Ingredients
- 9 round cake (pan)
- 2 egg
- 1 filling
- 350 ml milk
- 240 ml molasses
- 200 gr sugar
- 160 gr flour
- 110 gr apricots (finely chopped)
- 75 gr butter
- 60 ml water (cold)
- 20 gr corn starch
- 18 gr gelatine
- 5 gr baking powder
- 3 gr cinnamon
- 2 ml soda
- 2 gr ginger
- 2 gr vanilla
- 1 gr salt
the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1.25 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8.
