This is where we are going to stay the next week.
Sorry for the lack of updates but work has been crazy in the past two weeks. Hopefully I bring back some nice pictures and inspirations from Denmark. We are also planning on going to Copenhagen and Malmö. So if anyone has any recommendations I'd really appreciate them.
I'm in love with the new latern collection by Orike Muth. They come in the most wonderful colors and shapes and are made of delicate japanpaper. You can get them at her online store www.orikemuth.de. Oh, and there are even matching pillows available.
Last weekend I was craving for cheesecake but didn't have enough cream cheese or curd at home to make a 'real' cheesecake. While the typical German cheesecake is made with curd I prefer the American cheesecake with a graham cracker crust and a cream cheese filling.
All I had left in the fridge was one cup of curd and one cup of creme fraiche. I looked in all of my cook books to find a cake recipe that comes close but does not require lots of cream cheese or curd. But I could not find a recipe I liked. Well, I could not find anything that requried the ingedients I had. So I decided to start experimenting and coming up with my own recipe. I've done some baking experiments before but I never came up with a whole recipe on my own. It was always more like modifying recipes and replacing ingredients I didn't like. And I have to admit there have already been some big mishps. Baking is always a little bit like gambling...you never know if you win or loose - if it turns out great or catastrophically. And even after years of avid baking I'm never totally sure if a batter is going to be good or not.
But this one turned out perfectly - to my own surprise. You could totally taste the cheese in the cake and it was super moist and delicious. So it's "almost a cheesecake" or the "moistest sponge cake ever". Or anything inbetween...
250g creme fraiche
2 tbsp raisins, soaked in rum
1 tsp baking powder (not baking soda)
1 pinch of vanilla flavor
2 cl (or 1,5 fl) advocaat
1. Beat egg whites until stiff and put aside.
2. Batter egg yolks and sugar until the sugar has dissolved and the mixture becomes think and creamy.
3. Add curd and cream fraiche.
4. Melt the butter in a small pan and let it cool down for a few minutes.
5. Meanwhile sift the flour over the mixture and stir it in.
5. Add the melted butter and the advocaat while slowly mixing.
6. Fold in carefully the beaten egg whites.
7. Add the raisins.
8. Pour everything into a prepared cake pan and bake for 45 minutes at 160° C (325° F).
I always butter the cake pan first and then put in a mixture of flour, sugar and breadcrumbs to make sure that the cake comes off of the cake pan easily. In most recipes they recommend to dust the buttered cake pan with flour but for me this never worked very well. The flour gets soaked very quickly and then it still sticks to the pan. So I did try some different things some years ago until I figured out that the flour/sugar/breadcrumb mixture works best. It does not only work very well for almost every kind of cake but it also tastes delicious.