Gingerbread cake

Gingerbread cake


For the cakes:
Flour — 270 g
Soda — 1 tsp..
Salt — a pinch
Eggs — 2 pcs.
Cane sugar — 100 g
Butter — 125 g
Cane Syrup — 100 g
Fatty cream — 100 ml
Milk — 150 ml
orange Zest
Spices (1 tsp cinnamon 2/3 tsp nutmeg 1/4 tsp cardamom 1/2 tsp ginger)

Gingerbread cake 1


1. Beat eggs with sugar until fluffy foam. Add and mix the syrup. Add the melted butter, milk and cream and mix.
2. The dry ingredients are mixed with spices (Sift flour) add to the dough. Add zest and mix well. Arrange on the forms (better to take 3 to 18 cm)
3. Bake at 180 g for 20-25 minutes.
4. For the cream:
Beat together 300g Philadelphia with 250 grams mascarpone, heavy cream by adding a little bit. The cream should be increased in size, but does not become liquid. I go 150-250 ml.
5. add powdered sugar to taste.
Each cake fluff cream, and a little side. Decorate to your liking.

Gingerbread cake

Bon Appetit!

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