Lenten pie with cocoa and apricot jam

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Let's prepare the dough! In 250 grams of flour, sift 25 grams of cocoa through a fine sieve. Add 200 grams of sugar and 2.5 teaspoons of baking powder. Mix with a whisk until smooth.

2. STEP 2

   

   Pour 300 milliliters of water into the dry mixture and mix well. Pour in 90 milliliters of vegetable oil and knead the dough.

3. STEP 3

   

   Bake the cake! Pour the prepared dough into a mold with a diameter of 22 centimeters lined with parchment paper and place it in a preheated oven at 180 degrees and bake for 35-40 minutes, check for readiness with a toothpick or wooden skewer. Remove the finished sponge cake from the mold and let it cool.

4. STEP 4

   

   Let's fill the pie! Cut the cooled pie into 2 parts and coat with apricot jam, I used about 200-250 grams of jam. Cover with the second part.

5. STEP 5

   

   Let's make the glaze. Pour 1 tablespoon of vegetable oil into a saucepan and add 2 tablespoons of sugar. Add 3 tablespoons of cocoa and pour in 40 milliliters of water. Mix well and send to the fire. Bring to a boil and cook over low heat for 2 minutes. The glaze is ready!

6. STEP 6

   

   Using a brush, coat the top and sides of the pie. Place the finished pie in the refrigerator for several hours, but if you can’t stand it like me, send it for at least half an hour. The pie turns out very soft, tender, tasty, and tastes somewhat like a cake. Be sure to try making this pie, you will be pleased!