Gingerbread
by Editorial Staff
Traditional Russian gingerbread is loved not only in Russia – here is a Romanian recipe for gingerbread with spices. Lenten dessert for a festive day.
Ingredients
For the dough:
- Sugar (sand) – 1 glass
- Water – 1 glass
- Honey – 2 tablespoon
- Soda – 1 teaspoon
- Cocoa (or coffee) – 2 tablespoon
- Flour – 1.5-2 cups (how much it will take)
- Carnation – 5 pcs. (taste)
- Cinnamon – 0.5 teaspoon (to taste)
- Coriander – 0.5 teaspoon (to taste)
- Raisins – 0.5 cups
- Walnut – 0.5 cups
- Vegetable oil – 0.5 cups
- Oil (for lubricating the mold) – 2 tablespoon
For glaze:
- Powdered sugar – 150 g
- Cocoa powder – 2 tablespoon
- Water (hot) – 3 tablespoon
- Vegetable margarine (soft) – 2 tablespoon
Instructions
- Pour sugar into a bowl, pour water and vegetable oil, put honey. Warm-up everything, stirring, over minimal heat until sugar and honey is completely dissolved. Pour soda, cocoa, or coffee, chopped spices into the liquid-cooled to 30-40 ° C and mix thoroughly so that there are no lumps left. Grind the nuts with a rolling pin.
- Add chopped nuts, raisins, and flour, as needed, so that the dough resembles good sour cream in density. Mix everything well. Grease the form with butter, sprinkle with flour. Pour the dough into a mold.
- Place the dish in the oven on the middle shelf. Bake the gingerbread in a pan greased with butter and dusted with flour until tender at 180 degrees (about 40 minutes). Cool the mat on the wire rack. The cooled gingerbread can be cut lengthwise into two parts. Put the first cake on a flat dish. Then sandwich with jam to taste. Cover with a second cake layer.
- The icing is prepared as follows: mix 150 g of icing sugar with 2 tablespoons of cocoa powder, 3 tablespoons of hot water, and 2 tablespoons of soft, room temperature, vegetable margarine.
Cover the gingerbread with a glaze on top.Have a nice tea!
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