Average Price For A Starter

Photo: Mercedes Monti
Last week I was at the inauguration of South African Food Festival at the Sheraton Buenos Aires, organized by the South African Embassy in Argentina, along with South African Airlines. For the occasion traveled two chefs, Cameron Giles and Jerome Jansen, who work in this chain hotel in Cape Town, and prepared some of the specialties of their country. While there
ingredients used here are not achieved, as meat from animals place - ostrich, springbok, impala, "and fish in the area, just might make some classics, such as the bunny chow , fresh bread hollowed out, filled with a curry of chicken, beef or beans, which is originally from Durban , a beach town that is home to a huge Indian community.
I mostly stopped to talk to Jerome, the pastry chef, who prepared three very typical sweet dishes, milk tart, koeksisters and malva pudding.
was the latter that reminded me of a trip I took to South Africa ten years ago. I remember very well this tota warm, fluffy, served over a creamy liquid. So I asked for the recipe to Jerome, and then prepared at home with some modifications, such as raspberries, to be more like you ate that night a decade ago, in full African savannah. Cake


300 gr. sugar.
3 eggs, at room temperature 1 pinch of salt

125 grs.
7 gm soft butter.
vinegar 150.
ml milk 250 grams.
self-rising flour 250 grs. raspberries or cherries Cream blatant


250 grs.
cream 1 tsp. vanilla essence (whether natural better)
2 cds.

sugar Preheat oven to medium heat and Grease a rectangular Pyrex pan
Ouna Beat butter and sugar until is a cream. Add eggs, one by one, and then the milk and vinegar. Finally, the flour with a pinch of salt.
Arrange raspberries in the base of the mold. Cover the dough and place in the oven until cake is golden. To find out if cooked just have to prick the cake with a toothpick comes out clean, it is cooked, if it comes with a little dough sticks, still lacks a little.
While cake is baking, place the cream in a saucepan with vanilla and sugar. Heat until sugar dissolves (no need that this cream is hot when serving.)
When the cake comes out of honor, let cool a few minutes and then serve warm, cut squares, on a bit of vanilla