Ginger cake with "frozen" berries
10 servings
150 minutes
Ginger cake with 'frozen' berries is a true masterpiece of Austrian cuisine that embodies the coziness of winter evenings. Its aroma is infused with warm Eastern spices: cinnamon, cardamom, and ginger, creating a spicy and warming flavor. The sponge layers soaked in fine cane syrup are complemented by a delicate cream that harmoniously highlights their spiciness. The 'frozen' berries coated in sugar crystallization add special charm to the dessert, creating a frosty effect. This cake is perfect for cozy gatherings, family tea times or festive feasts. Its texture is airy and its taste balanced, combining sweetness, freshness and a hint of spice. Serving it with hot ginger tea will provide a true winter gastronomic delight.
1
Preparing syrup from sugar cane: mix 50 g of sugar with 100 ml of water in a saucepan.
- Sugar: 50 g
- Milk: 150 ml
2
Boil until the sugar dissolves, then remove from heat.
3
Preparing sponge layers: crush the cloves, mix with cinnamon, cardamom, and ginger in a deep bowl.
- Ground cloves: 3 teaspoons
- Ground cinnamon: 4 teaspoons
- Ground cardamom: 3 teaspoons
- Ground ginger: 4 teaspoons
4
Add flour, baking powder, a pinch of salt, grated orange zest, and mix everything thoroughly.
- Wheat flour: 270 g
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
- Orange zest: 0.5 teaspoon
5
In a second deep bowl, beat the eggs with 100 g of brown sugar until fluffy and lighter in color.
- Chicken egg: 2 pieces
- Cane sugar: 150 g
6
Melt butter (120 g) in a saucepan, turn off the heat, and add milk and cream.
- Butter: 220 g
- Milk: 150 ml
- Cream 30% fat: 100 ml
7
Add flour and a mixture of butter, milk, and cream to the egg mixture, and mix everything thoroughly.
- Wheat flour: 270 g
- Butter: 220 g
- Milk: 150 ml
- Cream 30% fat: 100 ml
8
This amount of dough should make three layers.
9
Bake the layers at 175 degrees Celsius for 30-35 minutes.
10
After the sponge cake is baked, it needs to cool a bit and then be soaked with sugar syrup on top.
- Sugar: 50 g
11
Prepare the cream: mix cream cheese and powdered sugar.
- Cream cheese: 200 g
- Icing sugar: 180 g
12
Melt 100 g of butter and add it to the cheese-sugar mixture, then mix everything thoroughly.
- Butter: 220 g
13
Let the cream cool down.
14
Sugar berries: dip each berry in the remaining sugar syrup and roll in white sugar.
- Fresh berries: 200 g
- Sugar: 50 g
- Cane sugar: 150 g
15
Assembling the cake: we spread cream between the layers.
16
We put more cream on top than between the layers. I used a regular butter knife with a round tip to apply the cream on the cake (it created large 'strokes', but you can also use a spatula).
17
We arrange the decor: frozen berries (I used cherries), you can also dip a real spruce branch in sugar syrup and then in sugar.
18
Let the cake sit in the fridge for at least an hour so the cream glaze will set and the layers will soak in.
19
Enjoy your meal) The cake is simply amazing in taste!)) Especially relevant on winter evenings with ginger or thyme tea)
