Торт с имбирным кремом



175 g soft butter
175 g sugar,
3 eggs,
1 teaspoon vanilla extract
1 teaspoon baking powder
175 g sifted flour

Ginger cream:

300 ml whipping cream,
some fresh ginger (to taste)
Whip the cream until stable peaks , and stir in the grated ginger .

Glaze :
200 ml cream for whipping,
2 tablespoons syrup (or honey)
100 g dark chocolate,
30 g butter


In a bowl put the butter and sugar and beat on low speed of mixer, until the mixture becomes airy. Then add one egg and mix.
Then add the vanilla extract, baking powder and sifted flour, stir with a spatula or spoon. The dough should not be very tight . If still the dough is very thick – add 2-3 tablespoons of milk.
Grease a baking dish with butter and sprinkle with flour. Put the batter in the pan and repeatedly hit on the table , that the dough is evenly distributed.
Bake the cake for 30-35 minutes at 180 degrees. (to check the readiness with a skewer)
The finished cake is slightly trimmed at the edges and allow to cool
Pour the cream into a saucepan, mix syrup or honey and whisk the entire mixture with a whisk. Melt the chocolate with butter in a water bath and add to the cream . Stir until smooth.
Cut the cake horizontally in half . Between the layers spread the ginger cream and a little pressure . On top of the cake pour the glaze , to level the spoon.

Bon appétit!


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