Hi my dear 35 (!) readers!
Thank you so much, for your interest in my baking, cooking and other creative work!
A week ago my little (younger) brother turned 17, so we had a little celebration on saturday!
I made a classic, Sachercake (Sachertorte), the recipe is from my favorite cook, Sarah Wiener. She is from Vienna and this recipe is a real classic. It is a very good recipe, but you have to have some experience in baking to do this, I think. But just give it a try, it is so worth it!
For the biscuit:
2 TS hot water
1 tsp vanilla
100g flour (spelt)
80g cocoa powder
70g cornstarch (cornflour)
1 tsp baking powder
For the icing:
30g coconut oil
100g icing sugar
20g cocoa powder
2-3 TS hot water
200g apricot jam
50g sliced almonds
Preheat oven to 180°C. Line round cake tin with baking sheet.
Melt butter and allow to cool. Seperate eggs. Stir eggyolks and water until it is foam, slowly stir in 2/3 of the sugar with vanilla until you get a smooth batter.
Beat eggwhites until stiff.Stir in the rest of the sugar.
Put eggwhites on top of eggyolks. Sift flour, cocoa powder, cornstarch and bakingpowder and gently mix until you have a light and smooth batter.
Fill it in cake tin and bake for 25-30 minutes.
Allow to rest over night.
Cut biscuit in the middle, so you have 2 layers. Heat up the jam until smooth and fill the cake with 2/3 of the jam and use the rest to spread all over the cake.
Gently heat up the coconut fat until it is liquid. Mix icing sugar and cocoa powder with hot water until you have a smooth mixture. Then stir in the coconut oil.
Spread over the cake and sprinkle side of the cake with almonds.
Let the icing dry, be proud of yourself and enjoy with a lot of people!
Speaking of classics, two ladies, which are my inspiration in fashion.
Both two have such a strong and characteristic, yet elegant and simple look in their eyes and their fashion! I adore that!
Who inspires you most in fashion?