Among homemade cakes, "Ginger" is one of the most popular and delicious. A cake is prepared on the basis of honey, and the cream is usually made from thick, fat sour cream, whipped with sugar. As a pleasant addition to the dough and cream, you can put berry and fruit additives, or add a little cocoa to prepare the dough. In addition, between the cakes you can make layers of jam or jam, slices of banana or kiwi, pineapple, slices of oranges or tangerines. In general, freedom for creativity is great. The main thing is that the cakes are well saturated with cream, be juicy, soft.
"Ginger" traditional
First, try to cook the usual "Ginger". The cake is named for the golden brown color of the cakes obtained by baking. They should be thin enough, but the cream - airy, lush. Components: sugar - 2 cups. It’s good if you take powdered sugar instead, because it dissolves and whips better. Honey, liquid - 4-5 tablespoons. If the honey is thick, heat it to melt. Butter - 2-3 teaspoons at room temperature. Soda or baking powder - a teaspoon (to extinguish soda). Flour - 4 cups. Sour cream (fat content 35%) - 500 g. Do not forget about vanilla.
- Cream is the first thing to start creating our “Ginger”. The cake should absorb it so that the cakes become soft. And the cream itself should be allowed to settle in the refrigerator. Pour 1 cup of sugar into the sour cream and rub, then beat with a mixer until you get a foam, lush and dense. After that, send the saucepan to the refrigerator.
- Now the dough. Pour a second glass of sugar into a deep saucepan and rub the eggs. Then put butter and honey, add soda. Shuffle. After that, take a larger pan, heat the water in it and place the dough piece in the water bath. So rotate the future "Ginger" for about 20 minutes. Cake, or rather the technology of its preparation, requires that the honey mass increase several times. Only you can’t bring it to a boil, you just need to simmer and stir. When the result is satisfactory, the gas can be turned off, cool the brew. And, gradually adding flour, begin to knead the dough. It should turn out elastic, not stick to your hands. But do not try to make it too tight either, otherwise the "Ginger" will turn out to be stiff and viscous. Cake in this regard has its own characteristics, so adjust the amount of flour yourself.
- Baking. Roll the finished dough into a roller, which is cut into 10 pieces. Make a cake from each and roll it into a thin sheet (half a centimeter thick). Level them on a large plate and bake until cooked in the oven or in a pan. Bake the trim pieces too, they will be needed.
- How to bake a cake "Ginger" is already clear. The last step is to mix it with the cream. Everything is simple here. Grease each cake well and impose, slightly pressing, on the previous one. Try to distribute the cream so that it is enough for the upper crust. Crush the pieces of dough and sprinkle the cake on both sides and top. When everything is ready, send "Ginger" in the refrigerator for "impregnation" for 8-10 hours. Therefore, good advice on how to cook the cake "Ginger" - make it on the eve of the holiday.
"Ginger" with fantasy
How to "edit" the recipe at your discretion? You can add a little juice of lemon or other citrus to the cream - it will acquire a bright acidity. You can put lemon or orange zest - it will turn out very tasty and original. And in the dough you can pour raisins and poppy seeds. With this cake you only ennoble.