Gingerbread sponge cake in a multicooker Panasonic

Category: Confectionery
Gingerbread sponge cake in a multicooker Panasonic

Ingredients

DOUGH
butter 100 g
sugar 1 tbsp (200 ml)
egg 2 pcs
kefir 150 ml
flour 200 g
ground: cinnamon, cardamom, cloves, ginger 1 tsp each
soda 1 tsp
CREAM
marshmallow / marshmallow 2 pack
sour cream 500 g
IMPREGNATION
cognac 70 ml
sugar 2 tbsp
very warm water 70-100 ml

Cooking method

  • Beat butter with sugar until fluffy with a mixer. Add eggs one at a time with constant stirring. Add kefir and stir. In a separate bowl, combine flour, spices and baking soda. Add the flour mixture to the kefir-egg mixture and mix well with a mixer. Grease ONLY the bottom of the mold with oil and pour the resulting dough into the mold. Bake for 60 minutes, immediately open the lid and wait another 15 minutes. Transfer the finished biscuit to a wire rack to cool. Cut the warm biscuit into 3-4 cakes, soak each cake with cognac mixture and spread with cream. Cover the top and sides with cream or glaze. Decorate.
  • To prepare the cream, beat the sour cream with a blender, gradually adding pieces of marshmallow / marshmallow until the desired thickness. Let stand for 2-3 hours at room temperature, then refrigerate overnight.

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Link
What an interesting cake! Why didn't you put him up for the competition?
I was especially impressed by the composition of the cream. Isn't it liquid?
I’m just looking for a cake to cook for my birthday to impress the guests.
Lika
Link , did not have time to put it up for the competition, and the thickness of the cream can be regulated by the amount of marshmallow / marshmallow and using a thicker and more fatty sour cream.
Korata
Quote: TXT

Lika, Linka and Luka have noted in the topic.
Beautiful set
And now I am here too

also decided to spoil the company))
Indeed - the recipe is very interesting .. right now I’ll move away from the New Year’s gorging and I’ll also try)))
Lika , I look at the photo - the top cake turned out to be thick. For my taste - I would cut it one more time. Moreover, I think that there is a lot of cream. This is true? how many layers will it last? Did you just lack the cream, or did you not cut it for other reasons?
Lika
Korata , the cream would be enough for 2 more layers. When I cut them into cakes, they were much thinner, then they got saturated and got fat, I think we should not be afraid and next time cut it boldly into 4 cakes. In the photo, the cake is 1.5 days after baking.
Lola
Super! Delicious! And aromaaaat! It was definitely necessary to bet on the competition!

Quote: Lika

Celestine, it is in the multicooker. Oil only the bottom so that the biscuit "clings" to the walls and rises higher.

Oops. And I greased the whole saucepan with butter and the biscuit did not disappoint. True, I supplemented the recipe with another 0.5 tsp. baking powder. Cinnamon added 2 tbsp. l., and took fresh ginger (2 tbsp. l.)
In general, such a cake turned out

Gingerbread sponge cake in a multicooker Panasonic

BAAAAAALthank you for the delicious food
flower54
Quote: Lika

... The photo shows a cake 1.5 days after baking.
Wow, worthily your household endured a day and a half without such TASTY, mine certainly did not let the cake brew. Infected right the same, also hotTsa.
Hope
Lola.
And you have some other cream. Share how you did it.
Lola
Girls, thanks!
And with the cream everything is very simple: I had a marshmallow in chocolate ("Udarnitsa" two boxes). Therefore, the color of the cream is like that. And I did this: I warmed up a little cream, then left the marshmallow in pieces and beat everything with a mixer. The cream is sooo tasty, and most importantly, it is quick and easy to prepare.(I used to make only from white marshmallow, but I decided that you wouldn't spoil the porridge with butter - it turned out deliciously chocolate)
The biscuit is great, it just melts in your mouth. I highly recommend
Lika
Quote: Kseny

Interested in this cake. I have a question, should the cognac mixture be boiled, brought to a boil or heated?
Dilute sugar in a cup with hot water and add brandy, then saturate the cakes with a sponge or spill gently with a spoon.
There is no marshmallow, so the problem with the cream
Is it possible without cream?
Or maybe another will do? I want a cream with semolina, but there is no condensed milk, can I somehow make it without it?
Any cream you want can be. And themes about creams here

Quote: DonnaRosa

How much marshmallow is needed for the cream, if weighed it?
In the days of my youth, sour cream was sold.
The recipe is very similar. But I don’t remember him exactly.
Two packs of Striker, these are 🔗
1 pack = six double marshmallows = 255g
Kseny
Lika, thanks! I baked a sponge cake, very fragrant and airy, cooling down. I decided not to smear this one, I won't have time. We will try it tomorrow. I think it will be delicious too. And for the future I will prepare for the preparation of the cream.
Lika
You can just very fat sour cream or whip cream with sugar and layer it, it will be very tender by morning
Celestine
Indeed, it turned out not high, only 2 cakes were enough to cut, 3 would have already disintegrated. After impregnation and cream (which was also safely absorbed), the cake grew. The cream was made sour cream with gelatin, I train everything, it is very tasty and aromatic, although the cream was absorbed, but, nevertheless, it froze .. it turned out original
lina
DonnaRosa is a simple marshmallow. One of the most delicious in Russia. In chocolate - this is if you want it or not. Here is a picture from their website
Gingerbread sponge cake in a multicooker Panasonic
Ingredients: granulated sugar, apple puree, molasses, powdered sugar, dry egg white, gelling agent - agar, acidity regulator - lactic acid, apple powder, flavor identical to natural.

Packing - 255 g.
The shelf life is 45 days. © Confectionery factory Udarnitsa
DonnaRosa
Quote: Lina

DonnaRosa is a simple marshmallow.
Thank you.
We don't have that, but we have another.
Maybe simpler, but I think ours will do.
We have it tightly packed in plastic boxes.
Therefore, I do not quite like his appearance.
Not so round.
Lika
Quote: Celestine

Indeed, it turned out not high, only 2 cakes were enough to cut, 3 would have already disintegrated.
Celestina, I sin on kefir about the height. It should work here like in the Black Prince.
Kseny
DonnaRosa, I think you can. I once baked a cake in KhP, nothing really worked out, I got up, only there was a hole from the mixers.
Lika
Quote: DonnaRosa

I have a question. From laziness, and not only from her: can I bake the base in cotton?
We've got another email price crash looming.
The oven takes a lot, but cotton is much less.
I probably don’t know. I bake something either in a slow cooker or in an oven. In HP, muffins are sometimes. By the way, cartoon e-va eats least of all.
Kseny
Lika, I made a cream today.
This is the most delicious cake cream ever!
I really had 2 times less marshmallow (it was ordinary vanilla) and the cream turned out to be liquidish, with the last spread (for the top) I added coconut, well, like, for the thickness it was awesomely tasty.
The cake was Boiled Chocolate. Now, at the request of my husband, I alternately bake gingerbread biscuit and chocolate.
The first times I baked a half portion, now I have switched to a full one.
Ru
The recipe is tempting and interesting. Only something didn't work out for me. The cake turned out to be low (maybe it was not worth replacing kefir with sour yogurt). And the cream, no matter how I turned, is liquid, everything flows. I took 25% of sour cream, poured marshmallows as much as half a kg and a bag of thickener. Yes, and beat for about 5 minutes. It turned out sweetish (for my taste, the best option is 300g marshmallow for 500g sour cream) and definitely liquid. Maybe someone will share a trick on how to achieve the desired consistency?
Lika
Ru, if the yogurt foamed well after mixing with soda, then the reason is not in it. Where was the cake baked?

Quote: Ru

It turned out a little sweet (for my taste, the best option is 300g marshmallow for 500g sour cream) and definitely liquid.Maybe someone will share a trick on how to achieve the desired consistency?

The consistency of the cream is influenced by the products used. Try a thick sour cream like Valio or President to keep the spoon standing. Can be thickened with gelatin or agar.
Ru
I didn't pour soda separately into yogurt. She splashed right into the dough. Apparently it cost separately
The biscuit was baked in a cartoon. To be honest, I was already jealous of looking at the pictures of cartoon biscuits, which are higher in height than a double boiler basket. I can't do that.

The thought flashed that if the cream stood a little, then it somehow became thicker itself. In my cake, the cakes actually floated. But the taste is interesting. Spicy biscuit and sweet delicate cream are a great combination. It remains only to finalize the technical details. Thanks for the reciter
Lika
Ru , to your health!

The cream will not solidify by itself, but you can add a fixative for the cream or add gelatin when driving in.

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