cake texture is dense enough, a little wet. Korzh, slightly pungent with the aroma of spices and honey, combined with cheese and butter cream makes the taste is very delicate.
The amount of sugar I significantly reduced. He (along with honey) here only to set off the spice. If you do not like the pronounced sweet desserts, a gingerbread cake exactly to your taste.
For the experiment, I added to the dough orange zest - the result was very pleased. Already during the baking aroma it was just magical!
Gingerbread cake is perfect for winter (or autumn) teas :) And from this test can easily bake a cake (in the form of a cake pan, for example) and eat it, do not even decorate the cream. No more than 20 minutes it will take to ensure that the ingredients mix and 45-60 on pastries. Agree, it is very fast!
Gingerbread Cake: Recipe
Ingredients (in the form of 15-16 cm!):
- flour - 270 g;
- butter - 125 g;
- eggs - 2 pieces;
- sugar cane - 70 g;
- honey (or cane syrup) - 60 g;
- milk - 150 ml;
- fatty cream or sour - 100 ml;
- orange peel - to taste;
- Cinnamon - 1 tsp;
- cardamom - ½ tsp;
- Ginger - 1 tsp;
- baking powder - 1 tsp;
- Salt - a pinch.
For the cream:
- cream cheese* (Philadelphia or analogs) - 300 g;
- mascarpone - 250 g;
- heavy cream (from 30%) ~ 200 ml;
- powdered sugar - to taste.
*Also, you can cook a real cream cheese alone for this recipe.
To prepare the cake you need high increase all ingredients in half 2 and bake the cake (after cutting everyone else in half) or 3 (without cutting). The optimal size of the form - 15-16 see.
To bake a cake, the ingredients do not need to increase.
Flour, spices, salt, baking powder Sift and mix.
Butter melted to a liquid state, add honey, allow the mixture to cool slightly.
Beat eggs with sugar in a lush lather (3 minutes). Add melted oil mixture while continuing to whisk. Add milk and cream (or sour cream), whisk for another minute.
Pieces pour the dry ingredients into the egg mixture, add the orange zest and mix. The dough becomes quite viscous, medium thickness.
Pour into shapes and bake in a preheated oven 180 45 degree-60 minutes (depending on on how many cakes you divide the dough).
After baking the cakes to cool in the form, then pull on the wire rack (upside down) and leave until cool.
Cut only completely cooled cakes!
Connect the cream cheese and mascarpone, whisk first on low speed, gradually increasing. Parts gradually add the cream (out 150-200 ml), and powdered sugar.
The cream should increase in volume and to be "stable" in consistency.
All ingredients must be of the same temperature (from the refrigerator) that the cream does not separate and does not become liquid. Start beating on low speed is necessary. No need to add a lot of cream, or cream will not keep the shape.
Assembling the cake:
Fluff cakes cream liberally. Align the top and sides. Give the cake to soak for at least 6-8 hours (or overnight) in the refrigerator.
Decorate to your taste (can be seasonal berries, such as cranberries in sugar or powdered), sprigs of rosemary or can be all the same gingerbread: )
Enjoy your tea!