Cake "Ginger", a classic recipe which many consider beloved, is worth preparing for a large company. The dessert is hearty, caramel, moist, melting and very tasty.

Classic recipe

Such a cake is thin cakes with a caramel flavor, soaked in sour cream with condensed milk. It turns out very wet, tender.

Composition (dough):

  • honey - 70 ml;
  • sugar - 180 g;
  • flour - 750 g;
  • oil (73% or more) - 120 g;
  • soda - 15 g;
  • eggs - 2 pcs.

Composition (cream):

  • fat homemade sour cream - 450 ml;
  • oil - 350 g;
  • condensed milk - 380 ml.

Stages of preparation:

  1. Eggs, half a portion of sugar are combined, whipped in foam for 5 minutes.
  2. The remaining sand is dissolved in butter. To do this, knead the butter and sugar into a homogeneous paste, melt over a fire, stirring occasionally. Then add honey. All grains should "disperse."
  3. When the oil mass cools, pour in the eggs, stir.
  4. Again put the container on the stove.
  5. Sifted flour (one third of the quantity procured) is gradually mixed into the liquid mixture. Pour another third, mix, remove from heat.
  6. The remaining flour is poured into the already cooled (warm) dough. It should come out elastic, viscous, like plasticine.
  7. Cakes roll out very thin (about 0.3 mm).
  8. Bake dough sheets for 7 minutes. The temperature is 180 degrees.
  9. Beat all the ingredients for the cream into a dense mass, distribute on finished cakes.
  10. The assembled cake is smeared side and top, sprinkled with chopped pieces of one cake.

Such a cake corresponds to the name: the dough really turns red. A pleasant “velvet” texture and not sugary sweetness will appeal to everyone.

With custard

Custard is very moist, juicy. Therefore, the cake is the same. If you use sweets right away, the cakes will be nice to crunch.But you should wait from 5 hours - the cake will turn into a melting delicacy.

 

Composition (dough):

  • any honey - 40 g;
  • sugar - 210 g;
  • flour - 660 g;
  • margarine - 100 g;
  • eggs - 2 pcs.;
  • soda - 14 g.

Composition (cream):

  • vanillin - 1 pinch;
  • soft high-quality oil - 100 g;
  • milk - 870 ml;
  • flour - 50 g;
  • eggs - 2 pcs.;
  • sugar - 150 g (adjusted to your taste).

Stages of preparation:

  1. For cream, beat a third of the flour with vanilla, eggs, sugar. Next, pour the milk.
  2. Boil the mass, stirring until the consistency becomes “creamy”. Boil in a water bath!
  3. For the test: beat eggs with sugar and warm in a water bath. The temperature is minimal.
  4. Introduce margarine with honey, stir for another 2 minutes.
  5. Soda is introduced - the mass rises immediately. Remove from heat.
  6. Pour flour into the workpiece (you should sift it first).
  7. Divide this dough into 6 pieces, roll it thinly.
  8. Bake at 200 degrees for 3 minutes. If the dough is "podzolotil" - then you're done.
  9. Still warm cakes are coated with cream.
  10. Allow the cake to soak for at least 40 minutes.

Such a cake is so soft that it is easy to break it with a spoon. The taste is caramel and slightly honey.

With sour cream layer

This is also a classic option. Sour cream is prepared quickly, and thanks to it, the cakes are creamy.

Composition (dough):

  • baking powder - 16 g;
  • flour - 730 g;
  • eggs - 2 pcs.;
  • oil - 65 g;
  • sugar - 200 g;
  • honey - 180 ml.

Composition (cream):

  • sour cream - 650 ml;
  • icing sugar - 220 g.

Stages of preparation:

  1. Honey, sugar melt in a water bath.
  2. Add oil to the mass, stir, cool.
  3. Beat the eggs separately, pour a sweet mixture into them. Beat again.
  4. Sifted into the billet baking powder with flour.
  5. Knead the dough, send "rest" for 20 minutes. to the cold.
  6. From the dough comes out 8 cakes, which are baked for 4 minutes. at 180 degrees.
  7. Dense cream is whipped from powder and sour cream, which is used to lubricate the cakes.

Sour cream cakes are popular and loved by many. In a chilled cake, sour cream is even more delicious.

Honey cake "Ginger" with semolina cream

The cake comes hearty and tender. Grains of semolina are almost not felt. This is one of the traditional homemade recipes.

 

Composition (cakes):

  • eggs - 2 pcs.;
  • sugar - 230 g;
  • margarine - 130 g;
  • honey - 35 ml;
  • soda (slaked) - 10 g;
  • flour - 0.5 kg.

Composition (cream):

  • milk - 0.5 l;
  • semolina - 55 g;
  • oil - 270 g;
  • sugar - from 150 g (to taste).

Stages of preparation:

  1. Whipped eggs, sugar, margarine, honey are heated in a water bath to 50 degrees, stirring.
  2. Soda is introduced into the billet, heated over low heat. After double the mass is removed.
  3. Add flour, knead thoroughly for 10 minutes. After 2 hours of "rest" the dough will be ready.
  4. Cream is prepared: semolina is boiled in milk. The mass should cool well.
  5. Beat butter, sugar with a whisk until the mixture becomes “fluffy”. Introduced boiled semolina and a couple of minutes continue beating.
  6. Thinly rolled dough plates are baked until golden and coated with semolina.

Milk sweet cream goes well with golden honey cakes, saturating them with moisture.

Cooking option with condensed milk

The cake resembles a delicate creamy caramel cake. This "Ginger" will appeal to kids and adults.

Composition (dough):

  • flour - 400 g;
  • oil - 90 g;
  • slaked soda - 5 g;
  • sugar - 170 g;
  • honey - 30 g;
  • egg - 2 pcs.

Composition (cream):

  • egg - 4 pcs.;
  • milk - 650 ml;
  • flour - 75 g;
  • boiled condensed milk - 230 ml.

Stages of preparation:

  1. Butter, eggs, soda, sugar, honey are whipped into the air mass, put in a water bath. The workpiece is cooked (with a very weak boil) 15 min.
  2. The increased bubble mass is removed and poured into sifted flour.
  3. 5 minutes. knead the dough, which is then allowed to infuse for 30 minutes. under the film.
  4. 5 minutes each bake each tortilla (until golden brown). The temperature is about 200 degrees.
  5. All components for the cream are whipped and boiled, stirring, for about 2 minutes.
  6. Each cake is soaked in warm cream.
  7. The cake is spread on top, sprinkled with crumbs from one crushed cake.

Custard on condensed milk is the highlight of this option. The delicacy is melting, juicy.Cooked at home, it is very reminiscent of factory products of this kind.

With nuts and fruits

Exotic taste of the cake is given by fresh fruits, which are surrounded by a gentle creamy cream. A caramel cakes and nuts are perfectly combined.

Composition (dough):

  • flour - 0.5 kg;
  • oil - 95 g;
  • egg - 1 pc.;
  • honey - 80 ml;
  • sugar - 190 g;
  • slaked soda - 20 g.

Composition (cream):

  • sour cream - 0.5 l;
  • icing sugar - 190 g;
  • vanilla - 4 g;
  • lemon (zest, juice) - 1 pc.

Stuffing (composition):

  • nuts - 380 g;
  • tangerines - 3 pcs.;
  • Kiwi - 3 pcs.

 

Stages of preparation:

  1. Eggs, butter, honey and sugar beat well.
  2. The workpiece is constantly stirred until it warms up in a water bath (10 min.).
  3. Pour soda into the hot mass and, stirring, wait until it rises (1 min.).
  4. Pour the hot billet into flour, stir with a spatula.
  5. The cooled dough is well kneaded by hand.
  6. Very thin cakes are prepared (about 8 pcs.).
  7. Dough layers are baked for 3 minutes. each at 190 degrees.
  8. Whip all the products for the cream, cover them with cakes, shifting the layers with pieces of fruit and sprinkling with nuts.

The cake is rich fruit. Notes of vanilla, lemon sourness make it refined. "Ginger" with sour cream - an elegant and very simple treat.

Cream-based baked goods

Milk custard, honey sweet cakes - a feature of the cake. If you “insist” this dessert all night long - it will turn out to be especially tender.

Composition (dough):

  • vanillin - 6 g;
  • milk - 260 ml;
  • flour - 600 g;
  • soda - 7 g;
  • honey - 75 g;
  • oil - 200 g;
  • sugar - 140 g;
  • eggs - 2 pcs.

Composition (cream):

  • vanillin - 3 g;
  • eggs - 2 pcs.;
  • oil - 110 g;
  • milk - 1 l;
  • flour - 70 g.

Stages of preparation:

  1. Honey, eggs, butter, sugar - everything is whipped into a foam, poured into a pan, boiled for 15 minutes. with minimal fire. Do not forget to stir.
  2. Pour soda. The mass should grow several times.
  3. Add flour. Knead the dough for 5 minutes, then roll out to make thin sheets.
  4. Cakes are baked at 200 degrees.
  5. Vanillin, butter, milk, eggs, flour, beat and cooked in a steam bath for 4 minutes.
  6. Cream tightly cover the sheets of golden dough dough.
  7. After a night or at least 5 hours, the dessert will become juicy, soft.

This option is considered traditional, "home". Custard with milk has a slight aftertaste of caramel, vanilla. Serve dessert well chilled.
This collection contains the best recipes for the cake "Ginger". Their peculiarity is in thin, almost transparent caramel cakes and air cream.

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