Description
This cake not only warm in cloudy weather, but will raise the spirits of its kind. I tell you a secret, what it was eaten with great pleasure and king tut cheese ;)
Ingredients
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Butter
260 g
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Chicken egg
3 piece
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Milk
220 ml
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Flour
300 g
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Brown sugar
225 g
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Ginger
30 g
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Honey
4.5 Tbsp
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Cinnamon
3 tsp
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Leavening agent
1.5 tsp
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Cherry
450 g
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Brown sugar
120 g
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Cheese
500 g
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Cinnamon
1 piece
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Star anise
2 piece
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Gelatin
15 g
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Jelly
2 pack
Cooking
My form is 25*30 If You gelatin not instant, as I have, then pre-soak it. Cherry cover with sugar, add water (30-50ml), sugar, cinnamon and star anise and keep on the heat until the sugar has dissolved. Off and set aside.
Honey-ginger cake: in a saucepan pour the milk, add sugar, honey, butter. Heat, stirring, until sugar dissolves and butter.
Fresh ginger peel and grate on a fine grater.
In the oil mass add flour with baking powder and cinnamon, eggs and grated ginger. Mix well.
Pour the batter in a detachable form and bake for about 40 minutes at 180C. Allow to cool in the form
From cherries to remove the cinnamon stick and star anise. With a slotted spoon to defer 1/2 of the berries ( or as many as You can fit on the surface of the cake). Part of spicy cherry syrup to pee, which add gelatin to heat (But NOT boil) to dissolve the gelatin crystals. The remaining berries with the remaining syrup to shift to the cream cheese and whip. To this mass add the softened gelatine and mix well.
To cooled honey-ginger pour cheese cake-cherry layer. and put in the fridge for 1.5-2 hours (can be longer) until set.
On the surface to decompose pending before the cherry. Jelly cake to cook according to the instructions on the package and pour the cherries. Remove carefully form you can treat.
Bon appetit
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