Buttermilk cake with gingerbread crumb crust
Enjoy a delicious buttermilk pie with a crunchy crust of gingerbread cookie crumbs. First, prepare a base with a mixture of graham cracker crumbs and ginger cookies combined with margarine, which is baked lightly until golden. Then, in a bowl, mix the sugar and margarine until creamy, to which the beaten egg whites and egg are added. The flour, salt, and buttermilk are incorporated until the mixture is homogeneous. This filling is poured into the prepared crust and baked until a knife inserted comes out clean. For a final touch, it is sprinkled with nutmeg and served either warm or cold. A dessert that is sure to be a hit on any occasion.
Ingredients (9)
- Sugar
- Margarine
- Egg
- Egg whites
- Flour
- Salt
- Buttermilk
- Graham cracker crumbs
- Ginger snap cookie crumbs
Instructions (10 steps)
- 1 Preheat the oven to 350°F
- 2 Prepare the pie crust using an 8-inch pie pan, do not bake
- 3 Mix the sugar and margarine in a medium bowl until combined
- 4 Incorporate the egg whites and the whole egg
- 5 Add the flour, salt, and buttermilk until well blended
- 6 Pour the filling into the prepared crust, bake for 40 minutes or until a knife inserted near the center comes out clean
- 7 Sprinkle with nutmeg and serve warm or cold
- 8 Combine the graham cracker crumbs, ginger snap crumbs, and margarine in an 8 or 9-inch pie pan, press the mixture evenly onto the bottom and up the sides of the pan
- 9 Bake for 8 to 10 minutes or until the edge of the crust is lightly browned
- 10 Cool on a wire rack
Nutritional Information
Calories:
228 kcal
Protein:
8%
Carbohydrates:
12%
Fat:
10%
Sugar:
98%
Sodium:
11%
Percent Daily Value for nutrients; calories are shown in kcal.