Not so long ago we only heard about ginger baking. Cookies are mentioned in many literary works of European authors, but cakes ... this is not often found even among classics. To correct this situation, the offered cakes with ginger are tasty and easy at the same time.
Ginger cakes - general principles of preparation
With ginger, you can cook almost any type of cake: biscuit, sand, honey, chocolate, soufflé. There are gingerbread cakes and quick cooking without baking, where instead of cakes gingerbread cookies are used.
Ginger is most often added to the dough, less often to a creamy mass. It can be a dry powder or a finely ground fresh root. In order not to get a sharp ginger taste, it is recommended to strictly observe the norm of the specified product (powder or shavings).
The best creams for ginger cakes are cheese cheeses, which are based on creamy or curd soft cheeses. They are more tender, less sweet, always turn out magnificent. The only remark: such creams do not so well absorb cakes, such as oil or sour cream. In this case, they are additionally coated with berry or fruit jellies or soaked separately.
Ginger Cake: A Classic Recipe
Ingredients
Korzhi:
flour - 350 gr.;
two eggs;
one and a half tablespoons of ripper and one - soda;
a glass of milk;
"Farm" oil - 125 gr.;
350 grams of sugar;
a slice of fresh ginger;
190 ml strong brewed coffee.
In cream:
a spoonful of cinnamon powder;
ginger is a small slice;
300 grams of cream cheese;
35 percent cream - 400 ml;
icing sugar - two grams.
Cooking method:
Cut the butter into a bowl, set on low heat and wait until it melts.
Rub all the ginger on a fine grater.
We measure out the necessary amount of flour. After adding a cultivator and soda, we sift in a mixing bowl. After mixing the flour mixture with sugar, pour the egg, milk, cooled butter and warm coffee into it. After adding a teaspoon of ginger, mix thoroughly, breaking all the lumps.
Lubricate the bottom and walls of the split mold with oil and fill it by pouring a third of the prepared dough. After placing in a preheated oven, bake the first cake. Temperature mode: 180 degrees, time - 30 minutes. In this way we cook two more cakes.
Immediately after baking, free the cakes from the mold and leave to cool, laying them on the wire rack.
Pour cold cream into a clean, deep bowl and begin to whisk slowly. When it becomes noticeably thicker, add powdered sugar in portions. Beating in a strong foam, set aside.
Put the cream cheese in a separate bowl. Add 1/8 teaspoon. grated ginger and cinnamon, beat until splendid.
Without ceasing to whip the cheese mass, in parts we introduce cream into it. We place the bowl with the finished cream for an hour in the refrigerator.
Forward cakes with butter cream, collect in a pile on a wide dish. The remains of the cream mass align the sides of the cake.
You can make a cake to your liking. The simplest solution is to grate chocolate onto the surface with a fine grater.
Honey-ginger cake with cream cheese and sour cream
Ingredients
In the dough for cakes:
flour - 230 gr.;
two tablespoons of dry ginger and one each - baking powder and soda;
150 milliliters of water;
sugar - 80 g .;
one egg;
ground cloves and cinnamon - half a spoonful of each spice;
60 ml of refined oil;
honey - 150 gr.
Cream:
butter "Peasant" butter - 120 gr.;
a glass of sour cream and as much cheese cream, sort of "Philadelphia";
100 gr. powdered sugar;
vanilla powder - 1 g.
Additionally, for registration:
chopped nuts.
Cooking method:
Bring 150 ml of water to a boil. Pour honey with boiling water in a deep bowl. After adding soda, mix thoroughly and set the foaming mixture aside.
Pour cinnamon, ginger, baking powder and cloves to flour. Filter the mixture twice into a mixing bowl.
Beating sugar with the egg, add the sunflower oil and repeat the whipping.
In three times, we interfere in the egg mass one by one the flour mixture and the honey mass. After adding a new portion of one or the other, mix thoroughly.
Turn on the oven, the sides and the bottom of a high shape for heating, with a diameter of up to 22 centimeters, lubricate with oil.
We fill the prepared form with dough, put it in the oven, the air temperature in which has already been established at 180 degrees. We bake a honey biscuit for forty minutes, check the preparedness with a match or a splinter.
Letting stand the finished biscuit in the form of 10 minutes, remove and place it to cool on a wire rack. Cut the cooled biscuit in half, cut off the top, it will come in handy for decoration.
Cut oil at room temperature in a deep container. After adding cheese, beat until fluffy, then, without stopping whipping, alternating in parts we introduce powdered sugar and sour cream.
We collect the cake on a serving platter, abundantly applying cream on cakes. Aligning the sides, sprinkle the surface with crumbs from the cut top. We decorate the ginger cake with the kernels of nuts.
Ginger carrot cake with cream cheese cream
Ingredients
For cream:
large lemon;
240 gr. soft cream cheese;
six glasses of powdered sugar;
a pack of softened "Peasant" oil.
Dough:
three hundred milliliters of refined oil;
four large eggs;
lemon zest;
two tablespoons of ground ginger;
a pound of carrots;
a spoonful of fine salt and as much soda;
a quarter of a spoonful of nutmeg powder and half - ground cinnamon;
flour and sugar - two glasses each;
two tablespoons of ripper.
Cooking method:
First of all, prepare the cream, it needs to cool well before applying to the cakes. To do this, in a spacious bowl we combine cream cheese and butter softened at room temperature.
Having scalded the lemon with boiling water, we scrape off the bright layer of the zest with a fine grater. Filling it with a tablespoon, transfer the fragrant shavings into a bowl with oil. Pour a spoonful of fresh citrus juice here.
Beat the cream at medium rpm, gradually adding powdered sugar. Having received a homogeneous magnificent mass, we cover the bowl with a lid and put it in the refrigerator.
Lubricate the sides and the bottom of a round tank with a diameter of up to 22 centimeters, slightly sprinkle with flour. We turn on the oven for preheating, raise the temperature to 180 degrees.
In a bowl convenient for kneading, mix the vegetable oil with the eggs crushed with sugar and beat with a mixer until absolutely homogeneous. Pouring a spoonful of lemon zest, mix well.
Pour flour into a separate bowl. Add baking powder, ginger, nutmeg, soda and cinnamon. After reseeding, gradually pour this mixture into a continuously stirred oil mass.
Rub the carrots with small chips, mix it with the prepared dough. Pour a third of the volume into the prepared form, put in the oven. Bake the cake for half an hour, until dry. In the same way, bake two more cakes.
Finished cakes, having freed from the form, are kept on the grill until completely cooled.
Smearing the cooled cakes with cream, we form a cake on a serving dish. Aligned with the remnants of the creamy mass of the sidewalls and top, we decorate with finely chopped nuts.
A quick recipe for a delicious gingerbread cake without baking
Ingredients:
large orange;
half a tablespoon of sugar;
three hundred grams of fatty, 35 percent cream;
half a glass of brandy;
a pound of ginger cookies;
100 grams bar of dark chocolate.
Cooking method:
After rinsing with water, scald the orange with boiling water. Dry wiped off, we scrape off a brightly colored zest with a fine grater from an orange.
Pour cold, almost ice cream into a dry, prefat bowl. Beating with a mixer, gradually add sugar to them. Having received a lush thick cream, we stop whipping. It is important not to overdo it, prolonged use of the mixer can lead to the formation of oil, not cream.
Pour brandy into a spacious bowl.
Alternately, dip the cookies in the brandy and put it on a serving plate. This should be done extremely quickly, since cookies intensively absorb alcohol.
Having laid out the desired size layer, apply a thick layer of cream on it, on top, wetting in brandy, lay out another “cake” of cookies and also grease it with plenty of cream. We repeat the procedure twice more, in total four rows of cookies should come out.
We cover, smoothing the entire surface of the cake with the remaining cream, generously sprinkle it with grated chocolate.
Cover the dessert with cling film and place it in the refrigerator for soaking for an hour.
Ginger Mango Souffle Cake
Ingredients:
two teaspoons of ground ginger;
wholemeal flour - 35 gr.;
90 grams of sugar and a spoonful of powder;
five eggs;
two limes;
350 grams of fresh mangoes;
high-fat cream - 150 gr.;
a small bag of granular gelatin;
45 gr. white coconut flakes.
Cooking method:
Mix and sift the flour with powdered sugar and ginger. Add coconut flakes and mix well again.
Separating two proteins from the yolks, beat with a mixer with half the norm of sugar until stable peaks appear. To speed up the process, it is advisable to add a small pinch of salt to the proteins.
Gently mix the protein mass with a loose flour mixture.
We cover the bottom of the detachable form with parchment. We spread the dough on it and carefully level it on the bottom plane. Bake for a quarter of an hour at 180 degrees.
Ready biscuit cake leave to cool right in the form. Pulling out, gently separate the paper and put the cake back into shape.
Pour gelatin with cool water and let stand for ten minutes. During this time, peel and cut into small pieces of mango. Squeeze juice from lime and filter through a sieve.
We spread the pieces of mango in a saucepan, pouring lemon juice on a low heat, simmer until tender.
Strain a little fruit juice. Having cooled slightly, dissolve gelatin in it.
Pour the gelled mixture to slightly cooled fruit, and interrupt everything with a blender to a puree state.
The remaining eggs and sugar, combined, beat with a mixer until splendid. We introduce fruit puree into the cooked mass and mix thoroughly.
Separately, whip the cream and combine them with the fruit mass. Pour the fruit "cream" in the form of a biscuit cake, level it.
We cool the cake by placing it for four hours in the general chamber of the refrigerator, after we take it out and separate it with a knife dipped in hot water from the mold.
Carefully transferring the ginger cake souffle to the dish, we decorate the surface with mango slices or simply sprinkle with coconut flakes.
Ginger cake
Ingredients:
three chicken eggs;
a glass of sugar refined;
two tablespoons of honey and three glasses of flour;
pack of natural oil;
a glass of nuts;
50 grams of ginger;
150 grams of cocoa powder;
800 milliliters of homemade milk.
Cooking method:
Eggs, half the butter and sugar, as well as all the honey, are poured into a bowl and sent to a water bath. Stir until smooth and pour soda, remove from heat and pour two and a half cups of flour. Knead the dough.
Grind the peeled and chopped ginger with a blender until gruel, with a spoonful of sugar.
We sort through the nuts, removing the fragments of the shell, push them into crumbs. We mix with ginger in the dough.
The dough should be divided into equal halves. One of them is leveled on a brazier with a layer, about half a centimeter. Cake is baked in twelve minutes when the oven is heated to 180 degrees.
We take out the baking sheet from the oven, and until the cake has cooled, we cut it into two parts in the horizontal plane. The result is two thin cakes, instead of one thick. We do exactly the same with the second part of the test and the cake from it. Cut the edges of the cakes and a tiny blender - they will go to decorate the cake.
We pour a glass of milk, and put the rest on the stove. In a small part of the milk, stir the remaining sugar, three tablespoons of flour and cocoa. Pour the mixture into a thin stream in the milk that began to boil. Constantly stir, to sufficiently thicken the mass, set the pan aside and mix the butter in the total mass.
Abundantly grease with cake cream and cake sides, sprinkle with roasted ginger crumbs, stand for four hours in the cold.
Ginger Cakes - Cooking Tips and Tips
If for some reason you decide to replace ginger powder with grated, fresh, add it in small parts, each time tasting a cream or dough.
Thoroughly lubricate the molds with oil, and nibble the layer with flour. Finished cakes will not stick, and removing them will be much easier.
Beating the cream, add sugar or powder in parts, the cream mass will come out much more magnificent.
