Vanilla Raspberry Cake

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This makes an excellent cake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Ingredients

 
 Cake:

1 egg
70 g sugar
1 tbsp honey
60 g butter
½ tsp baking soda
160 g flour

Cream:

3 eggs
200 g sugar
500 ml milk
60 g cornstarch
150 g butter
2 tsp vanilla essence

Raspberry jelly

400 g raspberry
100 g sugar
2 tsp powder gelatin
50 ml water

Instructions

 
Prepare the cake:

Preheat the oven at 180 degrees C.
Whisk the eggs and sugar until the mixture has risen and pale in color. Add soften butter and honey and beat until incorporated. Sift flour with baking soda and add to the mixture. Beat until smooth.
Grease and line the baking pan (30×40) with parchment paper, pour the mixture, smooth the surface and bake it for around 7-9 minute.
Let it cool and cut the cake in tree equal parts.

Prepare the cream.

Beat the eggs with sugar for one minute; add vanilla essence, cornstarch and one cup of cold milk and whisk all together.
Pour the rest of the milk in a pot and let it simmer. When it comes to a boil, add the eggs mixture and stir constantly so the eggs don’t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the diced butter and mix until it is completely blended in. Let the cream cool completely.

Prepare the raspberry layer.

In cold water add the powder gelatin and let it dissolve.
In a large saucepan combine the raspberries and sugar and cook for about 15 minute or until reduced to a puree. Remove from heat, stir in the gelatin and pour over the baking pan (30×40) lined with parchment paper. Cool to room temperature and then freeze. Cut the raspberry layer in tree equal parts.

Assemble the cake:

On a plate, place the one cake layer, over add raspberry layer, and then spread one half of the cream. Continue by adding cake layer, raspberry layer and cream layer. Finish with cake and raspberry layer.
Leave the cake in refrigerator for at least 2 hours, cut slices of desired thickness and serve it with fresh raspberry and mint.

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Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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