How to make
First, the vanilla cream is prepared by heating the milk, sugar and vanilla sugar over medium heat.
Beat the egg, yolk and flour and pour the mixture in a thin stream into the milk.
The cream is stirred for about 6 minutes until it thickens.
In a suitable form (from the rectangular cake tins) arrange a row of biscuits soaked in a mixture of a glass of water, two small cups of milk and honey. If the biscuits absorb a lot, add more milk.
Put three or four spoons of blueberry jam on the biscuits and pour half of the cream on top. Another row of biscuits is arranged again, more jam and the rest of the cream. The last biscuits are placed on the last layer and the biscuit cake is left to cool well for two hours and then it is stored in the refrigerator to set for 3 hours.
Whip the cream with the sugar into a fluffy cream.
Carefully turn the cake over onto a tray and spread it a lot of cream.
Such an easy and delicious biscuit cake from my childhood, which I prepare to this day with small changes and updates.
It can be made in large cake tin by doubling the amount of products. And for convenience, it doesn't need to be turned over, but directly smeared on top with cream. In that case, 1 cup of it would be enough. Confectionery cream can also be replaced by sour cream, which goes well with blueberries.
Enjoy my grandmother's biscuit cake!
