Cake "Ginger" is one of the few desserts that are simple and pleasant to cook. The dough recipe does not have a large number of options, but cream for cakes can be prepared in many ways.

Cake "Ginger" - a classic recipe

The classic Ryzhik recipe can be found in almost any cookbook of our mothers and grandmothers.

Dough:

  • 500 g of wheat flour;
  • 3 tbsp. l honey;
  • 200 g of sugar;
  • 2 eggs;
  • 100 g of oil;
  • 2 tsp soda.

Cream:

  • 1 tbsp. kefir;
  • 450 ml sour cream;
  • 1 tbsp. Sahara;
  • a bag of vanillin.

The preparation of dough and cake is as follows:

  1. Beat the eggs to a foamy state. As soon as the foam begins to appear, gradually add half the cooked sugar. After a few minutes of beating, the sugar will dissolve.
  2. In a stewpan, melt the oil and the remains of sweet sand. You need to heat food over low heat, stirring constantly so that the sugar dissolves in the oil. Then we introduce honey and, stirring, continue to warm the composition. When it begins to boil, quickly pour in soda and stir for another minute, but no more.
  3. You can remove from the fire immediately, as soon as the mass begins to foam after adding soda. But if you slightly fry the mixture, it will get a pleasant caramel flavor. The finished composition is left to cool for a third of an hour.
  4. Mix the flour with a sweet egg preparation, then combine with the cooled mass and knead the soft dough.
  5. We divide it into 8 identical parts and form balls, from which we roll round cakes.
  6. We bake them at 200ºС for 4 - 6 minutes. Readiness is determined by caramel shade.

It remains to prepare the cream, simply whipping all the ingredients with a whisk or mixer. Then we collect the cake, laying cakes on top of each other and greasing them with cream.

Before serving, dessert can be decorated with crushed crumbs of dough or walnut kernels.

On a note.To soak the cake well, it is recommended to leave it in the refrigerator for the night. You can even press it down on top

With custard

Ginger with custard is incredibly delicate and aromatic. For this recipe, cakes can be prepared according to the classics, as described in the previous recipe. But about the cream is worth talking separately.

He will need the following products:

  • 2 eggs;
  • 1 tbsp. Sahara;
  • 3 tbsp. l flour;
  • a pinch of vanillin;
  • 750 - 850 ml of milk;
  • 100 g of soft butter.

The cream is recommended to be prepared immediately so that it has time to cool to room temperature by the time of use:

  1. Beat the egg-sugar mixture thoroughly.
  2. Pour half the milk into the sweet billet, sift the flour and add vanillin. Stir everything well so that there are no flour lumps, and add the remaining milk.
  3. Put the cream on a slow fire and cook, stirring with a spatula until the consistency begins to thicken.
  4. As soon as the cream becomes thicker, turn off the fire and leave the composition for 15 - 20 minutes.
  5. Then we introduce the oil, beat with a mixer until smooth and leave to cool further.

With sour cream

"Ginger" with sour cream, prepared according to the recipe below, is very sweet.

A gentle, sweet sour cream is fairly easy to make. At the same time, it is very tasty and saturates cakes well, for which novice housewives love it very much.

The list of products for its preparation is extremely simple:

  • sour cream with a fat content of at least 20% - 400 ml;
  • condensed milk with sugar - 150 - 200 ml (focusing on personal preferences);
  • soft oil - 100 g.

The preparation of the cream consists in mixing these products until smooth. The oil should be soft during use. To do this, you need to get it out of the refrigerator at least an hour before making the cream.

In the future, the butter will help the dessert harden and keep in shape.

On a note. Instead of condensed milk, you can use sugar or powdered sugar. Powder will make the cream thicker and more delicate in taste, while sugar grains may remain with insufficiently long whipping and crunch in the finished cream.

Honey cake "Ginger" with semolina cream

For the preparation of cakes, you can use the following products:

  • 2 eggs;
  • a glass of sugar;
  • 125 g margarine;
  • 2 tbsp. l flower honey;
  • 1 tsp slaked soda;
  • 2 ½ tbsp. sifted flour.

Cream we offer to prepare the following:

  • 2 tbsp. milk;
  • 3 tbsp. l decoys;
  • 300 g of oil (in cream it is better not to replace it with margarine);
  • 1 tbsp. Sahara.

Cooking cakes:

  1. Initially, beat the sweet egg. After, add honey and oil, whisk a little and put the composition in a water bath. Cook, stirring, for a quarter of an hour and then remove from the stove.
  2. We introduce soda into the resulting mass, mix, sift the flour and knead the dough.
  3. We close the saucepan with a lid, wrap it with warm towels or a blanket and leave it for a couple of hours.
  4. When the dough is infused, we cook 7 to 8 cakes, as usual, cutting out the shape of the lid or dish.

For the cream, the following actions are required:

  1. Cook semolina in milk and let it cool a little.
  2. While the porridge cools, beat the butter and sugar until an airy light mass is obtained.
  3. We combine both blanks and beat until a homogeneous cream is obtained.

It remains to collect the honey "Ryzhik" from ready-made cakes and cream, let it brew for at least a couple of hours in the refrigerator, and then bring it to the table.

Cooking option with condensed milk

Prepare in advance:

  • 500 g flour;
  • 200 g of sugar;
  • 2 eggs;
  • 100 g of honey;
  • 300 g of oil;
  • 2 tsp soda;
  • 400 g of condensed milk with sugar.

We prepare the cake "Ginger" with condensed milk according to this algorithm:

  1. Beat with a mixer or whisk egg-sugar billet.
  2. Combine a third of the oil with honey and heat in a water bath / low heat. Stir the ingredients to melt.
  3. Pour soda, sift flour and knead the dough.
  4. Introduce the egg, stirring constantly.
  5. Knead the dough manually, roll it into a sausage and cut into rings of equal thickness. Roll out cakes from them and bake in the oven. Cut identical round blanks from warm cakes.
  6. Beat condensed milk and butter until a smooth cream is obtained.
  7. Lubricate the cakes with the resulting composition. Grind the scraps into crumbs and sprinkle with them the finished dessert.

With nuts and fruits

The secret of an unusually delicious "Ginger" with nuts and fruits lies in its layer. Cakes are cooked again according to the classic recipe. They will need 6 pieces.

For the interlayer, the following list of products is recommended:

  • 500 g of sour cream or high fat cream;
  • a glass of sugar;
  • lemon;
  • 2 fruits of ripe kiwi;
  • a pair of sweet tangerines;
  • 120 - 150 g of walnut kernels.

Cooking our unusual "Ginger":

  1. The cream is prepared in just a few minutes, you just need to whip the sour cream or cream with sugar. Remove the zest from the lemon with a grater to introduce it into the cream. Stir everything well. For a brighter flavor, you can squeeze a tablespoon of juice from the pulp and also add to the resulting composition.
  2. Crush the nuts in a mortar or roll with a rolling pin to make small pieces.
  3. Peel tangerines from peel and white pulp. Slices lengthwise into 2 - 3 parts. Peel the kiwi, cut lengthwise into halves, and after - with plates.

The cake is assembled as follows:

  1. The first layer of cream is sprinkled with nuts.
  2. The second layer is complemented by kiwi.
  3. The third layer comes again with nuts.
  4. The fourth cream layer is complemented by tangerines.
  5. The fifth layer is cream and nuts.
  6. The sixth cake is smeared with cream and sprinkled with chopped slices of cake.

Before serving, you can decorate the cake with the rest of the fruit.

Milk-based cream pastries

For milk cream you will need the following list of products:

  • 2 tbsp. Sahara;
  • 300 g of oil;
  • 3 tbsp. milk;
  • 2 tbsp. l flour.

The process is not at all more complicated than those already described above:

  1. First of all, put a couple of glasses of milk to bask. The remaining milk is mixed with flour so that flour lumps do not form. It is not necessary to bring the milk to a boil, it is enough just to heat it well.
  2. Then we spread the flour mass in warm milk and stir well. Let the workpiece stand for a while, 5-10 minutes is enough.
  3. After, put the soft oil in the cream and beat thoroughly.

The cream should be allowed to infuse for another quarter of an hour, and then used as directed. Thanks to the oil, the cake hardens well in the refrigerator, but at the same time, the dessert will retain its tenderness.

It’s as easy as cooking your favorite “Ginger” from childhood. It does not require much time for preparation, but it always turns out to be tasty and tender. Please your home with excellent pastries!

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