Danish gingerbread

Description

In my old book of cupcake recipes this appears as "the Danish songs." Honestly, I don't know how it's Danish. But he, despite the unsightly appearance, spicy, aromatic, with a translucent splash of marmalade permeates the crumbly crumb, delicate (has lips) – that's for sure. I want to present this humble sweet gift She Strilets – diana1616.

Ingredients

Chicken egg

2 piece
Brown sugar

150 g
Butter

100 g
Sour cream

0.5 cup
Rye flour

1.5 cup
Leavening agent

2 tsp
Cinnamon

1 tsp
Carnation

0.5 tsp
Cardamom

0.5 tsp
Raisins

2 Tbsp
Marmalade

2 Tbsp
Powdered sugar

Cooking

Measure out 150 g of cane sugar from "Mistral". He also contributes to the aromatic Symphony.

Whisk the eggs with the sugar.

Add in the beaten mixture melted and slightly cooled butter, sour cream.

Then spices.

Then rye flour mixed with baking powder. Flour may need more or less, the dough should be fairly thick.

Chop the marmalade, wash the raisins. I had raisins chopped – I had a very large, black, almost like prunes. Beat in the raisins and marmalade into the dough.

Spread the batter in the form. And bake at 150-160 degrees for about 45-50 minutes. Ready gingerbread sprinkle with powdered sugar with cinnamon.

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