Very delicious ginger cake
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Step 2:
Mix flour, baking powder, salt, ginger.
Step 3:
Beat butter, sugar, vanilla with a mixer.eggs.
Step 4:
Mix this mixture with flour.
Step 5:
Bake 2 cakes for 30min.
Step 6:
Make cream from cream, ginger, sah.powders.We smear the 1st cake.
Step 7:
Step 8:
This is a recipe for a very tasty ginger cake. Ginger is often used in cooking, and put it in the first dishes, and in fish, and in cakes. Once I even ate lollipops with ginger. Bitter as hina. But, nevertheless...
For the cake, we will need two molds, about 20 centimeters in diameter. In a large bowl, mix flour, baking powder, salt and ground ginger. Separately, beat with a mixer until a creamy mixture is obtained - butter, sugar and vanilla. Then we mix the contents of both bowls, and we get the finished dough.
Grease the molds with oil, or use disposable paper ones. Pour half of the entire prepared dough into each one, and bake in a hot oven until ready for about 25-35 minutes. We leave the hot cakes in the mold for 10 minutes, and then carefully remove them and let them cool completely.
Preparing the cream. Beat cream, powdered sugar and ground ginger with a mixer at high speed. We should get a lush and, quite, strong cream.
Lubricate one cake with cream, put the second one on top and also lubricate with cream.
These cakes have a big advantage - they are very easy to transport. They are quite hard and do not break like, for example, sponge cakes. And the pleasure of them is no less.
For the cake, we will need two molds, about 20 centimeters in diameter. In a large bowl, mix flour, baking powder, salt and ground ginger. Separately, beat with a mixer until a creamy mixture is obtained - butter, sugar and vanilla. Then we mix the contents of both bowls, and we get the finished dough.
Grease the molds with oil, or use disposable paper ones. Pour half of the entire prepared dough into each one, and bake in a hot oven until ready for about 25-35 minutes. We leave the hot cakes in the mold for 10 minutes, and then carefully remove them and let them cool completely.
Preparing the cream. Beat cream, powdered sugar and ground ginger with a mixer at high speed. We should get a lush and, quite, strong cream.
Lubricate one cake with cream, put the second one on top and also lubricate with cream.
These cakes have a big advantage - they are very easy to transport. They are quite hard and do not break like, for example, sponge cakes. And the pleasure of them is no less.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 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
- 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
- Salt - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Baking powder dough - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Brown Sugar - 394 kcal/100g
- Vanilla Extract - 321 kcal/100g
