Gingerbread with jam on sour cream and kefir with cinnamon

Is there any last year's jam left? Bake a cake out of it! Very often there is last year's jam and, in my opinion, the best option to use it in business is to bake a delicious gingerbread from it! I have plum jam in my recipe, and besides, the taste of plum is decorated with cinnamon. Gingerbread is the best treat!

NATALI

Recipe author

Gingerbread with jam on sour cream and kefir with cinnamon

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Composition / ingredients

servings:

Wheat flour

300

Kefir

100

Sour cream

100

Jam (plum or any other, then exclude cinnamon)

Sugar (sweeter lovers can have more)

100

Eggs

Vegetable oil

Salt

0.25

Vanillin

to taste

Ground cinnamon (it is possible to your taste either less or more)

0.5

Baking soda (extinguish with lemon juice or vinegar)

0.5

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 10 % 6 g

Fats 16 % 10 g

Carbohydrates 75 % 47 g

295 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Prepare the products according to the list. Take kefir and eggs out of the refrigerator in advance so that they are heated to room temperature. Take the flour of the highest grade. White sugar can be replaced with cane sugar. It will give the baking an interesting caramel flavor and taste.
Step 2:
Pour kefir, sour cream and eggs into a bowl. Put the jam in the bowl of a blender and bring it to uniformity. I have plum jam, but you can take any one you have. Send it to the kefir mixture. Add sugar or sweetener, vanilla on the tip of a knife or vanilla sugar (about 1 tbsp. l.), ground cinnamon. The amount of sugar can be reduced or increased. Ground cinnamon can also be poured a little less, more, or do not add at all if you do not like it.
Step 3:
Mix all the ingredients and whisk lightly with a whisk. Add soda, slaked with lemon juice or 3% vinegar.
Step 4:
Be sure to sift the flour. Add it to the liquid components and mix the mass thoroughly. You should get a smooth, homogeneous dough, the consistency resembles thick sour cream.
Step 5:
Lightly lubricate the heat-resistant mold with vegetable oil. Lay out the dough, smooth the surface with a silicone spatula. Send it to a preheated 180 degree oven. Bake for about 45-50 minutes.
Step 6:
As soon as the gingerbread is baked and browned well, check the readiness with a wooden skewer. Remove the finished pie from the oven and cool. Remove the cooled gingerbread from the mold, transfer to a plate, cut into portions. If desired, sprinkle with powdered sugar, garnish with grated dark chocolate, walnuts or any other chopped nuts, coconut chips. And now invite all your loved ones to tea with a fragrant gingerbread of amazing taste!

When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!

It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

Instead of wheat flour, you can take whole grain or first grade.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !

In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn.