Cake for tea
Composition / ingredients
12
Servings:
Cooking method
1. Mix the jam, milk and sugar. Add soda, extinguished with vinegar.
2. Gradually add flour. Mix everything well with a whisk. The dough turns out not too thick, but not liquid, about like a biscuit.
3. Cover the form with parchment, pour out the dough. Bake until cooked for about 20 minutes at temp. 200 gr.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Apricot jam - 242 kcal/100g
- Jam - 250 kcal/100g
- Baking soda - 0 kcal/100g
