In order to preserve the amazing ginger flavor of the coffee cake, be sure to use only fresh grated ginger root. There are many recipes that can use dried ginger, but coffee ginger cake is not one of them.
It is necessary
-
- For the base
- 50 grams unsalted butter
- 75 milliliters of milk
- 1 tablespoon ground coffee
- 2 centimeters fresh ginger root
- 2 large chicken eggs
- 225 grams of sugar
- 100 milliliters of sunflower oil
- 275 grams of flour
- 100 grams of finely chopped pistachios
- baking powder
- For cream
- 125 grams unsalted butter
- 200 grams of Philadelphia cheese
- Zest from one lemon
- 2 teaspoons lemon juice
- 175 grams of caster sugar
Instructions
Step 1
Melt 50 grams of butter in a saucepan, add milk, coffee and grated ginger and remove from heat.
Step 2
Beat eggs with sugar until white foam and pour in the coffee-milk mixture in a thin stream. Add sunflower oil.
Step 3
Combine flour with baking powder, sift and add pistachios.
Step 4
Gently stirring, in a thin stream, add the dry component to the liquid.
Step 5
Heat the oven to 180 degrees Celsius.
Step 6
Place baking paper in a 22 cm baking dish. Grease a baking dish and lay out the dough. Bake for 30-40 minutes. Check readiness with a wooden stick. It should come out of the center of the cake clean, without dough. Remove the finished base from the oven, remove from the mold and leave to cool on the wire rack.
Step 7
Beat the soft butter with a mixer into the cream. Add cream cheese, lemon zest, and powdered sugar to it.
Step 8
Divide the base into two cakes with a knife or dental floss and brush over with cream. Place the rest of the cream on top of the cakes and put the cake in the refrigerator for a couple of hours. Sprinkle with finely chopped pistachios before serving.
