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.
70 g sugar
1 tbsp honey
60 g butter
½ tsp baking soda
160 g flour
200 g sugar
500 ml milk
60 g cornstarch
150 g butter
2 tsp vanilla essence
400 g raspberry
100 g sugar
2 tsp powder gelatin
50 ml water
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.