Vanilla and raspberry squares

Description

Incredibly tender and tasty cake with raspberries for a cozy and warm family tea parties.

Ingredients

Chicken egg

1 piece
Brown sugar

70 g
Honey

1 Tbsp
Butter

60 g
Leavening agent

0.5 tsp
Flour

160 g
Chicken egg

3 piece
Brown sugar

200 g
Milk

500 ml
Corn starch

60 g
Butter

150 g
Vanilla

0.5 piece
Raspberry

400 g
Brown sugar

100 g
Gelatin

2 tsp
Water

50 ml

Cooking

Jelly. Cover the gelatine with cold water and leave to swell.

In small pot to combine the sugar and the raspberries, stir and then on medium heat for 10-15 minutes until puree consistency.

A blender to break bones. So it was written in the original recipe, but I do know that next time I'd better put a little more raspberries and strain the mixture through a sieve ( I still interfered with the fragments of bones in the finished cakes)

Add dissolved gelatin, mix well

Pour into mold (26*35 cm), covered with cling film. Cooling to room temperature, then put into the refrigerator until fully cured. After - cut into three equal parts.

Cream. Beat eggs with sugar for 1 minute,

Add the contents of half a vanilla bean, corn starch and 1 Cup cold milk. Stir well.

The remaining milk with the empty vanilla pod and bring to boil. Pod to remove. Add the egg-milk mixture and while stirring cook until thick mixture. Remove from heat, add butter.

Stir. Leave it to cool down.

Basis. The oven heated to 180 degrees. Mash the egg with sugar to increase mass several times and obtain a light color. Add the softened butter and honey. Sift the flour with the baking powder and add to dough.

Stir until smooth.

The dough spread on the form (26*35 cm), bake for 7-9 minutes. Cool on a wire rack and cut into 3 equal parts.

Assembly. Stacked, alternating: cake - a layer of raspberry jelly - 1/2 of custard.

Repeat in the same order and finish with a layer of cake base and raspberry jelly. Refrigerate at least 2 hours, cut into squares of desired size.

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