Gingerbread cake - 8 cooking recipes

A gingerbread cake may be the first self-cooked dish for a young pastry chef. It is so simple, quick and easy to prepare. And from a dozen interesting recipes you can always choose the one that suits you.

Gingerbread cake

The simplest gingerbread cake of all is prepared with the addition of sour cream. That is, you only need gingerbread, sour cream and sugar. Well, and a whipping mixer, of course. It is better to buy sour cream that is moderately fatty, 15 percent is fine. If it's higher, it's better. Make sure it is not too liquid. You need to start beating at high speed until the volume of the product increases. Then pour in fine sugar in a thin stream and continue the procedure until it is completely dissolved.

The mass will become fluffy, airy, and retain its shape. You will have to be careful not to over-mix it, as at some point the cream may begin to separate. Straight into the bowl it needs to be put in the refrigerator. Why is this necessary? When cooled, all the moisture will settle to the bottom, and the very cream that is needed will remain on top. It will not spread, float, or delaminate. The consistency will be similar to whipped cream with a fat content of 40%.

Now all that remains is to start assembling the cake. The first layer of gingerbread is placed on the dish and generously coated with cream. The second layer is smaller than the first. The third is smaller than the second. And so on. It is convenient to assemble a gingerbread cake according to the principle of a pyramid or a cone, in a slide. When it is assembled, the rest of the cream is applied to the entire surface. And in principle, for starters, we can stop there.

The finished gingerbread cake can be decorated with fresh fruits and berries, grated dark chocolate, cocoa, ground nuts, icing, sponge crumbs, fudge, marmalade, marmalade, confiture, preserves.

To ensure the cake is well soaked, it is better to leave it alone overnight. If the apartment is moderately cool, you don’t have to put it in the refrigerator for several hours. Then remove.

A smoother and more beautiful gingerbread cake can be made using gelatin.

The products are the same as in the classic version. The only difference is that the gingerbread cookies are laid out in a round shape with high sides. And diluted gelatin is added to sour cream. When the cake hardens well, remove it from the mold. It remains perfectly level. In this state, it can be poured with chocolate glaze (even mirror).