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Lenten gingerbread from Alexander Seleznev
Very juicy, fragrant gingerbread! Treat yourself and your loved ones with this lean pastry!
How to cook Lenten gingerbread from Alexander Seleznev
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.
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