Fall – already

IMG_3214Since the last post we’ve visited Germany, munchkin has turned 2, M has been in London and the season has changed from summer to fall.

The visit to Germany was short which isn’t that unusual but this time we went to our friends wedding. She lives in Amsterdam with her now Dutch hubby, so the wedding was German-Dutch. We had a splendid afternoon and evening and those Dutchies were much easier to get to chat with than the Germans. While we had fun at the wedding, my aunt and uncle took our munchkin to the zoo. He was already happy about going by car which doesn’t happen that often when we are at home. By the telling of my aunt he was pretty worn out by the end of the day. There was no crying about mommy nor fussing. He was just a happy little trooper. 🙂

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Just back the month ends reporting was waiting for me at work and the preparations for munchkin’s birthday. He was supposed to get an airplane cake since he loves airplanes. We had sent out “airplane tickets” instead of invitations, so the cake had to look like a plane. I prepared a huge chocolate cake which was filled just with a layer of raspberry jam and then coated in cream cheese frosting with a slight tangy orange flavor. I’ve to say it was pretty cool. He was spoiled with presents from the European part of the family / friends and from our guests. What a lucky one.

Airplane invitations

IMG_3090Decoration

IMG_3236Way tooooooo many presentsIMG_3231Some kids are happy about pizza and cake instead of hot dogsIMG_3238The airplane cake

IMG_3237All new: cool cap from the neighbor and airplane shirt from mama and papa

IMG_3243I picked a lot of red currants which was transformed in one of my favorite cakes: red currants with custard. It’s an old family recipe but still so good and then I saw the first Norwegian apples in the store. The apple harvest is meager this year so they cost a shit load of money but they are so much better than all Gala apples from Italy or Argentina.

IMG_3105But first the recipe for the red currant cake by my grandma

Red currant cake with custard (for a 26cm springform pan)

dough

  • 150gr all-purpose flour
  • 0.5 tsp baking powder
  • 75gr sugar
  • 1 tbsp vanilla sugar
  • 1 egg
  • 75gr soft butter

topping

  • 500gr rinsed red currant
  • 2 eggs
  • 100gr sugar
  • 1 tbsp vanilla sugar
  • 1 tsp lemon juice
  • 4 heaping tbsp sour cream
  • 1 tbsp cornstarch
  • Mix all the dough ingredients and wrap into cling film. Set into refrigerator and cool for about 1 hour.
  • Preheat oven to 200C (400F).
  • In the mean while butter the edge of a springform pan and place parchment paper on the bottom of the form.
  • Roll the dough out and place into springform pan. Make a 3cm high edge. Prebake the dough for a bout 5-10min.
  • Then mix the ingredients for the topping, except the red currants.
  • Spread out the red currants evenly on top of the cake then pour the custard on top and bake for about 45min at 200C (400F). Take out of the oven and  let cool completely on cooling rack before you take it out of the form.

IMG_3291 IMG_3297Apple cake in a deep pan adapted from Smittenkitchen

This cake is moist and uses oil instead of butter. But Smittenkitchen over did it with the sugar…as usual for Americans. I cut it down to half of the amount and added orange zest to the batter. Nice! For munchkins Kindergarden we baked it as muffins which worked well too.

  • 6-8 tart apples
  • 3 tbsp sugar
  • 1 tbsp cinnamon or better 1 tbsp Sissi’s SĂŒnd from Herbaria
  • 2.75 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 cup rapeseed oil
  • 1 cup sugar
  • 0.25 cup orange juice
  • zest of half an orange
  • 1 tsp freshly ground vanilla
  • 4 egg – 5 eggs (depending on the size)
  • 1 cup of walnuts, chopped coarsely
  • Preheat oven to 185C (370F). Peel and core the apples, cut into 1x1cm chunks and blend with the cinnamon and 3 tbsp of sugar.
  • Butter your deep round pan and cover the bottom of the pan with parchment paper.
  • Mix all the dry ingredients except the sugar in a big bowl. In another bowl mix the oil with the orange juice and sugar. Add the wet mix to the dry ones and mix well, then add one egg at a time and mix until well mixed.
  • Pour half of the batter into the prepared pan, add half of the apples and walnuts on top, followed by the second half of the batter, the remaining apples (not the collected juice though) and the walnuts.
  • Bake in the middle of the oven for about 1h 15min. Test with a tooth pick, when it comes out clean, it’s done.
  • Let cool for 10min before you take it out of the pan. Let completely cool on a cooling rack.

How to build a plane cake…step by step

  1. Bake 2 big cakes, spread on the first one warmed jam and flip the second one on top of the first one. Press a little bit on, so they stick nicely together.

IMG_32212. Place your stencil on top of the cake and get cutting. The remains can be cut into smaller pieces, decorated and served or used for rum balls later (freeze in the meanwhile).

IMG_32243. Remove the parchment paper and set on a clean platter.

IMG_32284. Coat with a thin crumb layer to “glue” all the crumbs to the cake and refrigerate.

IMG_32295. Coat for a second time and finish the decoration.

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No one can actually guess that we’ve a child?! Everyone’s living room is covered with soft rubber tiles and in the middle you find a wooden train..

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Two buddies playing with each other…

IMG_3326Fall means winter is closer but it also means awesome sunsets.

IMG_3211Have a very nice time and until next time. 🙂

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