Calorie content:   Not specified
   Time for preparing:   Not specified

  Cooking a cake always means that there will be a celebration in the house. For any occasion, the cake "Red" is ideal. A recipe with a photo will show how to cook it with sour cream. The cake itself can be made a day, two before the desired event. Cakes are preserved perfectly, it remains only to smear the cake with the cooked cream and the dessert will be ready. I really like "Ginger" for its delicate honey taste, soft and wonderful cream. The principle of preparation I will tell you below. For all the sweet tooth, my cake recipe is very useful. I recommend you cook it and treat the whole family. This cake is enough for 6-10 people. It turns out it's big, so that's enough for everyone.



  Necessary products for the test:
- 2.5 cups flour
- 200 grams of granulated sugar,
- 2 full tablespoons of honey,
- 2 chicken eggs,
- 1 tea l baking soda,
- 125 grams of butter.




- 500 grams of sugar,
- 500 grams of sour cream.

How to cook with a photo step by step

  In one bowl (use a deep bowl) combine butter, sugar and honey. Melt them together in a water bath. Stir with a spoon to make a single mass.




  Remove the dough from the water bath and pour in the beaten eggs. You can whisk with a whisk or mixer for a couple of seconds. Put the dough again in a water bath. Stir constantly and cook the dough for about 5 minutes.




  Pour soda into the dough and continue to cook it. When heated, soda forms bubbles and the dough becomes twice as magnificent. Also, the dough will become a little darker.






  Remove the dough from the bath, cool to a warm state and pour flour into a bowl. Start kneading the dough.




  The result should be a soft custard dough that will not stick to your hands.




  Divide the dough into 6-7 parts and roll each part on the board. Cut round cakes with a plate. The scraps should be left near the cake and we will bake them together. It is convenient for me to roll out the dough immediately on parchment paper and bake cakes on it.






Bake all the cakes to a rosy color. 7-8 minutes is enough. Set the oven to an average temperature of 180-190 °.




  To prepare sour cream, you need to combine sour cream and sugar. We use a deep capacity for this.




  Beat the cream with a mixer first at low speeds, then increase the speed and beat for 4-5 minutes until the cream becomes thicker.




  Lubricate the cakes with sour cream on all sides. Let someone roll a little from the sides, then these flaws can be corrected.






  Generously sprinkle cake crumbs on all sides. We got crumbs from baked scraps of cakes. Scraps can be grated to make crumbs. Or there is another way. Put the baked scraps in the bag, tie the bag and walk on it with a rolling pin. You get the perfect crumb powder for the cake.




  Let the cake soak in the room for 3-4 hours, then refrigerate. Serve a delicious, soft and aromatic honey cake "Ginger" with sour cream.




  The cake "Ginger" with cream sour cream looks very attractive, but it tastes just delicious. Enjoy your meal!
  And sometimes I do

For some reason, my blog still did not have a honey cake recipe. I am correcting, moreover, in such a chic version as the cake "Ginger". I tried it for the first time and was completely delighted! Before that, I baked a classic honey cake a little different recipe. It included half a glass of honey. And in saffron milk on a large number of ingredients, only three tablespoons. But, as my confectioner friend explained to me, there should not be too much honey in the honey cake, because then the cakes may not rise. But the cake with three spoons turned out to be very magnificent and airy, and tall))

And you need to achieve honey taste not due to quantity, but through the use of high-quality honey.

Cake decorating not only brings aesthetics to the final result, but also brings a variety of taste, at home even the most novice confectioners, having shown imagination, can decorate a cake in an original way, take a look at our photos. Ordinary sweets and cookies create a mood of abundance, celebration, a carefree childhood, and chocolate ganache makes the cake more sweet.

I warn you, according to this recipe, the cake is gigantic! I myself was in shock. Although, it would seem, there are about as many products as on a regular honey cake. But here cakes rise stronger, so it is more voluminous. In general, it is entirely possible to bake in the shape of 28 cm in diameter, if not more. Or reduce the amount of everything by half, and you get a standard cake on the shape of 24 cm.

Cake "Ginger" with sour cream

Products:

5 eggs

2 tbsp. Sahara

5 tbsp. flour

3 tbsp. tablespoons of honey

3 tsp soda

Cream:

It took me 6 large jars of sour cream 350 g each. That is 2 liters! And then they wonder why homemade cakes are more expensive than store cakes. This time I took sour cream 20%, so that the cake is better soaked. But you can 25%.

This amount took 2.5 cups of sugar.

(In the original recipe, there were 800 grams of sour cream and 1.5 tbsp of sugar. But, in my opinion, this is very small!)

You can also use marshmallows for a layer, or sour jam, marmalade, nuts or candied fruits. 5 marshmallows took me, but as many as possible - in the original recipe 400 grams, this is optional.

Cooking the cake "Ginger" at home

1. 5 eggs and 2 cups of sugar mix. I did at night, so I didn’t even whip, so as not to make noise, but mix with a fork!

2. Mix three tablespoons of honey with three teaspoons of soda

3. Add the honey mixture to the egg, mix.

4. Add 2.5 cups flour, mix

5. You can transfer the dough into a saucepan, but I immediately did it in a bowl. In general, you need to put a bowl or saucepan with a dough in a water bath. And cook the dough for 20 minutes (count from the moment the water boils in a water bath). In the process, it looks like this:

6. Then remove from the stove, pour 2 more cups of flour.

7. Here you can already lay out on the table and mix with your hands, adding half a glass of flour. This is a prescription, but it took me more, probably another glass (maybe the dough was liquid, because I used very large eggs). In general, here you are guided by your feelings, the dough should be thick enough to roll out, but do not overdo it.

8. Divide into 8 parts. I can see in the photo that the dough is still a little liquid, as it rolled out, it added more to each lump.

9. Roll out 8 cakes. Sprinkle flour on the table and the cake itself so that it does not stick.

10. Spread on a baking sheet sprinkled with flour, without oil. Bake in an oven heated to 180 degrees until golden brown. As it turned out later, slightly browned cakes are better, they give such an appetizing dark caramel color in the context of the cake. Cakes are baked literally 3-5 minutes. Watch out!

11. Trim to the shape you want while the cake is hot. Then they become fragile.

12. Here is such a tall stack of 8 cakes, and this is even without cream! Pay attention to how lush they are for honey.

13. Now make the cream. Usually, when I want her to lie in a thick layer, especially in a biscuit cake. But then I wanted maximum lightness. And so I whipped 2 liters of sour cream with 2.5 cups of sugar. But it is advisable to collect with such a more liquid cream in a form so that the cream does not leak. Step-by-step instructions for preparing sour cream.

14. So, I put the cakes in a detachable form and coat with a thick layer of cream.

15. I alternated: in turn, just sour cream and cream with slices of marshmallows. That is, on the first cake just applied sour cream. And on the next - she also laid out the cut colored marshmallows (it would be more interesting if there were more flowers). But you can put marshmallows between all the cakes.

16. The result is such a huge cake. I was just in shock, because I did not expect this !!! And there was still a mountain of scraps!

17. Put soaking for at least three hours, and preferably at night. Fortunately, after a night in the refrigerator, the cake became a little smaller)

18. She took off her uniform and trimmed the edges.

Friends, the cake "Ginger" - just awesome! Do not convey in words all the splendor of taste and tenderness. We love this culinary miracle with the whole family! Cooking it is not at all difficult, the cakes are baked quickly, the cream is also easy to make. From a very small number of products, a rather big cake is obtained, weighing about 1200 g. I was very surprised because I was expecting some small cake, but it turned out to be very personal, and most importantly - amazingly home-like, delicious and natural products, the quality of which sure. Be sure to cook. By the way, “Ginger” is very similar to “Honey”, the difference is only in one ingredient of the dough and cream. Give it a try! I also recommend a delicious cake "Sour cream".

Recipe Cake "Ginger" with sour cream:

2 eggs

105 g butter (or margarine)

2 tbsp. l Sahara

2-3 tbsp. l honey (I took 2 tablespoons of thick honey in a slide)

1 tsp soda

3 cups flour

For cream:

1 liter of sour cream 20% or more

1.5 cups sugar

Cooking:

1. First of all, you need to take care of the cream. Sour cream should not be just thick. You must be sure that it will not liquefy when whipping. If you are not sure or had a bitter experience when it became liquid like kefir when whipping, then I advise you to weigh sour cream on cheesecloth to get rid of excess whey in it. To do this, pour sour cream on 4 layers of gauze (or a curd bag or you can sew it even from organza yourself), and place on a sieve, and put a bowl under the sieve to drain the liquid and refrigerate for 6-8 hours. After that, sour cream can be easily beaten with sugar.

2. Let's go to the test.

We will need a water bath.

Put butter, sugar and honey in a bowl or pan. We put in the bath, stirring occasionally.

3. Separate the eggs a little with a whisk (this is necessary so that the proteins do not curl) and pour them into the oil with honey. Stir until a homogeneous mass is formed. Now add soda, the dough will begin to quickly become magnificent and even increase in volume. Remove from the bath and sift the flour.

4. Knead a thin dough, it should slightly flow from the hand, but not much. It will also be a little sticky (after all, honey dough). We make a sausage from the dough, wrap it in a film and send it to the refrigerator for 55-65 minutes.

5. After the refrigerator, the dough will become less sticky, more elastic. Divide it into 8 parts.

6. We roll it into a thin circle 2 mm thick on parchment without turning it from one side to the other, just roll it out on parchment, put a plate or a lid on the pan from above, squeeze out a circle, push off the trimmings a bit (by the way, I had very few of them).

And bake the cake in a preheated oven along with parchment at a temperature of 200 degrees for about 5-7 minutes (depending on your oven) to a medium brown color (not dark, of course).

During this time, roll another cake. I will not say that it was easy for me to roll out such a thin circle. Yes, even without flour, but the finished cake grows great in height, then it will be visible in the finished cake.

Tip: as a result of baking, along with parchment, the cakes are perfectly even. Do not throw out the parchment after the first cake, turn it over and use it for rolling the third cake, because you already rolled out the second on a new sheet. And so bake all the cakes along with the scraps. At the end, all the scraps should be sent back to the oven for a couple of minutes, so that they become even a little darker, of such a "red" color, and not light brown.

This is the very first honey cake I liked. I recognized its name as simply “honey,” of which there were many and different. Therefore, attempts to buy honey cakes, cakes, etc. in culinary did not bring the desired taste. And already in my hometown, I recognized my own name for this work of culinary art. I am spreading it right now for a reason, it has a deep meaning, about which further.

Ingredients for Ginger Cake:

for shortcakes:

60 gr - 4 tablespoons of sugar

100 gr. butter

two teaspoons of soda without top

250 gr honey

600 gr flour

for cream:

sour cream 25% 700-800 gr.

glass of sugar (230-250 gr.)

Cooking cakes for the cake Ryzhik:

The recipe for the dough is simple. But rolling cakes is rather laborious. Ideally, for this you need to attract male power. It’s easier for me, I attracted myself.

We prepare a water bath from two pots. In a smaller one we put soda, eggs, honey, butter and sugar. We put the pan in the bath. When the ingredients are a little warm, we begin to beat with a mixer until the ingredients are evenly mixed, and then get a plentiful foam and increase in volume. The water in the lower pan is simmering at this time.

I pour the whipped contents of the pan into the mixing bowl. I pour all the flour there and knead the dough. I do it with a mixer. When there was no such mixer, I knead the dough with my hands. It turns out a hot, slightly sticky dough.

We divide it into 10-11 parts, somewhere around 95-100 gr. each one. If you do not want to bother for a long time, you can knead less dough by counting the number of ingredients. On baking parchment, roll out thin cake of the desired shape. And this is the key point. Because this cake can be given any shape. For example, "horseshoes." Frankly, it was this cake that was my first candidate for a cake of this shape and would be called “honey horseshoe”. But the simpler recipe that you can see won. I got distracted. We pierce the cake with a fork in many places so that it does not bubble during baking. The dough is easier to roll out while it is hot, so we try to maintain its temperature, at least covering it with a towel.

Next, preheat the oven to 200-210 degrees. We put the parchment with the dough on a sheet and send it to the oven to bake until a beautiful ruddy color. It takes 5-7 minutes. During baking, we manage to roll out new cakes. When the cake has cooled, cut out the desired shape according to the pattern. My torus will be just round. I met options in the form of an Olympic bear, you can give the shape of a horse, as an option.

The formation of the cake Ginger with sour cream:

Sour cream is prepared much easier than I previously said. For we will need all the moisture that is in sour cream to soak dry cakes. In fat sour cream, just add sugar. And beat until sugar dissolves and cream increases in volume. The cream will be liquid - that's right. It is very tasty to grease this cake with custard, especially creamy recipe. I chose sour cream, from my point of view this is a classic option. And certainly the simplest. An addition from Natalya came in the comments that the classic version of “Ginger” is made with cream of boiled condensed milk and butter. The recipe for such a cream can be

Dozens, and perhaps hundreds of years, according to legend, have passed since the creation of this sweet king. It personifies a grand holiday and a fabulous taste. A treat with a funny name is “Ginger” cake.

Probably the first thing that comes to mind when mentioning the saffron is the honey cake. Desserts have similarities, but differ in filling. The recipe for honey cakes, with which a fascinating story is associated, has remained the same.

According to legend, the Empress Elizaveta Alekseevna could not stand honey. All palace chefs were aware of this. But one day a young pastry chef arrived in the kitchen and forgot to tell them about the taboo for honey. He decided to impress noble ladies and gentlemen by preparing his signature dessert. Having tasted the delicacy, sophisticated gourmets were incredibly delighted. And they tasted the same honey cake soaked in delicate custard.

Dessert subdued Elizabeth Alekseevna, and she asked about his composition. The young man, who had already learned about the empress’s dislike for honey, at his own peril and risk admitted to the honey-based cake. To the surprise of all the courtiers, the empress did not get angry, but ordered to generously reward the confectioner. Since then, Elizabeth regularly asked to make a cake "Ginger", calling her her sweet favorite.

From generation to generation, culinary notes have been passed describing how to bake a real “Ginger”. And it is better to restrain from the urge to buy it in the nearest market, and spend a few hours at home confectionery troubles, so that the taste of the cake Ryzhik gives a truly royal pleasure.

Cake Ginger honey with sour cream - a classic recipe

Dough Ingredients

• Flour - 500-600 gr
• Egg - 2 pcs.
• Honey - 2-3 tbsp. spoons
• Sugar - 150 gr
• Butter - 100 gr
• Soda - 1 teaspoon

Stages of cooking:

Cream Ingredients

• Sour cream (35% fat) - 0.5 liters
• Sugar - 100-150 gr
• Vanilla - 30 gr

Ingredients for Cake Decoration

• Almond petals
• Walnuts - 80-100 gr

In the assembly of the cake is also the difference between "Ginger" and "Honey". Usually, honey cake is greased with cream and sprinkled with nut crumbs. The recipe "Ginger" costs only a sour cream layer. The taste of this is not worse at all, and many believe that this method gives the cake more tenderness.