Lenten gingerbread from Alexander Seleznev

Ingredients

• 200 g sugar
• 250 g orange juice
• 2 st. l. Teddy bear
• 100 ml vegetable oil
• 260 g flour
• 2 tbsp. l. cocoa powder
• 1.5 tsp baking powder
• 1 tsp cinnamon
• 100 g prunes
• 70 g raw beets
• 70 g raisins
• 300 g frozen cherries
• sugar to taste
• 1 sachet of Gelfix

Cooking

Step 1

In a saucepan, mix sugar, orange juice, honey and vegetable oil and, stirring constantly, heat to 60 degrees.

Step 2

Separately sift flour, cocoa, baking powder, cinnamon and mix both mixtures.

Step 3

In the dough, add beets, steamed and chopped prunes and raisins, grated on a medium grater.

Step 4

We spread the dough in a mold and bake at 200 degrees for 35 minutes until a dry splinter. The top can be covered with any jam or nothing at all. I covered with berry jelly. For jelly, we take any berries (I have frozen cherries), pour them into a saucepan, add a little sugar (to taste), as the cherries melt and give juice, cook for 7 minutes, then add Gelfix, cook for another 5 minutes and let it harden very well. I baked the gingerbread in one low layer, cut it into 2 parts and glued it with berry jelly and applied berry jelly on top.