Delicious gingerbread with kefir jam. Recipe for gingerbread with jam on kefir How to bake gingerbread with kefir

Excess kefir and tired jam are good for baking. The “correct” gingerbread with jam turns out soft and juicy, and the aftertaste will depend on the filling chosen. How to prepare this dessert?

Rug with jam is a delicious homemade dessert.

Ingredients

Sugar 0 stack Jam 250 grams Kefir 1 stack Soda 3 tsp wheat flour 2 tbsp.

• Number of servings: 1
• Cooking time: 3 minutes

Rug with kefir jam

Ingredients:

• 1 tbsp. kefir;
• 250 gr. any jam;
• 0.5 tbsp. Sahara;
• 3 tsp. slaked soda;
• 2 tbsp. wheat flour.

How to cook:

Mix kefir and sugar in a deep bowl. Stir them until the sugar is completely dissolved. Soda is added and everything is mixed again. The slaking process begins and the dough increases significantly. So there is no need to extinguish soda with vinegar - kefir will cope with this task. Add jam and stir again.

Flour is added, the dough is brought to the state of thick sour cream, and poured into a baking dish. The oven is heated to 200 degrees, then the heat is dimmed to 170. Bake until done, which you can check with a toothpick: pierce the dough with it, and if the wood is dry, remove the gingerbread.

Sour cream is good for decorating and soaking baked goods. It requires 1 tbsp. sour cream and 0.5 tbsp. Sahara. Everything is carefully mixed using a mixer, the gingerbread is cut into two parts, both are thoroughly coated with cream. After 3-4 hours in the refrigerator, the cakes will be soaked and ready to serve.

Recipe for gingerbread with jam and cocoa

Ingredients:

• 1 tbsp. milk;
• 250 gr. jam;
• 400 gr. wheat flour;
• 2 tbsp. l. cocoa powder;
• 1 tbsp. Sahara;
• 2 tbsp. l. sunflower oil;
• 1 tsp. soda;
• raisin;
• vinegar.

How to cook:

Beat the milk with jam and sugar until you get a homogeneous mixture. Pour in vegetable oil and cocoa powder. Beat everything thoroughly again. Continuing to stir the products, add the sifted flour to them in a thin stream.

The “correct” dough resembles thick sour cream in composition and density. If necessary, add more flour or pour in milk. The soda is quenched with vinegar and added to the dough, after which you can add raisins. The baking dish is greased with oil and the dough is poured in.

Bake the gingerbread for 30 minutes. at a temperature of 180-200 degrees. To make the baked goods sweeter, the cakes are cut into two parts, each of which is smeared with condensed milk. The halves are combined and sent to the refrigerator for soaking.

You can supplement the recipes with coconut flakes, thin apple slices or dried fruits. Fresh fruits and berries are also used, but they are more suitable for decoration. And if you use natural honey instead of sugar, the baked goods will not only be tasty, but also healthy.

If you really want to bake something quickly for tea, a honey gingerbread made with kefir is an ideal option.

Judge for yourself. The dough is prepared very quickly (all ingredients are simply whipped with a blender). The ingredients themselves are incredibly simple: eggs, kefir, honey, flour, baking powder and butter. Sweet lovers can add a little sugar. Lovers of aromatic baked goods - a little vanilla. The gingerbread takes only 15 minutes to bake, and in a silicone mold, which doesn’t even need to be greased! And the honey gingerbread itself, cut into portioned pieces, can be spread with any jam (jam, confiture), boiled condensed milk or cream (custard, sour cream, chocolate - for every taste). Or just sprinkle with powdered sugar.
This is how wonderful it is, this honey gingerbread on kefir. And very, very tasty! Hurry up and write down the recipe.

Ingredients:

1 glass of kefir
3 eggs
2 tbsp. honey
50 g butter
2 cups flour
1 packet of baking powder
2 packets of vanilla sugar
sugar optional
a pinch of citric acid.

Some useful tips:

1. Take all the ingredients for making the gingerbread at room temperature (take it out of the refrigerator in advance and let it sit).
2. It makes absolutely no difference what kind of honey it is: liquid or candied. I even heard that artificial honey is more suitable for baking, but I haven’t tried cooking with it myself and I can’t say anything about it.
3. Even low-fat kefir is suitable - butter is added to the dough for the gingerbread, so that it will not be dry.

Preparation:

1. Beat the eggs until fluffy, add kefir and baking powder.
2. Stir, add honey, vanilla sugar, a pinch of citric acid. At this stage, you can add a little sugar if the natural sweetness of honey is not enough.
3. Beat with a blender until smooth. The optimal beating time is about 2 minutes.
4. Add sifted wheat flour, stir with a spoon until all lumps are completely dissolved.
5. Melt the butter, pour into the dough and stir until the smooth, tender dough begins to slightly pull away from the sides of the bowl.
6. Preheat the oven. Pour the dough into a silicone mold and place in the oven.
7. Bake at 170 degrees for 15-20 minutes. The finished gingerbread takes on a ruddy color and is usually baked well (since it does not rise very high).
8. You can remove the honey cake from the mold immediately after it is baked. But I recommend cutting into pieces and coating the already cooled product.

Honey gingerbread made with kefir is an excellent base for quick homemade cakes. Bake a double batch to make two identical cake layers, spread them with cream, sprinkle with grated chocolate on top. And no one will ever guess that this tender pastry, melting in your mouth, is an ordinary honey gingerbread...

Calories: Not specified
Cooking time: Not specified

Look how delicious the gingerbread with kefir jam turns out. Our recipe with photos will help you bake the same one for you. I must say that this pastry does not pretend to be sophistication, but it is very popular and this is easy to explain. Practicality - one, budget and tasty - two, easy and quick to prepare - three. You can add more and more arguments in favor of this homemade baking, but it’s better to cook it once and make sure that the kefir gingerbread with jam is really an excellent recipe. You can put in it stale kefir, a started jar of jam, jam left over from making pies, or fruit yogurt that needs to be used somewhere urgently.

The taste of the gingerbread can be different, it depends on what kind of jam you add to the dough. In principle, any will do, but it is advisable to take something that is not entirely liquid and not very sour. Although liquid can also be used. You can strain the syrup and brush the gingerbread immediately after baking, and add the berries to the dough.

Ingredients:

- medium-thick jam – 0.5 cups (berries or fruit pulp);
- thick kefir or yogurt – 1 glass;
- eggs – 2 pcs;
- sugar – 2/3 cup for sweet jam, 1 cup for sour jam;
- flour – 2.5 cups;
- salt – 2 pinches;
- melted butter – 3 tbsp. spoons;
- baking soda – 1 teaspoon;
- table vinegar – 1 tbsp. spoon;
- vanillin - sachet.

How to cook with photos step by step

Mix eggs, half the sugar, vanillin and salt. We need to beat these ingredients into a fluffy mass, and to make it easier to whip, we will add sugar in two additions.




Beat with a mixer until foam appears and gradually add the remaining sugar. Continue beating for another two to three minutes, almost until the sugar grains dissolve.




We should get a fluffy mass with a consistency like cream, light in color. Pour room temperature kefir into it and add melted butter. If there is no butter, you can replace it with thick sour cream.






Beat again until all ingredients are combined. Add jam or jam. It is advisable to use only berries; if you add liquid jam, then adjust the amount of flour.




Sift the flour in parts, about a third at a time. After each addition, stir the dough - this will make it easier for us to monitor the thickness and achieve the desired consistency.




First knead the dough for the pie with a whisk or mixer, and it is more convenient to mix the thickened dough with a spoon. When it becomes homogeneous, without lumps of flour, pour in the soda, having previously quenched it with vinegar. The dough will be as thick as very thick homemade sour cream. If you run a spoon along the bottom, the mark will slowly tighten and will not disappear immediately.






Be sure to line the baking dish with baking paper or parchment. The dough turned out sweet and will stick to the bottom and walls. Fill it halfway, taking into account that the gingerbread will rise greatly during baking.




The gingerbread with jam is baked in the oven at a temperature of 180 degrees. The approximate cooking time is 45-50 minutes, but it is better to focus on the strength of your oven and the height of the gingerbread (the higher, the longer it will take to bake). Before taking it out, check the readiness with a skewer - it should come out easily without sticking dough or crumbs.




Cool the gingerbread on a board or leave it in parchment. When it cools, slice and serve for tea. If desired, you can decorate the top with icing sugar or pour melted chocolate, cut the gingerbread and layer with sour cream. Make a quick homemade cake.




Happy baking and enjoy your tea!
We also recommend baking

We offer you a recipe for a very tasty and quick to prepare kefir gingerbread.

To prepare it you will need the simplest and most affordable products that can always be found in the refrigerator. You can improvise by adding a different jam each time, because thanks to this the taste of the gingerbread will always be different.

Gingerbread with kefir jam ingredients for preparation:

• 1 cup – jam (seedless);
• 1 teaspoon – soda;
• 1 piece – egg;
• ½ cup – sugar;
• 1.5 cups – flour;
• 1 glass – kefir;
• for sprinkling - powdered sugar.

Step-by-step preparation of the pie:

1. Place the jam in a deep bowl, add a teaspoon of soda to it and stir well.
2. The jam will begin to expand and foam. It should be set aside for 5 minutes.
3. After 5 minutes, add sugar, egg, flour, pour in kefir and mix. The finished dough should look like thick sour cream.
4. Line a baking pan with parchment or grease it with butter and sprinkle breadcrumbs on top.
5. Pour the dough into the mold and bake in a preheated oven for about 50 minutes, setting the temperature to 180-200 degrees.

Remove the finished cake from the oven, let cool slightly, and then sprinkle powdered sugar on top.
The kefir jam mat is ready, bon appetit!

Don't throw away old jam - you can use it to make a delicious cake-like gingerbread. At the same time, the taste of the dish can be new each time due to the use of different jam. You can bake this gingerbread not only from last year’s jam, but also from fresh jam.

Products for gingerbread with kefir jam

You will need:

• 1 cup of any seedless jam. You can use thick jam or jam, but then they need to be diluted quite a bit with water until the consistency of medium-thick jam.
• 1 glass of kefir of any fat content. Instead of kefir, yogurt, Varenets or natural yogurt are suitable.
• 2 medium sized raw eggs.
• 125 g sugar.
• 2 cups flour. It needs to be sifted to make the gingerbread fluffy.
• 1 tsp soda or 1 tsp. baking powder for dough.
• 1 tbsp. l. oils for lubricating the mold.

If desired, the gingerbread can be flavored with raisins, pieces of dried apricots or chopped nuts. Vanillin, ground cinnamon, dry ginger or mint essence will also help. Use spices to taste and in small quantities.

How to cook gingerbread with jam using kefir

Before making the dough, turn on the oven. It should warm up to 180 degrees. Next, prepare a round springform pan and make a so-called “French shirt” in it. Spread the inside of the sides of the pan with melted butter or odorless vegetable oil. Dust the sides with flour on top of the butter. Place a circle of baking paper on the bottom of the pan. Now start preparing the gingerbread:

• Beat eggs with sugar until fluffy.
• Add jam and kefir to the egg mixture. Mix the mixture.
• Mix flour with baking soda or baking powder and pour into the liquid mass. There is no need to extinguish soda with vinegar - it will be extinguished with kefir.
• Add your chosen spices.
• Mix the dough well with a spatula and then pour it into the mold.
• Bake the gingerbread until it doubles in volume and the top crust is golden brown. To be sure, check for doneness using a long wooden stick. If it remains dry when pierced, then the baking is ready.

Place the finished gingerbread, taken out of the oven, directly in the mold on its edge - this technique will prevent the gingerbread from settling. When the gingerbread has cooled, remove it from the pan and remove the parchment paper from the bottom.

To add beauty to the gingerbread, sprinkle it with powdered sugar and decorate with any berries: fresh or jam. You can also cut the gingerbread lengthwise into two layers and coat them with any cream. Then stack them on top of each other again and let them soak - you get a real cake.