Description
The Russian tea drinking, leisurely, with a samovar, a sugar-refined sugar and honey with some tea, laced with forest and garden herbs, really good to bake gingerbread. For example, this honey-chocolate. Thick juicy dough, the aromas of spices, honey and chocolate, sour-sweet layer of jam, icing glaze...One word lepotaaa!
Ingredients
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Chicken egg
2 piece
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Powdered sugar
3 Tbsp
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Honey
2 Tbsp
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Vegetable oil
2 Tbsp
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Flour
1 cup
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Cocoa powder
2 Tbsp
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Soda
1 tsp
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Citric acid
1 tsp
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Spices
-
Jam
1 cup
Cooking
Beat the eggs with sugar into a lush foam. I took the powder with cinnamon from the "Haas".
Continuing to whisk, add a thin stream of honey.
Without turning off mixer, just a thin stream pour in the oil and whisk everything together until smooth.
Carefully sift in bowl the flour and cocoa. Add spices to taste – I took another pinch of cinnamon, cardamom and ginger. Stir the mixture thoroughly.
Turning the mixer on low speed, pour flour mixture into the egg until a thick dough.
Dissolve a teaspoon of citric acid (I have "Haas") in 2 tablespoons of water and extinguish it with a solution of soda. Pour the soda foam in the dough and quickly stir.
Pour the batter into the prepared pan and bake in a preheated 200 degree oven to the concept of price. Then reduce heat to 170 degrees and bake until dry splinter.
Ready gingerbread to cool on wire rack.
Cut into two or three layers and greased with a thick jam. I have an apricot. To lay down the layers and flatten the top with a yoke for impregnation and bonding.
Then just sprinkled with gingerbread powder. And you can grind powdered sugar, somebody pouring a weak solution of citric acid, to a thick glaze and pour it on top of gingerbread.
To give glaze to dry and serve to the gingerbread flavored tea.
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