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 Gingerbread-Ginger Nut Cake Recipe
Very rich, nutty-spicy taste, with a slight sourness and lemon flavor. A truly winter, I would even say "Christmas" cake. Decorate your New Year with this unforgettable dessert!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Shortcake:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Shortcake:
Cream:
Instructions
  1. Peel the carrots, wash them and grate them on a fine grater.
    Peel the carrots, wash them and grate them on a fine grater.
  2. Put the walnuts in the bowl of the combine and grind them into fine crumbs.
    Put the walnuts in the bowl of the combine and grind them into fine crumbs.
  3. Add eggs, sour cream, sugar, nut crumbs and all spices to the carrots. Mix thoroughly.
    Add eggs, sour cream, sugar, nut crumbs and all spices to the carrots. Mix thoroughly.
  4. Then add the flour sifted with baking powder to the carrot-nut mixture. Mix well. You will get a very viscous and thick dough. Let him rest for 15 minutes.
    Then add the flour sifted with baking powder to the carrot-nut mixture. Mix well. You will get a very viscous and thick dough. Let him rest for 15 minutes.
  5. Cover the baking dish with parchment and grease with oil. Pour in the dough. I have a form size of 22 cm.
    Cover the baking dish with parchment and grease with oil. Pour in the dough. I have a form size of 22 cm.
  6. Bake the carrot-nut sponge cake at 180 degrees for 30 minutes. We check the readiness with a skewer. Remove the finished biscuit from the mold and let it cool completely.
    Bake the carrot-nut sponge cake at 180 degrees for 30 minutes. We check the readiness with a skewer. Remove the finished biscuit from the mold and let it cool completely.
  7. Prepare the cream. Beat well-cooled sour cream with a fat content of at least 20% with powdered sugar until it completely dissolves. Then add the juice and lemon zest. Mix well.
    Prepare the cream. Beat well-cooled sour cream with a fat content of at least 20% with powdered sugar until it completely dissolves. Then add the juice and lemon zest. Mix well.
  8. Cut the cooled biscuit lengthwise into two cakes. Align the edges, trim the fried cakes.
    Cut the cooled biscuit lengthwise into two cakes. Align the edges, trim the fried cakes.
  9. Assemble the cake. The cakes are very richly layered with sour cream. The cakes are very well absorbed by the cream, so you won't regret it. Put the cake in a deep mold and almost completely fill it with cream. Leave about 7 tablespoons of cream for decoration. Remove the pie in the cold for impregnation for at least 3 hours. I was cleaning for the night.
    Assemble the cake. The cakes are very richly layered with sour cream. The cakes are very well absorbed by the cream, so you won't regret it. Put the cake in a deep mold and almost completely fill it with cream. Leave about 7 tablespoons of cream for decoration. Remove the pie in the cold for impregnation for at least 3 hours. I was cleaning for the night.
  10. Put the finished soaked cake on a platter. Add cocoa to the remaining cream and pour over the cake, making smudges along the edges. I also crushed the chocolate gingerbread into crumbs and sprinkled them on top, but this, of course, is not necessary.
    Put the finished soaked cake on a platter. Add cocoa to the remaining cream and pour over the cake, making smudges along the edges. I also crushed the chocolate gingerbread into crumbs and sprinkled them on top, but this, of course, is not necessary.
  11. Enjoy your tea!
    Enjoy your tea!
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