Cake "Ginger"

Description

This cake in our family are all very like - Yes, it's not as elegant, festive, but very cosy and homely :) Bake it in a very long time! Cakes turn out dry, but well-soaked custard. Delicious, tender, flavorful - such is our "ginger". And yet - this is my first recipe on the Cook!

Ingredients

Flour

4 cup
Chicken egg

2 piece
Honey

3 Tbsp
Milk

6 Tbsp
Butter

100 g
Sugar

0.75 cup
Soda slaked vinegar

0.5 tsp
Milk

500 ml
Flour

4 Tbsp
Butter

70 g
Sugar

2 Tbsp
Cookies

1 piece

Cooking

In a large bowl (large because then we in the bowl knead the dough) mix the milk, honey and sugar. Put the bowl in a water bath. Stirring constantly, heat the mixture to warm, but not hot. When the mixture is really hot, add the diced butter. Stir until complete dissolution of oil. Remove pan from heat.

Then add 2 scrambled eggs. The same mix. Then add vinegar gashenuyu soda. Remove the bowl from the pan, leave for 2 minutes. At this time, sift 4 cups of flour.

In our mixture gradually introduce the flour. Knead the dough to such a state to be able to pour it on the table and knead further with your hands. Flour may take a little more, maybe a little less. I this time went to 3.5 cups somewhere. Do not hammer the dough it should be soft.

The dough is ready. Soft, elastic, does not stick to hands. Remove it in the fridge for 30 minutes and do some cooking cream.

Milk mix with the flour to avoid lumps. I always do so - somewhere 150ml milk mixed with flour, and strain the remainder through a fine sieve. All the lumps of flour remain on the sieve. Put the milk on a slow fire and cook until thick, stirring constantly and intensively, especially the bottom - the cream burns easily. That's why we cook it on slow fire - even longer (10 minutes), but without the burnt taste.

When the cream is ready, pour it into a bowl. Constantly stir and cool - if not to interfere, it will be covered with foam, which you "steal" a lot of the cream that we can't allow.

In the slightly cooled cream add the butter and sugar. You can play with the sweetness of the cream for yourself how you like. I had 2 table spoons of sugar without slides, so it was slightly sweet and not cloying. Added 2 tablespoons - try, if not enough - add another spoon, try again, etc.

Here's a nice, slightly yellowish cream we did it! When it cools, it will become thicker, just like we need.

Go back to the dough. Get it out of the fridge and divide into 4 parts. I had 4 good cake, if you want above - make 5 cakes, but it turns out of 4 is not small. Each cake roll into your shape.

In a preheated 200 degree oven, put the cake for 10-15 minutes. They bake quickly, so don't miss the moment and not desiccate it. I usually turn it even once slightly browned on top - so evenly baked through. Careful - the fragile cakes.

Here such fresh-faced beauties we have! Take out the cakes and cool them.

Each cake generously coat with cream. If some broke in the process of cooking - put it in the center, no one will notice :) Top cake oil not much cream. I always sprinkle the top with grated biscuits type Jubilee.

Leave the cake in the fridge to soak overnight is best. But if you can't wait - and you 5-6 hours to write :) But it is softer - the better!

And there it is in the context, once upon a time did, left photo. The truth is 3 cake. Bon appétit!

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