250 gr. flour
200 gr. butter
0.5 tsp. vinegar
100 ml water
1,8 tsp salt
500 ml milk
150 gr. sugar
50 gr. flour
40 gr. butter
vanilla, vanilla sugar
strawberries (if frozen, thawed)
strawberries, raspberries, cherries
Method of preparation:
The oil needs to be pre-lie down in the freezer. The egg in a separate bowl with salt and lightly whisk. Add water and vinegar and mix.
Sprinkle on the table or on a large plate with flour, RUB into it the butter on a grater. Mix the butter with the flour, make a well in the center and pour the egg mixture back. Then knead the dough, only very quickly so the butter does not melt from the heat source. Cover with cling film and leave in refrigerator for an hour.
Meanwhile, prepare the custard. RUB the eggs with sugar, vanilla sugar and vanilla. Add the flour, mix well. Milk bring to boil and enter the egg-flour mixture. Cook with constant stirring until thick. Turn off the heat and add the oil and almond flavoring. Mix. Leave the cream to cool.
Now we’ll get the dough. Sprinkle the table and rolling pin with flour and roll out our future cakes, cutting them, putting a plate or baking dish. The remains of the dough roll again for the next cake. Each cake is often pinned with a fork, so it does not swell.
Heat the oven to 200oC. Bake the shortcakes until Golden in color, about 10-15 minutes. Each finished putting the cake on a flat surface.
On the first layer put the cream and strawberries, cover with a second cake layer and again put the cream on top and sprinkles (or other addition). Unsuccessful cakes break into crumbs and sprinkle it on the sides. Leave the cake for impregnation in the refrigerator overnight.