Ingredients portion 8
Wheat flour 150 g
Leavening agent 3 g
Butter 95g
Sugar 190 g
Chicken egg 3 pieces
Milk 250ml
Egg yolk 40 g
Corn starch 25 g
Gelatin in plates 2.5 g
Vanilla sugar 3 g
Gingerbread biscuits 100g
Cooking instructions 1 hour 30 minutes + 3 hours
1 95 grams of butter and 150 grams of sugar in a mixer bowl until fluffy, then add the eggs and continue to beat until smooth. Add the flour and baking powder and knead the dough.
2 Pour the batter into a 16 cm mould and place in a 170 degree oven for 35-45 minutes. Allow the finished biscuit to cool.
3 Pour the milk into a saucepan, add the vanilla sugar, place over a medium heat and bring to the boil.
4 Soak the gelatine in cold water. Whisk the egg yolks with the sugar, add the starch and stir until smooth. Pour the hot milk into the yolk mixture and stir quickly until the sugar has dissolved completely. Pour the mixture back into the saucepan, place on the heat and, stirring vigorously with the wire whisk, bring to a creamy consistency.
5 Add the soaked gelatine to the hot cream and stir. Strain the cream through a fine sieve to get rid of any lumps. Pour the cream into a clean container, cover with clingfilm and leave to cool in the refrigerator.
6 Beat the softened butter with the mixer bowl, stir in the cooled custard with the wire whisk, add to the butter and mix until smooth. Place some of the custard in a piping bag. Chop 60 grams of biscuits with a knife and stir into the custard.
7 Cut the biscuit into 3 layers of equal thickness. Spread the cream on the top and sides of the cake. Place in the refrigerator for 1 to 2 hours.
8 Smooth out the frozen cream. Roll some of the remaining biscuits into crumbs with a rolling pin, scrape the crumbs onto a work surface and roll the edges of the cake over it. Decorate the top of the cake with the cream from the pastry bag, the crumble and the whole biscuits. 
