vegetarian

Ginger Cake with 'Frozen' Berries

Baking and Desserts • Austrian

Time 2 hours 30 minutes + 1 hour

Ingredients 17

Servings 10

Description

I used a baking pan with a diameter of 28 cm, but I think the cake would look better if it were taller. Therefore, I would recommend a smaller diameter and greater thickness for the layers.

Ingredients

Baking Powder 1 teaspoon
Ground Cinnamon 4 teaspoons
Grated Ginger Root 4 teaspoons
Ground clove 3 teaspoons
Cardamom 3 teaspoons
Wheat Flour 10 oz
Orange zest ½ teaspoon
Chocolate eggs 2 pieces
Raw cane sugar 5 oz
Butter 10 oz
10% cream 5 fl oz
Powdered Sugar 5 oz
Semi-soft cream cheese 5 oz
Sugar 0 oz
Salt a pinch
Milk 5 fl oz
Fresh Berries 5 oz

Step-by-Step Guide

Step 1

Prepare the syrup from cane sugar: mix 50 g of sugar with 100 ml of water in a saucepan.

Step 2

Cook until the sugar dissolves, then remove from heat.

Step 3

Prepare the sponge cake layers: crush the cloves, mix with cinnamon, cardamom, and ginger in a deep bowl.

Step 4

Add flour, baking powder, a pinch of salt, and grated orange zest, and mix thoroughly.

Step 5

In a second deep bowl, beat the eggs with 100 g of cane sugar until fluffy and lighter in color.

Step 6

In a saucepan, melt 120 g of butter, turn off the heat, and add milk and cream.

Step 7

Add the flour mixture and the butter, milk, and cream mixture to the egg mixture, and mix thoroughly.

Step 8

This amount of batter should yield three layers.

Step 9

Bake the layers at 345°F for 30-35 minutes.

Step 10

Once the sponge is baked, let it cool slightly and then soak the top with sugar syrup.

Step 11

Prepare the cream: mix cream cheese and powdered sugar.

Step 12

Melt 100 g of butter and add it to the cheese-sugar mixture, mixing thoroughly.

Step 13

Let the cream cool.

Step 14

Sugar-coated berries: dip each berry in the remaining sugar syrup and roll in white sugar.

Step 15

Assemble the cake: spread cream between the layers.

Step 16

Add more cream on top than between the layers. I used a regular butter knife with a rounded tip to apply the cream (it created large 'strokes', but you can also use a spatula).

Step 17

Decorate with frozen berries (I used cherries), and you can also dip a real pine branch in sugar syrup and then in sugar.

Step 18

Let the cake sit in the refrigerator for at least an hour so that the cream sets and the layers soak up the syrup.

Step 19

Enjoy your meal! The cake is simply amazing in taste! Especially nice on winter evenings with ginger or thyme tea.