Ingredients Dough: 300g of butter 2 eggs 150 ml of water 1 table spoon of vinegar 6% or 2 table spoons of lemon juice 1/8 tea-spoon of salt 600-650g of flour
Cooking Add vinegar in cold water, stir it.
STEP 2 Scramble eggs.
STEP 3 Add water with vinegar, salt. Stir it.
STEP 4 Cold butter grate on the grater or cut it in cubes.
STEP 5 Fall out flour on the chopping board.
STEP 6 Add butter.
STEP 7 Butter and flour cut with the kitchen knife.
STEP 8 In a given mass make a hollow and pour out eggs with vinegar.
STEP 9 Knead a dough.
STEP 10 Separate dough on 10-12 parts, make balls.
STEP 11 Cover them with a food pellicle and put into the fridge for an hour.
STEP 12 Then roll thinly every ball on the baking paper.
STEP 13 Then cut out a circle, diameter of which is 24-26 cm.
STEP 14 The circle perforate with the fork. Then transfer the paper on the dripping pan (don’t throw away the clippings), put into rechauffe to 180 degrees oven. Bake for 7-10 minutes.
STEP 15 Cook cream. Boil milk.
STEP 16 Spread yolks with sugar and vanilla sugar.
STEP 17 Add flour, stir it.
STEP 18 Add hot milk, stir.
STEP 19 Put the mass on the small fire. Boil it until thicken, stir slowly all the time.
STEP 20 Then baked cooled shortcake put into a form.
STEP 21 Smear a shortcake with cooled cream.
STEP 22 Cover it with the second shortcake and smear with cream too. In such way assemble all cake. The sides and top smear with cream.
STEP 23 The clippings crumble up in blender. Sprinkle the sides and top with them.
STEP 24 Put the cake into the fridge for 6-8 hours. Bon appetite!