Ginger Cake

Ingredients

• Butter 5 oz
• Honey 0 oz
• Sugar 5 oz
• Chicken Egg 2½ pieces
• Citric Acid 0 oz
• Activated Baking Soda 0 oz
• Vinegar essence 0 fl oz
• Wheat Flour 5 oz
• Milk 10 fl oz
• Corn Starch 0 oz
• Vanilla salt 0 oz
• Sweetened Condensed Milk with Coffee 5 oz
• 20% Sour Cream 5 oz

Step-by-Step Guide

Step 1

Melt the butter (35 g), honey, and sugar (100 g) in a double boiler, stirring until smooth.

Step 2

Add one and a half eggs (65 g), citric acid, baking soda, sifted flour (145 g), and prepare the dough using a water bath.

Step 3

Cool to room temperature and refrigerate for at least 1 hour.

Step 4

Divide the dough into five equal parts and roll them out into thin circles.

Step 5

Bake the layers in a preheated oven at 390°F for 7–10 minutes. While they are still warm, trim the layers into even circles. Save the trimmings. Let the layers cool completely.

Step 6

Prepare the cream. Pour the milk into a saucepan and heat it gently, being careful not to bring it to a boil.

Step 7

Whisk the egg with vanilla and regular sugar (50 g) using a mixer until fluffy, and the mixture should double in volume.

Step 8

In a thin stream, while continuously stirring, pour the warm milk into the egg mixture.

Step 9

Add the flour (10 g), corn starch, mix well, and transfer to a saucepan.

Step 10

Place on the lowest heat and whisk to combine. When the cream starts to thicken and the first bubbles appear, turn off the heat. Allow the cream to cool, covering it with plastic wrap directly on the surface.

Step 11

Whip the butter (100 g) until fluffy, then add the condensed milk and sour cream. Whip again until smooth.

Step 12

Add the resulting mixture to the cooled cream and whisk until smooth.

Step 13

Assemble the cake. Layer the cakes with cream, and cover the top and sides of the cake with crumbs made from the leftover cake trimmings. Refrigerate the cake for at least 3 hours, or preferably overnight.