Ginger Cake with Mascarpone Cream

⏳ Time

1 hour 5 minutes

🥕 Ingredients

🍽️ Servings

Description

Tip: you can use domestically produced mascarpone cheese, for example, from the brand Unagrande (500 grams of product = 2 packages).

Ingredients

Wheat Flour - 4.9 oz
Honey - 8.8 oz
Chocolate eggs - 2 pieces
Brown Sugar - 3.5 oz
Butter - 7.1 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 - 17.6 oz
Sweetened Condensed Milk with Coffee - 7.1 oz
Gelatin - 0.6 oz
Cocoa Powder - 3 tablespoons
Cream 22% - 5 fl oz
Fresh Berries - 0.8 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 338°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.