Ginger cake with raspberry sauce
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Ginger cake with raspberry sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcake
- 1 tbsp. without 1 tbsp. l. (85 gr.) confectionery flour (finely ground wheat flour with a low protein content of 8 - 10%) or 3/4 cup of premium wheat flour, plus 2 tbsp. potato starch
- 1.5 cups (165 g) powdered sugar, plus a little more for sprinkling
- 1/4 tsp fine salt
- 11 large egg whites, room temperature
- 1.5 tsp cream of tartar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 teaspoon finely grated lime zest
- 3 tbsp finely grated peeled ginger
Raspberry sauce
- 700 ml raspberries
- 1/3 cup granulated sugar
- 1/2 tsp finely grated lime zest
- 1 teaspoon freshly squeezed lime juice
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Recipes with similar ingredients: confectionery flour, premium flour, starch, powdered sugar, eggs, cream of tartar, vanilla extract, lime zest, ginger root, raspberry, lime juice
Cooking the dish according to the recipe:
- Prepare the cake: Preheat oven to 180°C. Sift flour, powdered sugar, and salt into a bowl twice.
- Beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and continue beating until fluffy, about 5 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time, then increase the mixer speed to high and continue beating until thick, 12-15 minutes. Add the vanilla extract, lime zest, and ginger and beat briefly.
- Add one-quarter of the flour mixture to the egg mixture and gently fold with a rubber spatula. Add the remaining three parts flour mixture, mixing in between. Pour the batter into a 25 cm round cake pan. Bake the cake until the surface is springy, 40-50 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. Remove the cake from the oven and cool completely. Unmold the cake.
- Prepare raspberry sauce: In a blender, combine 500 ml of raspberries, 2 tablespoons of water, granulated sugar, lime zest and juice, and puree. Strain the sauce through a sieve to remove the seeds. Dust the cake with powdered sugar and drizzle with the raspberry sauce. Garnish with the remaining raspberries.
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