We will prepare the cake "Ginger" (Ryzhik).
This recipe is one of my favorites since childhood. I have been preparing it since I was 15 years old.
Ingredients for the dough:
Eggs - 2 pieces,
Sugar - 1 tbsp.
Honey - 2 tablespoons
Butter butter - 100 gr,
Soda - 2 tsp,
Citric acid - 2 tsp,
Flour - 3 tbsp.
For custard:
Sugar - 1 item,
Flour - 3 tbsp. l. ,
Milk - 2 tbsp.,
Vanillin - 1 packet (1.5 grams),
Cocoa powder, 1 tablespoon,
Butter butter - 50gr.
Preparation:
First we make a custard.
In a thick-walled container we mix sugar, flour, vanillin, cocoa. We pour in the milk. Stir until the lumps disappear.
We put on a small fire and heat it with stirring until it thickens. We remove from the fire.
In a slightly cooled cream, put the butter, stir until it melts.
When the cream is completely cool it will thicken a little more.
We prepare honey dough on a water bath.
Mix eggs, sugar, softened butter and honey. Soda mix with citric acid, add 1 tsp. water. The hissing mass is added to the oil mixture. We put the dishes with a future test for a water bath and, with stirring, heat the mass. At first it will become fuzzy and increase in size, and then it will fall off, it will become smooth and start to acquire a beautiful "red" color, which is what we need. Depending on the thickness of the dishes, this may take 20-30 minutes.
Remove the mass from the fire and add the sifted flour. We stir at first with a spoon, and then we spread on the surface covered with flour and we put it on our hands. The dough turns slightly sticky. Let it cool down.
If the dough is prepared on the eve and stored in the refrigerator, then before rolling it must be obtained in advance and allow it to warm up, otherwise it will be hard to roll out.
Now roll out. The dough sticky and rolled up the cake from any surface is difficult to transfer to the baking tray, so I do so - put a piece of dough between two layers of polyethylene and roll it out with a rolling pin to a thickness of about 2 mm. I remove the top layer of polyethylene, cut the cake immediately on the template (lid, plate, etc. the right size). Then pick up the polyethylene with the cake, put the cord down on the silicone rug and remove the polyethylene. In practice, this is all done more easily than is read)))
We bake in the oven at a temperature of 170 degrees. It is necessary to watch, the cake is baked quickly, for 6-7 minutes, and then it immediately starts burning. It is necessary to watch.
Remove the cake on the board, if necessary cut. At once. When it cools, it will become fragile. Scraps will then be needed for crumbs.
Usually, 7-9 crusts are obtained, depending on the size and thickness, plus there is a piece of dough neither there nor here. We roll it with the same thickness and shape as it will turn out. Bake and then use it for crumbs too.
We collect the cake. To distribute the cream evenly, I lay out all the cakes on the table and evenly spread the cream onto the cakes. I put the first cake on a plate, smear the cream, on top the next cake, etc.
We give the cake a little soak and settle. Scraps and non-standard cakes are crushed into crumbs. Sprinkle the top and sides of the cake. We put on the night in the fridge to finally soak.
The cake is very soft with a bright honey-caramel flavor.
Enjoying)))
This time I made a version of the same cake with prunes, dried apricots and walnuts.
In one layer of the cream added 100 grams of sliced dried apricots, in another chopped nuts, and in the third - prunes. Dried apricots and prunes in advance soaked in hot water, so that they were soft. In addition, she decorated the top of the cake with dried fruits and nuts. The combination of honey and dried fruits is just a taste bomb!
Thank you for your attention, your Iren.