Rustic Ginger Cake

Step-by-step cooking

1. Step 1:

   

   Take butter 150g. and whisk with 150g. sugar. Add the eggs and continue to beat until smooth. Add honey and whisk our mass for another 3 minutes, then add 300g. sour cream and mix well.

2. Step 2:

   

   Separately, pour the baking powder into the flour and mix. Add flour to the creamy mass and knead the dough. The dough should turn out to have a consistency similar to plasticine and not stick to your hands.

3. Step 3:

   

   Divide the dough into six equal parts. Each part is rolled out on parchment to the desired diameter. I took the bottom from a 22-centimeter split mold. The thickness of the cakes is 3-5 mm.

4. Step 4:

   

   Cakes together with parchment, spread on a baking sheet and bake in a preheated 180 degree Celsius oven for 10-12 minutes.

6. Step 5:

   

   Add 60g of sugar to the milk and bring to a boil. This will be our impregnation for cakes.

7. Step 6:

   

   While the cakes are cooling, we prepare the cream. 350gr. beat butter with boiled condensed milk, add 150g. sour cream.

8. Step 7:

   

   Assemble the cake. Each cake is impregnated with milk impregnation and smeared with cream. Decorate with grated chocolate and put the cake in the refrigerator for the night.

9. Step 8:

   

   You can serve it to the table immediately, but it is better that the cake stands in the refrigerator for impregnation with cream. Thank you for watching and reading my recipe. Bye to everyone and have a nice tea.