Ginger Cake

For the ginger cake, separate the eggs. Cream butter with powdered sugar, vanilla sugar and salt, add yolks gradually.

Beat the egg whites with granulated sugar until creamy and mix with the butter mixture.

Finally, fold in the flour and chopped ginger.

Pour the mixture into a buttered, floured pan and bake at 170° for about 1 hour.

Allow the ginger cake to cool and turn out.

Preparation Tip:

You can also mix other candied fruits into the ginger cake.

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