Ginger cake with mascarpone cream

8 servings

65 minutes

Ginger cake with mascarpone cream is a delightful combination of spicy flavors and creamy texture. Inspired by Italian pastry traditions, this dessert captures the warmth of honey and the aromas of cinnamon, clove, and nutmeg, creating a captivating palette of tastes. The mascarpone cream with condensed milk gives the cake a unique velvety texture, while fresh berries add a hint of tartness and freshness. It is perfect for cozy family evenings, celebrations, or simply enjoying the moment. Ginger not only adds spiciness but also warms you up, making this cake an excellent choice for the autumn-winter season. Decorated with cocoa powder and berries, it becomes a true work of art on your table.

Energy value per serving

• Calories: 829.1
• Proteins: 12.1g
• Fats: 55.3g
• Carbohydrates: 72.8g

Ingredients

• Wheat flour: 140 g
• Honey: 250 g
• Chicken egg: 2 pc
• Cane sugar: 100 g
• Butter: 200 g
• Baking powder: 1 tsp
• Cinnamon: 0.5 tsp
• Ground ginger: 3 tsp
• Ground cloves: 0.3 tsp
• Ground nutmeg: 0.3 tsp
• Ground cardamom: 0.3 tsp
• Salt: 0.3 tsp
• Mascarpone cheese: 500 g
• Boiled condensed milk: 200 g
• Gelatin in plates: 18 g
• Cocoa powder: 3 tbsp
• Cream 23%: 150 ml
• Fresh berries: 23 g

Cooking steps

1. Beat the eggs with butter and sugar using a mixer until a uniform consistency is achieved and the sugar is completely dissolved. Add honey, baking powder, sifted flour, all spices, and beat into a lump-free mass until the consistency of thick sour cream. Pour the resulting batter into a greased high-sided mold with a diameter of 20 cm and place it in a preheated oven at 170 degrees for one hour.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Butter: 200 g
   • Cane sugar: 100 g
   • Honey: 250 g
   • Baking powder: 1 teaspoon
   • Wheat flour: 140 g
   • Cinnamon: 0.5 teaspoon
   • Ground ginger: 3 teaspoons
   • Ground cloves: 0.3 teaspoon
   • Ground nutmeg: 0.3 teaspoon
   • Ground cardamom: 0.3 teaspoon
   • Salt: 0.3 teaspoon

2. Meanwhile, prepare the cream. Soak the gelatin in cold cream for 15-20 minutes. Then heat gently without boiling until the gelatin is completely dissolved. Strain through a fine sieve.

   Required ingredients:

   • Cream 23%: 150 ml
   • Gelatin in plates: 18 g

3. In a separate bowl, mix mascarpone with condensed milk and beat with a mixer until a homogeneous airy mass is formed. While continuing to beat, slowly pour in the cream with gelatin. Place the resulting cream in the refrigerator for 1-2 hours.

   Required ingredients:

   • Mascarpone cheese: 500 g
   • Boiled condensed milk: 200 g
   • Cream 23%: 150 ml

4. Remove the baked cake from the oven and let it cool. Spread a thick layer of cream on the cooled cake using a pastry syringe or spoon. Serve decorated with cocoa and berries.

   Required ingredients:

   • Cocoa powder: 3 tablespoons
   • Fresh berries: 23 g