Just a few more weeks

IMG_1769and we are heading to San Diego and Eugene. I’m getting goose bumps when thinking about this really really long distance which we have to accomplish with just so little training. We’ll manage somehow. In exactly 26 days at that time we should be done with the race and enjoying dinner.Somebody is ready for the next adventure…

IMG_1777Two weeks ago M was in SF for meetings and the munchkins and I had to entertain ourselves. We managed well and I started to tow Theo to the kindergarden in his bike trailer. All the way up the hill, don’t get off the pedals! What a torture – at least the first couple times. After three weeks it’s starting to feel easier and yesterday I even did all the groceries with munchkin’s bike trailer.

IMG_1768On Thursday was my last day at my old work place and tomorrow I’ll start at a new one. I’m pretty excited and hope that everything is going to work out. A pretty common habit in Germany is to take snacks/cake to your old and new place when you have your first/last day. So on Thursday I had an Apple Cider cake with me and tomorrow I’m going to serve a strawberry cream on an almond cake. Since a few of the new colleagues have intolerances/allergies against lactose and gluten, I swapped the usual cream with lactose free one and the cake doesn’t contain any flour.  To find a cake which fits for everyone gave me quite a headache.

Apple Cider cake

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The kindergarden on the other hand wished for apple cake and I made the French apple cake by David Lebovitz for them. Here again I swapped the butter with milk free margarine so that all kids can eat it.

Baked as a big cake

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and for Kindergarden

IMG_1781Finally our wok has found it’s way back into our kitchen. We hadn’t used it for a while since it was easier to prepare other meals than wok dishes but munchkin likes Pad Thai and so we can use it more often again. Wohoo! 🙂

IMG_1752Apple Cider cake by my friend

For the crust

  • 250gr all purpose flour
  • 125gr cold butter
  • 80gr sugar
  • 1 egg

For the filling

  • 200gr sugar
  • 1kg tart apples, peeled, cored and cut into smaller chunks
  • 750ml apple cider or apple juice (if kids are eating the cake too)
  • 80gr cornstarch
  • 1/2 tsp ground vanilla
  • For the crust mix all the ingredients asap and wrap into cling film. Refrigerate for at least an hour.
  • Then butter a 26 or 28cm springform and roll out the dough. Place the dough inside the pan and make the edge as high as the edges of the pan go.
  • In a sauce pan heat 700ml of the apple cider/juice with the sugar and vanilla. In a small cup mix the remaining 50ml of apple cider/juice with the cornstarch. When the apple cider starts to boil, turn down the heat and stir in the cornstarch mixture. Under constant stirring bring the apple cider/juice back to light boiling and let it boil for at least 1 minute.
  • Stir the apple chunks into the thickened liquid and pour the mixture into the pan.
  • Bake in preheated oven for 50-60min at 180C and let the cake completely cool down in the pan. Serve with a big globe of whipped cream or ice cream.

French apple cake by David Lebovitz. The original recipe can be found here I omitted the rum and used only tart, crispy apples.

We’ll post the recipe for the strawberry cream on an almond cake next time when I know if it was a success or not.

Making ice cream

IMG_1748Have a lovely time and until next time! 🙂

 

 

 

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