For The Sponge Cake Flour – 120 gr Sugar – 135 gr Baking powder – 6 gr Egg yolks – 3 pcs Egg whites – 4.8 pcs Butter – 75 gm Honey – 36 gr Water – 105 ml Ginger powder – 6g For The Cream 33% cream – 240 ml Yoghurt 8% fat – 120g Cream thickener – 12g Sugar powder – 60g For Decoration Gingerbread – 36g
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Place the egg yolks in a bowl, pour in a few sugar and ginger powder.
Mix until the combination is homogenous, then, at that point, add dissolved spread and honey.
Place the egg whites in a bowl and beat until firm.
Then pour in the excess sugar and keep on racing until solid.
Filter flour and baking powder into the egg yolk blend and blend in with a whisk.
Then empty bubbling water into the subsequent player, blend rapidly.
At this stage, add vaporous white mass to the batter, blend delicately start to finish.
Line the lower part of the cake tin with material and spot the batter in it. Cover with foil or material to keep the surface from consuming.
Put the shape into a broiler preheated to 180 degrees.
Heat for 30-35 minutes.
Really look at status with a wooden stick.
It might take more time, it relies upon the sort of stove.
Remove the prepared roll from the form and pass on to cool.
Then cut it into 4 layers.
This should be possible with a floss or a long saw edge.
Set up the cream
Empty the cooled cream into the blender bowl, pour in the icing sugar and thickener.
The amount of icing sugar can fluctuate, it relies a ton upon yogurt, on how sweet it is.
Whip the cream to a firm solid tops for 5 minutes.
Then, at that point, empty the yogurt into the cream combination in groups.
Blend delicately with a silicone spatula each time. Incidentally, the yogurt likewise must be chilled, about a similar temperature as the cream.
Spread the cream on the layers, smoothing the surface and sides of the cake with a similar cream.
Enliven the cake with gingerbread clinchers and put it in the ice chest for two or three hours.
Around 2-3 hours is sufficient.
Serve at the table with tea.