Ingredients:
- lemon and ginger confiture - 390 g
- flour - 300 g
- kefir - 180 ml
- egg - 1 pc
- white sugar - 150 g
- brown sugar - 100 g
- butter - 150 g
- baking powder - 1 tsp
- baking soda - 1/2 tsp
- salt - ½ tsp
- vanilla extract - 2 tsp
Cooking:
1
Sift flour and mix it with white sugar and salt. Grate cold butter into the flour blend. Stir accurately to make flour combine with butter. Set aside 1 cup of this blend.
2
Follow next steps using the second part of the flour blend: put soda and baking powder in it, pour kefir, add vanilla extract and knock in a raw egg. Keep beating the dough with a mixer until it becomes a fluffy mass of light colour.
3
Mix deferred flour crumbs with brown sugar. Put ½ of dough on a baking dish, covered with parchment (Ø20 cm), then spread a layer of confiture and lay out another layer of a dough afterwards. Sprinkle crumbs on the top. Bake the cake at a temperature of 180 C for 50-55 minutes.
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