Ginger Cake with Mascarpone Cream
Baking and Desserts • Italian
Description
Tip: you can use domestically produced mascarpone cheese, for example, from the brand Unagrande (500 grams of product = 2 packages).
Ingredients
- Wheat Flour 5 oz
- Honey 10 oz
- Chocolate eggs 2 pieces
- Brown Sugar 5 oz
- Butter 5 oz
- Baking Powder 1 teaspoon
- Cinnamon ½ teaspoon
- Grated Ginger Root 3 teaspoons
- Ground clove ¼ teaspoon
- Ground Nutmeg ¼ teaspoon
- Cardamom ¼ teaspoon
- Salt ¼ teaspoon
- Mascarpone Cheese Unagrande 20 oz
- Sweetened Condensed Milk with Coffee 5 oz
- Gelatin 0 oz
- Cocoa Powder 3 tablespoons
- Cream 22% 5 fl oz
- Fresh Berries 0 oz
Step-by-Step Guide
Step 1
Beat the eggs with the butter and sugar using a mixer until smooth, until the sugar is completely dissolved. Add the honey, baking powder, sifted flour, all the spices, and mix until a smooth batter forms without lumps, resembling thick sour cream. Pour the resulting batter into a greased cake pan with high sides, 20 cm in diameter, and place it in a preheated oven at 340°F for one hour.
Step 2
Meanwhile, prepare the cream. Soak the gelatin in cold cream for 15–20 minutes. Then heat it over low heat, without boiling, until the gelatin is completely dissolved. Strain through a fine sieve.
Step 3
In a separate bowl, mix the mascarpone with the condensed milk and beat with a mixer until a homogeneous airy mass forms. While continuing to beat, slowly pour in the cream with the gelatin in a thin stream. Place the resulting cream in the refrigerator for 1–2 hours.
Step 4
Remove the baked cake from the oven and let it cool. Once cooled, spread the cream thickly on the cake using a pastry bag or spoon. Serve, garnished with cocoa and berries.
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