Ginger cake with lemon cream, chocolate and nuts

12 servings

60 minutes

Gingerbread cake with lemon cream, chocolate, and nuts is an exquisite blend of aromas and textures inspired by Russian cuisine. Ginger adds a warming spice to the batter that perfectly complements the refreshing tartness of the lemon cream. The addition of currant jam creates a subtle fruity note, while chocolate shavings and nuts provide a finishing touch of elegance. This cake embodies coziness and festive spirit, making it ideal for special occasions or leisurely tea times. Its light yet rich flavor makes it a favorite treat for both traditional pastry lovers and seekers of new gastronomic experiences.

Energy value per serving

• Calories: 637.3
• Proteins: 10.8g
• Fats: 36g
• Carbohydrates: 67.2g

Ingredients

• Butter: 380 g
• Chicken egg: 11 pc
• Sugar: 450 g
• Wheat flour: 2 glass
• Lemon zest: 4 tbsp
• Baking powder: 0.5 tsp
• Ground ginger: 2 tsp
• Salt: to taste
• Milk: 0.6 glass
• Dark chocolate: 50 g
• Currant jam: 100 g
• Nuts: 50 g

Cooking steps

1. Preheat the oven to 160 degrees.

2. Sift the flour with the baking powder, add ground ginger, salt, and 1 cup of sugar. While stirring, pour in the milk, 2/3 melted butter, and 1.5 tbsp of lemon zest. Knead the dough. Whip 4 egg whites and gently fold them into the dough. Divide the dough into 2 parts and place each in a greased and parchment-lined baking pan. Bake for about 45 minutes. Remove the layers from the pans when they cool. Cut each layer into 2 parts.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Baking powder: 0.5 teaspoon
   • Ground ginger: 2 teaspoons
   • Salt:  to taste
   • Sugar: 450 g
   • Milk: 0.6 glass
   • Butter: 380 g
   • Lemon zest: 4 tablespoons
   • Chicken egg: 11 pieces

3. To prepare the cream, beat the eggs and the remaining 4 yolks. Mix lemon juice with butter and sugar, place it in a water bath, and stir until the sugar is completely dissolved. Gradually, while beating, add the hot lemon mixture to the egg mixture. Place it back in the water bath and cook, stirring, until thickened for about 5 minutes. Remove from heat, mix in lemon zest, and let cool. Then cover and place in the refrigerator for a few hours.

   Required ingredients:

   • Chicken egg: 11 pieces
   • Sugar: 450 g
   • Butter: 380 g
   • Lemon zest: 4 tablespoons
   • Milk: 0.6 glass

4. Assemble the cake by layering the cakes and alternating between jam and cream. Spread cream on top of the cake.

   Required ingredients:

   • Currant jam: 100 g
   • Dark chocolate: 50 g
   • Nuts: 50 g

5. Decorate the ready cake with chocolate shavings and chopped nuts, and place it in the refrigerator for a few hours.