Irma got a carrot hat from and knitted by my
mom.
It’s
so cute, that I HAD to show you.
She found the embroidery pattern in an super old weekly
paper.
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Monday, December 30, 2013
Sunday, December 29, 2013
Chocolate dream with chocolate mousse..
Swedish Kladdkaka (chocolatey and moist
chocolate cake - mud cake):
2 eggs
1 cup fluffy beaten sugar
4 tablespoons cocoa powder
1/2 tablespoon vanilla sugar
1 pinch of salt
2/3 cup flour
1/2 cup melted butter
1.
Beat sugar and eggs until
fluffy
2.
Add the rest of the ingredients
and mix them together.
3.
At the end slowly add melted
butter into the mix to prevent the eggs from curdling.
4.
Preheat oven at 347F and let it
bake for 20min.
Filling - Choco mousse:
1 2/3 cups whipped cream
dark chocolate couverture
1.
Heat whipped cream carefully in
a pot and let chocolate carefully melt therein. - the mixture must not boil!
2.
After the chocolate melted let
the mixture cool down and stir every now and then.
3.
After the cool down let it
refrigerate (over night would be best)
Coating:
white couverture with red food coloring
white sugar pearls
1.
Spread cake with chocolate
mousse.
2.
Cut out a couple of layers with
a small, but high and square cake- cookie cutter, so it becomes a cake tower.
3.
Refrigerate the finished cake
towers for a couple of hours.
4.
Spread jam on the little cakes
and afterwards encase them with couverture and sprinkle them with sugar pearls.
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Hazelnut cake with macadamia creme and Uschi´s strawberry jam..
Hazelnut cake:
0.6 pounds flour
0.6 pounds sugar
120 ground hazelnuts
1/2 tablespoon backing powder
4 eggs
4 teaspoons chocolate powder
2/3 cup natural oil (colza oil or sunflower oil)
2/3 cup milk
1.
Mix all ingredients and put on
a baking sheet covered with baking
paper. Spread out approx. 1/3”
2.
Pre heat oven at 347F and let
it bake for 20 min
Filling:
1.
Layer
Macadamia creme (you can buy it in a grocery
store, e.g. at Rapunzel or Spar Premium)
2. Layer
Uschi’s
strawberry jam
(for those who don’t have a Uschi, unfortunately you have to do it yourself or buy it)
Coating:
white couverture
turquoise food coloring
colorful sugar sprinkles and sugar deco
1.
Spread strawberry jam on one half
of the hazelnut cake and the other one with macadamia creme.
2.
Alternately cut out layers of
the cake with jam and the cake with macadamia creme with a small, but high and
square cake- cookie cutter, so it becomes a cake tower.
3.
Refrigerate the finished cake
towers for 1 hour.
4.
Melt the couverture and blend
with food coloring.
5.
Spread jam on the little cakes
and afterwards encase them with couverture. Sprinkle them with sugar sprinkles.
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Strawberry biscuit with marzipan frosting..
4 egg yolk
o.26 pounds of sugar
1 pinch of salt
2 tablespoons warm water
4 egg white
0.17 pounds of flour
1.
Stir egg yolk, sugar and water
until the mixture is bright and foamy.
2.
Whip the egg white until it is
stiff and put it on the mixture. Sift flour into it.
3.
Drag beaten egg whites under,
put the mixture on a baking sheet covered in baking paper and spread it approx.
1/3”.
4.
Bake the dough on middle shelf,
at 428F for 8-10min.
5.
Drop the biscuit on a kitchen
towel and fast remove baking paper (maybe moisten with damp cloth)
6.
Immediately cover with baking
sheet and let it cool.
Filling:
1.Layer:
0.1 pounds of marzipan raw mixture
0.33 pounds of butter
0.33 pounds sugar powder
0.33 pounds cream cheese
red food coloring
Mix all ingredients into homogeneous mixture.
2. Layer:
Uschi’s
delicious strawberry jam
Covering:
white couverture
colorful sugar sprinkles
1.
Spread strawberry jam on one
half of the biscuit and the other one with marzipan frosting.
2.
Alternately cut out layers of
the biscuit with jam and the biscuit with marzipan frosting with a small, but
high and square cake- cookie cutter, so it becomes a cake tower.
3.
Refrigerate the finished cake
towers for at least 1 hour.
4.
Spread jam on the little cakes
and afterwards encase them with white couverture. Sprinkle them with sugar
sprinkles.
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