2020-08-13 / test@t

Ginger cake

Wonderful gingerbread cake with salted caramel cream and gingerbread decor. Just a fairy tale!

Ingredients

cream 33% 600 ml
thickener for cream 1 pc.
salted caramel 240 g
butter 100 g
sugar 125 g
honey 250 g
egg 1 pc.
nutmeg 1 tsp
ginger 1 tsp
cinnamon 1 tsp
coriander 1 tsp.
cocoa 10 g
flour 500 g
baking powder 10 g
cream-fresh (can be replaced with fat sour cream) 335 g
sugar 300 g
butter 65 g
salt 5 g
flour 350 g
ginger 2 tsp
cinnamon 2 tsp
nutmeg 1 tsp
cloves 1 tsp
salt 1/2 tsp
baking powder 1 tbsp.
soda 1 tsp
butter at room temperature 200 g
light brown sugar 300 g
eggs 3 pcs.
maple syrup or molasses 2 tablespoons
milk at room temperature 200 ml
vanilla extract 1 tsp
orange 1 pc.

STEP-BY-STEP COOKING RECIPE

Step 1

Cake. Mix all dry ingredients.

Step 2

Whisk in butter in a large bowl, gradually adding sugar. Add eggs. Beat.

Step 3

Mix milk with zest, vanilla, molasses, pour into the oil mixture in 3 doses, alternating 2-3 tbsp. dry mix. Pour in the rest of the mixture, mix until smooth.

Step 4

Divide the dough into 2 pieces. Bake at 180 ° for 25-35 minutes. Cool the biscuits completely and cut lengthwise into 2 parts.

Step 5

Gingerbread. Melt butter, sugar and honey, mix. Remove from heat, let cool.

Step 6

Caramel. Preheat the sour cream, it should be hot.

Step 7

Divide the sugar into 6 parts. Pour the first part into a saucepan, shake to distribute evenly. Put on medium heat to melt. So add the second part, etc. Do not stir. When all the sugar has melted, gradually add the remaining ingredients for the caramel, heat for 6 minutes. Remove from heat. Cool down.

Step 8

Gingerbread. Add spices, salt, cocoa. Introduce the egg. Mix flour with baking powder and add to honey mixture.

Step 9

Knead the dough until it stops sticking to your hands. Wrap in plastic and leave to rest at room temperature for 3-4 hours.

Step 10

Cream. Beat the cream, add a thickener somewhere in the middle. Stir in caramel.

Step 11

Collect the cake. You can put it in the refrigerator for now.

Step 12

Gingerbread. Roll out the dough to a thickness of 3-4 mm. Cut the gingerbread cookies with tins, spread (preferably on a non-stick mat or parchment) on a baking sheet, bake at 180 ° for 10-12 minutes. Cool down.

Step 13