Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla.
Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour. Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour.
Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Put in a fridge at least for a couple of hours.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 10|
|Calories from Fat: 689 (64%)|
|Amt Per Serving||% DV|
|Total Fat 76.5g||102 %|
|Saturated Fat 31.1g||155 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 13g|
|Cholesterol 200.9mg||62 %|
|Sodium 725.3mg||25 %|
|Potassium 120.4mg||3 %|
|Total Carbohydrate 88.5g||26 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 86.8g|
|Protein 10g||14 %|
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Calories per serving: 1071
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