Ginger Winter Cake Recipe
For the Gingerbread:
2 eggs (kept at room temperature)
1/2 cup molasses
1/2 cup boiling water
1 glass of sugar
1 water glass measure of oil
2.5 cups flour
1 teaspoon of cinnamon
1 teaspoon of powdered ginger
1/2 teaspoon powdered cloves
2 tea carbonate
For Cream Cheese Cream:
225 grams of cream cheese
200 milliliters of milk cream
1.5 cups powdered sugar
1 pack of vanillin
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This simple and elegant homemade ginger cake with classic cream cheese cream will warm your heart on cold and rainy winter days. Let's take you to the kitchen. Ingredients for the Ginger Winter Cake Recipe
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For your cake to come out easily after baking, grease and flour your cake tin or cover it with baking paper. Pre-set the oven to 180 degrees.
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To prepare the cake batter, sift the flour and spices in a large bowl and mix. In a separate bowl, whisk the eggs and sugar with the mixer for about 5 minutes until doubled. Boil the water and mix it with molasses, then add the baking powder to the molasses mixture.
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Add oil and molasses water to the egg, mix well. Finally add the dry ingredients and mix well with a silicone spatula. Divide the dough into two equal parts and bake in a preheated oven for 35-40 minutes. Cool your baked cake by taking it on a cooling wire and when it reaches room temperature, cut it in half.
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To prepare the cake cream, whisk the cream cheese at room temperature with a mixer until it has a smooth and silky consistency. In a separate bowl, whisk the well-cooled cream with icing sugar and vanilla until firm. (If you wish, you can use whipped cream instead of cream and powdered sugar.)
