'Grandma Ginger' with custard

For the dough:
 - Eggs - 2 pcs
 - Sugar - 250 g
 - Butter (or margarine) - 100 g
 - Flour - 600 g (2 ½ cups)
 - Honey - 2 teaspoons
 - Soda - 1 teaspoon
For the cream:
 - Milk - 1 cup
 - Eggs - 2 pcs
 - Sugar - 1/2 cup
 - Vanilla - 3 bag
 - Flour - 1-2 tablespoons
 - Butter - 200 g


Whisk the eggs, sugar and honey. Add the butter (or margarine). Put this mixture in a water bath for 20 minutes, add a teaspoon of baking soda. Stir in all the time.

After that, remove the weight from the heat and pour the flour. Knead the dough, do not regret flour. After 1 hour set under Blankets heat. When the dough infusions, divide into 6-9 equal parts and roll out thin crusts. Bake in turn heated in an oven to 200 ° C.

Use a rolling pin to the cake does not break when you'll put it on the baking sheet.

Cream: The oil should be at room temperature and soft, mix it with sugar. Milk, eggs, stir, add flour and vanilla. Cook over low heat until the mixture thickens. When the mixture has cooled, add it to the butter and sugar, mix thoroughly.

When our cakes cool, lubricate them with cream. Decorate to your taste. Give shortcakes soak, leaving the cake for the night.


See also

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