Ginger Cake
Composition / ingredients
10
servings:
Cooking method
Step1:
First beat the eggs with sugar (it is better if the eggs are cold), then add honey and mix well. Add baking powder and put the mixture on the fire.
Step2:
Bring this mass to a boil, while stirring CONSTANTLY
Step3:
Remove from the heat and add (by intervening) flour, you need to add it gradually. The dough should turn out to be homogeneous in consistency, and resembling plasticine.
Step4:
Divide the dough into pieces, it all depends on what kind of baking dish you have - I divide it into 8 parts, roll it into balls.
Roll out the balls into thin layers and bake for a few minutes in the oven until browned.
Step5:
Hot cakes are immediately cut off, cut even. I circle a plate of the size I need on parchment paper, cut out a template and align it with it. I grind the trimmings into crumbs, it serves for powdering the cake.
Step6:
Preparing The Cream.
For the cream, beat butter, condensed milk and sour cream.
The cream should be applied to well-cooled cakes, otherwise the cream may leak.
First beat the eggs with sugar (it is better if the eggs are cold), then add honey and mix well. Add baking powder and put the mixture on the fire.
Step2:
Bring this mass to a boil, while stirring CONSTANTLY
Step3:
Remove from the heat and add (by intervening) flour, you need to add it gradually. The dough should turn out to be homogeneous in consistency, and resembling plasticine.
Step4:
Divide the dough into pieces, it all depends on what kind of baking dish you have - I divide it into 8 parts, roll it into balls.
Roll out the balls into thin layers and bake for a few minutes in the oven until browned.
Step5:
Hot cakes are immediately cut off, cut even. I circle a plate of the size I need on parchment paper, cut out a template and align it with it. I grind the trimmings into crumbs, it serves for powdering the cake.
Step6:
Preparing The Cream.
For the cream, beat butter, condensed milk and sour cream.
The cream should be applied to well-cooled cakes, otherwise the cream may leak.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Honey - 400 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
