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Gingercake, step by step recipe with photos

  • 400 g flour
  • 250 g butter
  • 250 g brown sugar
  • 3-4 Art. l honey
  • 300 ml of milk
  • 2 eggs
  • 3 cm fresh ginger root
  • 2 tsp. soda
  • 1 tsp ground allspice
  • 5 tbsp. l powdered sugar

Powdered sugar diluted in 3 tbsp. l water.

Mix well until smooth.

Take the cupcake out of the mold and pour the resulting icing, let it dry.

Then cut into portions.

A cooled cupcake can be wrapped in plastic and placed in a refrigerator for up to one week..

Silicone bakeware can rightfully be considered the safest. Silicone is an inert material that does not react with the products during cooking.

Heat in these forms is distributed evenly, so baking in them is well baked and has a great taste.

We can say that this is a classic Jewish cake. Prepare it in different variations practically.

I got a terrific cupcake, probably the best of all that I have baked. I also reduced the amount of milk, added a little flour and butter and put 180 grams (1 pack) instead of 250.

But, most importantly, I did not spare the spices: ginger, cinnamon, nutmeg, cloves, allspice, vanilla, cocoa (for a dark color) — everything went into business and gave just a magical aroma and taste.

I also added chocolate drops and dried cranberries to the dough, and the glaze sprinkled with grated zest of bright orange tangerine. It turned out difficult, but harmonious in taste, and an incredibly beautiful dish) If I find both, I will add a photo 🙂

I did it too, thanks to the comments.

Also poured milk less, about ml200, not more. Flour left the same and heated a little over an hour. And yes, honey 2.5 spoons and that is sweet.

It turned out awesome!

True, ginger for some reason does not feel. Next time put more 🙂

and I did it, but I made a few corrections. 1) milk less by 50-70 ml. 2) more flour at 1-1,5st. l 3) honey is less than 2-2.5 tablespoons.

4) I didn’t bake in great shape, but took silicone cake tins — everything was perfectly baked and turned out amazingly tasty!) Thanks for the recipe!

Everything turns out, I bake this cupcake for almost 2 years, BUT 250 g of honey is most likely a mistake or a typo.

I put 3 tablespoons of honey and that’s enough. Inside it should be a little wet, the next day, a completely different density and taste.

Super cupcake!

Mdaa, I also did not work.

Girls, I sympathize with you!

Apparently, they did it all the same with some assumptions, not exactly according to the recipe.

I bake this particular cupcake for the second year, everything is cooked. Home like, very tasty.

Thanks so much for this recipe.

According to this recipe, I would not even bake, because milk will give such a sticky rezeltat.

Good day. I did everything according to the recipe, exactly to the gram. One thing I can say, the recipe is not correct, or the one who laid it out did not prepare it — definitely.

Top burned out. and everything inside is raw. In my opinion, a lot of milk, or even rather, it is generally superfluous.

Made the same, but without milk, very tasty, it turned out wet cupcake. put the first 20 minutes 180. Then 25 to 160 is a beautiful golden color.

Baked today.

Don’t bother at all. Inside wet sticky mass.

I did everything according to the recipe and I have a good experience in baking, I think the recipe is incorrect. I had to cut the crusted crust and eat it — sorry for the food and time — (

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