Fortunately soon in just a few days we can escape into the warmth. Our munchkin has been training using a bucket and shuffle. So we are prepared for a few days at the beach. 8)
Three weeks ago I started at a new company which is helping general practitioners to stay update research-wise and to find the right tests and treatments for their patients. It’s all online and I’ve now the honor to work together with this cool group who is behind it. Right now we are expanding to Germany so from latest end of next year on the German gp’s can enjoy this cool piece of knowledge too. Even though the work is really cool, it has been quite exhausting too and several nights I went almost at the same time to bed like our munchkin. I love it! For my first day I’d a lactose and gluten free cake with me and it was a success. The recipe follows further down.
Our Ecky had recently injured his eye. First he had a conjunctivitis but since it itched like hell he’d scratched it and scratched his eye ball. That was pretty dumb and it took over a month to heal but now he’s back to his old bitchiness and enjoying the days with his neighbor dog friend. Our neighbor and her dog are going to entertain and take good care of Ecky while we are in the US.
We have been baking a lot lately from yeasted breakfast braids over cream cake with berries to rhubarb cake. Our munchkin digs into everything (cake wise). There is no stopping if he knows there’s something then for sure he’ll claim it. We have also started to make our own pasta which is just so much better.
And of course we have a list with all the things which need to be done and what needs to be packed before we leave for our summer vacation. 2/3 of the travelers are already on vacation while I’m going to enjoy two more days at work.
The lactose and gluten free cake with berry cream is originally from Trine Lohne. I changed a few things to have it lactose free and to adjust it to our taste.
Nut bottom cake
- 5 egg whites
- 250gr powdered sugar
- 250gr ground walnuts or hazelnuts (the original calls for almonds but we did like it better with walnuts)
- Preheat the oven to 180C and line a 28cm round cake pan with baking paper.
- In a big bowl beat the egg whites until firm, sift the powdered sugar and fold it into the egg whites before you add the ground nuts and fold them carefully in.
- Pour the batter into the pan and bake it for about 35-40min in the preheated oven. Take out, let it cool down completely on a wired rack before you take it out of the pan. Be careful the cake breaks easily, so it’s better to flip it onto a plate to peel off the baking paper and to flip it then onto your serving tray.
- 750ml whipping cream, lactose free if needed, otherwise normal whipping cream
- 5 tbsp sugar
- 8 leaves gelatin
- 200ml + 400ml berry sauce (cook berries with the amount of sugar after your taste and bind it with cornstarch (40gr per 500ml juice/berry puree*)**
- In a big bowl beat the cream with the sugar until soft peaks form.
- Soak the gelatin leaves in cold water for 5 min, then heat 3 tbsp of your 400ml berry sauce in the micro wave and dissolve the gelatin in it, one leaf at a time. Then blend a couple of tbsp of cream into the dissolved gelatin berry mixture (to cool it down). Then add the berry sauce and blend it well into the cream. Now pour the gelatin mixture into your berry cream. Mix thoroughly. Keep in the refrigerator until you are ready to assemble your cake.
- Take your nut bottom and place a cake ring around it.
- Spread your 200ml berry sauce evenly on top of the cake.
- Pour the berry cream on top and smooth the surface. Place it in the refrigerator for at least 6 hours or better over night.
- a couple of tbsp berry jam
- a lot of mixed fresh berries
- Take the cake out of the refrigerator and take off the cake ring, it’s best to run a knife around the edge (hold it under hot water before you stick it in) before you take the ring off.
- Then spread the jam on top of the cake and decorate it with fresh berries until it’s overflowing.
**If you don’t have too many fresh berries at hand, use a good berry jam. But then you probably don’t need to add any sugar to the whipped cream.
- 1kg all-purpose flour
- 150gr butter
- 100gr sugar
- 1 egg
- pinch of salt
- 1/2 tsp ground vanilla
- 500ml milk
- coarse sugar and 1 beaten egg with 1 tbsp milk for brushing
- Mix all the ingredients except for the butter and the topping in a big bowl. Let the kitchen machine knead it thoroughly before you add the butter. Let it continue to knead until all the butter is dissolved and the dough is smooth and flexible.
- Cover with cling film and let it raise until it has doubled in volume.
- Split the dough into 2 and each half into 3 equal sized pieces. Roll each piece into a long strand which you braid into a nice braid. Pinch the ends together and fold them under at both ends.
- Transfer it onto a baking tray with baking paper. Do the same with the remaining half.
- Preheat the oven to 200C.
- Beat the egg with 1 tbsp milk and brush each braid with it and sprinkle with coarse sugar.
- Bake each braid for about 20-25min and enjoy while they are still warm. Once completely cooled down they are awesome for French toast or freeze well.
- per 100gr semolina or all-purpose flour 1 egg and a good pinch of salt
- That’s all you need. Knead it into a more dry but still flexible dough. Wrap it in cling film and let it sit for about 30min before you roll it out thinly (very thin) and cut it into strands or before you use it to make ravioli, lasagna leaves or what ever you wish to.
Cooking: Cook your fresh pasta /in salty boiling water until al dente, just a couple of minutes.
Btw our apartment has started to get walls. *yeah*