Custard cakes with blueberry jam

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Personally I love gingerbread. I decided to try to bake them at home. Long searched for a suitable recipe. They turned out to be a big set! But most importantly, real gingerbread cook only custard gingerbread dough instead of baking powder, for example, of soda put fat sour cream, and poziruyut only protein custard cream!!! Welcome to recipe!

Ingredients for Custard cakes with blueberry jam

Step by step instruction of cooking Custard cakes with blueberry jam

Шаг 1

So, prepare gingerbread honey pastry custard method.
Put in a saucepan the honey, butter, pour water and heated to 70-75°C, add half of the sifted flour and finely pounded spices and quickly stir with a spatula or whisk.
If the flour into the hot syrup at once quickly to mix, then form lumps, which then will remain lumpy.

Шаг 2

Will probalem cutting Board with flour. I have a silicone Mat and silicone rolling pin - can be without flour. Divide the dough into roughly equal balls. I weighed - the number of ingredients turned out 11 pieces 83-87 grams (weighed :))) ). One after the other, roll out into a pancake.

Шаг 3

In the center put the filling. Filling for cakes can be dense fruit jam, marmalade, jam boiled well. I took the blueberry jam "Mach". I like most of all.

Шаг 4

Carefully zasiyaet the edges of the dough up to FULL tightness. I was semifinala as peremeci, then pockets down turned. So again give the cake the shape of a ball. Can be applied on top of the pattern.
Before baking with gingerbread sweep away any excess flour and brush with egg yolk.
To grease the gingerbread did not move, owe their styling to spray the baking sheet with water.

Шаг 5

Put the trays with cakes in the preheated oven.
Gingerbread dough is one of the most bistrovich.
Small and delicate gingerbread baked at a temperature of 220-240°C for 8-15 min, and large product and price — at a temperature of 180-220°C.
Immediately after baking, wipe the surface of the gingerbread with a soft napkin or a brush. It increases their brilliance.

Шаг 6

Now glazirin gingerbread.
The sugar and water to boil samples for soft ball.
Protein whisk until stiff stable peaks.
The resulting thick hot syrup gradually (with continuous mixing) pour a thin stream into the whites while continuing whisking.
Then put the mixer, add the vanilla (you can add food coloring to dye icing to the desired color) and stir with a spatula, heated to 60-65°C. I for color added the same jam, but without the berries blueberries.

Шаг 7

After that, the gingerbread glazirin brush and dried off the slightly opened the oven.

Шаг 8

These are the cakes I got :)))
They are stored for a long time, you can prepare them for the future. Soon the first spring holiday, you can present them in the original packaging as a gift!
Add recipe in your cookbook, try, help yourself!
Happy 8th of March to you, dear Cooks!