Gingerbread lovers can treat themselves to a light and elegant cake made of gingerbread cake layered with lemon butter cream and fresh raspberries. This dessert looks like quite summer-like and you don’t have to wait for winter holidays to enjoy your favorite spicy taste. Rich taste The cake is balanced by its minimalist decor. Simply grease gingerbread cakes with butter cream and arrange raspberries. Simple and tasteful. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Gingerbread cakes
- 2/3 Art. vegetable oil
- 0.5 tbsp. Sahara
- 0.5 tbsp. brown sugar
- 3 large eggs
- 3 tbsp. l finely grated fresh ginger
- 2 tsp finely grated lemon zest
- 2 tbsp. premium flour
- 2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 0.5 tbsp. molasses
- 0.5 tbsp. maple syrup
- 1 tbsp. ginger beer
- 2 tbsp. l lemon juice
- 1 tsp soda
Cake and Lemon Butter Cream
- 1/4 Art. butter, room temperature
- 3 tbsp. powdered sugar
- 2 tsp lemon zest
- 2 tbsp. l lemon juice
- 2 tbsp. l water
- 0.5 tsp vanilla extract
- 2 tbsp. fresh raspberries
Recipes with similar ingredients: premium flour, ginger ale, lemon juice, brown sugar, molasses, eggs, ground ginger, lemon zest, allspice, nutmeg, cloves, cinnamon, raspberries
Recipe preparation:
- Preheat the oven to 175 ° C. Oil 3 cake tins 20 cm in diameter and cover them with parchment paper. Sprinkle wall forms of flour, shaking off excess.
- Combine with a whisk vegetable oil, granulated sugar, brown sugar, eggs, ginger and zest.
- Sift flour, baking powder, cinnamon into a separate bowl, cloves, allspice and nutmeg. Add the dry mix to oil and mix manually (or using manual or stationary mixer).
- In another bowl, whisk the molasses, maple syrup, ginger beer (or ale), lemon juice and soda (foam should go). Add the mixture to the dough and vigorously mix until smooth – the dough will be very liquid.
- Pour the dough into prepared forms and bake for 30 minutes until the tester inserted in the center of the cake comes out clean. Cool the cakes in the molds for 30 minutes, then lay out so that they are completely cool.
- Lemon Butter Cream: Whip the butter with half icing sugar and lemon zest. Add lemon juice water and vanilla and mix. Add the remaining powdered sugar and beat well until the cream is lush and pasty.
- Assembling the cake: put one cake on the dish and spread on top of the third cream. Place raspberries on top of the cream and lay the second cake on top, pressing it lightly. Spread one third cream on this cake and spread the raspberries. Put the last one on top cake, distribute the remaining cream and garnish with the remaining raspberries. Place the cake in the refrigerator until ready to serve. Cake can keep in the refrigerator for 3 days.
