled down, put the butter in it and whisk until smooth and homogeneous.

22. Step 21:

    

    Let's start collecting the cake. The dishes in which it will be served, lubricate a little cream, put the first cake. lubricate it abundantly with cream.

23. Step 22:

    

    So we collect the cake to the top.

24. Step 23:

    

    Cuttings from cakes are crushed, I did it in a blender, you can walk over them with a rolling pin. Sprinkle them thickly on the top and sides of the cake. The cake will taste better if it stays in the refrigerator for several hours.