The most delicious ginger cake
8 servings
180 minutes
The most delicious red cake is an embodiment of comfort and sweet pleasure inspired by Russian culinary traditions. Its warm honey aroma and delicate texture evoke memories of grandmother's homemade pies. Each layer of sponge soaked in cream made from boiled condensed milk and mascarpone offers a harmony of rich flavor with a slight tanginess. This cake not only pleases the eye with its golden hues but also symbolizes family gatherings and celebrations. It pairs perfectly with a cup of fragrant tea, revealing the sweetness of honey and the softness of buttercream. It is not just a dessert — it is an immersion into the history of taste traditions, where each spoonful awakens warm memories and a sense of true home comfort.
1
Beat the eggs, honey, sugar, and butter together and bring to a boil over low heat. Once the mixture boils, remove from heat, add baking soda and bring to a boil again (the mixture will increase in size, so choose a deep container). Remove from heat and gradually mix in 280 g of flour. To soften the taste of baking soda, I add nutmeg and natural vanilla to taste. Leave the dough in a warm place for 2 hours.
- Chicken egg: 2 pieces
- Honey: 2 tablespoons
- Sugar: 200 g
- Butter: 100 g
- Soda: 1.5 teaspoon
- Wheat flour: 380 g
2
Knead the dough until it stops sticking to your hands, but try not to add too much flour so that the future layers don't turn out too dry and crumbly. Divide the dough into 8 parts. Roll each part to the desired diameter and bake them one by one in the oven at 200°C for 5-7 minutes.
- Wheat flour: 380 g
3
The baked cake will brown and rise; after taking it out of the oven, cut a circle of the desired diameter. Keep the scraps from the cake and crumble them by hand; they will be useful for decorating the finished cake. Once you are sure all the cakes are ready, you can start preparing the cream.
4
Boil condensed milk in advance for 2-3 hours (I recommend not buying ready-made boiled condensed milk, as it will be inferior in taste to what you cook yourself).
- Condensed milk: 380 g
5
Whip the chilled mascarpone (by the way, it can be replaced with sour cream or cream cheese, which I prefer as it adds a tang to the final product) for 5 minutes and gradually add all the condensed milk.
- Mascarpone cheese: 250 g
- Condensed milk: 380 g
6
Spread the ready cream on each layer, then sprinkle it with crumbs made from the trimmings and let it soak at room temperature.