Cake ginger classic with custard

10 servings
2 hours

Let's start the preparation of the cake with cream, it will need to cool down, just while the cakes are baked. Oil must be taken out of the refrigerator in advance, it must be softened.

Beat eggs with sugar to a lush mass, it should whiten and increase in volume.

We heat the milk to a warm state and pour it into the egg mass in a thin stream, constantly working as a whisk. Mix until homogeneous.

We pour flour, stir.

We pour the mass into a saucepan with a thick bottom and put it on a small fire. Cook, constantly stirring with a whisk.

When the mass begins to thicken and the first bubbles appear, turn off. It should turn out like condensed milk in consistency.

It was we who boiled the base for the custard. She has to cool down. To prevent crust formation on the surface, it must be covered with a cling film & quot; in contact, that is, the film is directly printed to the surface of the cream.

Let's deal with corjas.

Put eggs and sugar in a saucepan with a thick bottom, put on a small heat.

Beating the eggs slightly with a whisk, wait for the sugar crystals to dissolve.

We put oil and honey in the pan, interfere, wait for them to melt.

Pour soda, mix well. The mass will double in volume.

Remove the pan from the heat, pour the contents into a bowl. Add the sifted flour, but not all at once, but in portions, kneading the dough.

When the dough begins to gather in one room, dump it on a table sprinkled with flour.

Mesim a little more, then we form a ball.

We divide the dough into the same balls. Their number depends on the diameter of the cakes that you plan to bake. Mine were about 22 cm, I divided into 8 balloons.

We roll each ball into a circle so that the dough does not swell when baking, heat it up with a fork.

Bake in the oven, preheated to 180 degrees. I bake on parchment. There is no need to lubricate it with anything, these roots do not stick. Cakes are baked very quickly, literally 4 minutes. Focus on color, they should be zapped.

I cut the finished corgi in a circle, I use the bottom from the split shape. Do not throw away the trimmings, they will go to sprinkle the cake.

Meanwhile, the base for the cake has cooled, put the oil in it and beat until smooth and homogeneous.

We start collecting cake. We grease the dishes in which it will be served with a little cream, put the first cake. grease it profusely with cream.

So we collect the cake to the top.

We grind the scraps from the cakes, I did it in a blender, you can walk along them with a rolling pin. Densely sprinkle them over the top and sides of the cake. The cake will taste better if it lasts a few hours in the refrigerator.