Ginger Cake with 'Frozen' Berries
Baking and Desserts | Austrian cuisine
⏳ 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 - 9.5 oz
- Orange zest - ½ teaspoon
- Chocolate eggs - 2 pieces
- Raw cane sugar - 5.3 oz
- Butter - 7.8 oz
- 10% cream - 3 fl oz
- Powdered Sugar - 6.3 oz
- Semi-soft cream cheese - 7.1 oz
- Sugar - 1.8 oz
- Salt - a pinch
- Milk - 5 fl oz
- Fresh Berries - 7.1 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 347°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.
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