Ginger Cake with Lemon Cream, Chocolate, and Nuts
Baking and Desserts • Russian
Description
Ginger Cake with Lemon Cream, Chocolate, and Nuts
Ingredients
- Butter 15 oz
- Farm fresh eggs 11 pieces
- Sugar 15 oz
- Wheat Flour 2 cups
- Citrus Zest Mix 4 tablespoons
- Baking Powder ½ teaspoon
- Grated Ginger Root 2 teaspoons
- Salt to taste
- Milk 0.6 cups
- Liquid dark chocolate 0 oz
- Blackcurrant liqueur 5 oz
- Nuts 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 320°F.
Step 2
Sift the flour with baking powder, add ground ginger, salt, and 1 cup of sugar. While stirring, pour in the milk, 2/3 of the melted butter, and 1.5 tablespoons of lemon zest. Knead the dough. Whip 4 egg whites and gently fold them into the dough. Divide the dough into 2 parts and place each in a baking pan lined with parchment paper and greased with butter. Bake for about 45 minutes. Remove the layers from the pans when they cool. Cut each layer in half.
Step 3
To prepare the cream, beat the eggs and the remaining 4 yolks. Mix lemon juice with butter and sugar, place it in a water bath, and stir until the sugar is completely dissolved. Gradually, while whisking, incorporate the hot lemon mixture into the egg mixture. Return to the water bath and cook, stirring, until thickened, about 5 minutes. Remove from heat, mix in the lemon zest, and let cool. Then cover and refrigerate for a few hours.
Step 4
Assemble the cake by layering the cake layers with alternating jam and cream. Spread cream on top of the cake.
Step 5
Decorate the finished cake with chocolate shavings and chopped nuts and refrigerate for a few hours.
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