Today we have a small anniversary, we have published more than 3000 author's recipes on the website and channel! And with this event we hasten to congratulate our beloved guests and authors!
By tradition, we have prepared a birthday cake for everyone.
The gingerbread men are dancing in a circle, and the gingerbread letters are already descending from the snow-covered hill, because 3,000 is not a summing up, this is only the very beginning of Vilkin's story!
Ingredients:
Cakes:
- Butter (soft) - 170 g
- Brown sugar - 225 g
- Dark molasses - 180 ml
- Chicken egg (category CO) - 3 pcs.
- Wheat flour - 360 g
- Baking powder - 2.5 tsp
- Ginger (ground) - 3 tsp
- Cinnamon (ground) - 3 tsp
- Nutmeg (ground) - ¼ tsp
- Salt - ½ tsp
- Milk - 180 ml
- Water - 60 ml
Cream:
- Cream cheese - 450 g
- Butter (soft) - 170 g
- Powdered sugar - 800 g
- Cinnamon (ground) - ¾ tsp
- Nutmeg (ground) - 1 pinch
Decor:
- Gingerbread cookies - to taste
- Powdered sugar - to taste
- Rosemary (twigs) - optional
Step by step recipe:
Let's prepare the ingredients: those products that are usually stored in the refrigerator must be taken out in advance so that they all become at room temperature and the butter soft. Combine milk with water, and sift flour together with baking powder, salt and spices.
I spied the recipe for this cake from a pastry chef from the USA, and in the original recipe for the cream you need 1,100 g of powdered sugar. This is a lot, but it is necessary to obtain a cream of the desired consistency.
I reduced the amount of powder, and I ended up with a thinner cream that takes longer to set and is not suitable for decorating a cake with curls. Therefore, I chose gingerbread as a decoration.
You can use your favorite cream cheese recipe by adding in the process its preparation cinnamon and nutmeg, so that the taste of the cream "echoes" the taste of gingerbread biscuit.
The recipe for the gingerbread dough and frosting can be found here.
We start preparing the cake by preparing a gingerbread biscuit. In a suitable bowl, combine soft butter and brown sugar. Beat at high mixer speed for about 3-4 minutes. During this time, we will get a creamy consistency.
Now add the molasses and beat again until smooth.
Next, without stopping beating, add eggs one at a time, beating the mass well after each added egg.
Now, in turn, add the flour mass and pour in the mixture of milk and water. You need to add these ingredients in small portions, each time mixing the dough well at a low mixer speed.
The result is an airy and aromatic dough. It does not flow in a thin stream, but rather lazily falls in a wide ribbon from the shoulder blade back into the bowl.
We distribute the dough into two detachable molds or pastry rings. The diameter of each container is 20 cm.
I baked the blanks in pastry rings, the bottom of which I reinforced with foil so that the dough would not flow out.
We bake the biscuits in an oven preheated to 180-190 ° C for about 30 minutes or until fully cooked.
Let the ready-made cakes cool slightly in the molds, then transfer them to the cooking wire rack and leave until they cool completely. To make it easier to cut the biscuits, wrap them in plastic wrap and put them in a cool place for several hours or overnight. After that, they can be cut into 4 cakes, having previously cut off the uneven top.
Let's start preparing the cream: put butter and cheese in a deep bowl and beat at a high mixer speed (3-4 minutes) until a fluffy mass.
Then, continuing to beat, add the powdered sugar mixed with cinnamon and nutmeg in portions.
It's time to collect the cake. It is convenient to do this in a confectionery ring or in a ring from a split mold of a suitable diameter. We lay out the cakes one by one, sandwiching them with a generous amount of cream, leaving about 1/3 part in order to cover the top and sides of the finished cake.
But first, we remove the workpiece (in the ring) in a cold place to solidify and soak for several hours or overnight. We also store the set aside cream in the refrigerator.
Free the frozen cake from the culinary ring and coat with cream. And then we decorate to taste.
Put the cake back in the refrigerator for 1-2 hours. After a while, you can serve it by cutting it into portions.
The cake turned out to be sweet, with a pronounced gingerbread taste and aroma. This dessert is for true sweet tooth!
What to wish for your favorite site while raising a cup of freshly brewed tea? Further prosperity, of course! And also a sweet and satisfying life on the Internet!
Bon Appetit!
Author: Oksana Chayun
Interesting articles:
Healthy breakfast for your student
7 reasons to start eating buckwheat
Who is not good for which cheese: advice from nutritionists and doctors
Like, comment, share in social networks,subscribe to our channelis the best reward for us!
Good health and culinary inspiration :)
Your friend and assistant Vilkin!