tag:blogger.com,1999:blog-67928365904737162182024-03-05T15:19:24.303+01:00Pâtisserie NadineNadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-6792836590473716218.post-87442970404790621632013-06-22T10:37:00.000+02:002013-06-22T10:38:28.039+02:00Chocolatey Tartelettes d'Orange<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS63pbpbP8r9-8yM4jouVoPjToQ2cRwArnWq-Z4jAxlmiv4gVh7h63wq_P9Ma1gDi_VcUtM7wo8HJVUlX4fV4CAI8bR14s9HvtYlYz9prKfXuCKw21jwWu-3KoAhHKzOBCM0XIAcyO89Q/s1600/DSCF1608.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS63pbpbP8r9-8yM4jouVoPjToQ2cRwArnWq-Z4jAxlmiv4gVh7h63wq_P9Ma1gDi_VcUtM7wo8HJVUlX4fV4CAI8bR14s9HvtYlYz9prKfXuCKw21jwWu-3KoAhHKzOBCM0XIAcyO89Q/s320/DSCF1608.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">Since I have seen the <a href="http://www.bbc.co.uk/food/recipes/tarte_au_citron_94480">Tarte au Citron</a> at "The Great British Bake Off", I have wanted to bake it. However, last weekend at my parents' house, I discovered that the little orange tree was full of very cute little baby oranges. They taste pretty sour, but smell absolutely delicious and orangey and because
they are so small and the zest is so thin, you can eat them whole like <a href="http://en.wikipedia.org/wiki/Kumquat">kumquats</a>. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">I had just </span><span style="font-family: Georgia, 'Times New Roman', serif;">read </span><span style="font-family: Georgia, 'Times New Roman', serif;">about </span><a href="http://bushcooks-kitchen.blogspot.de/2013/06/fliederbluten-eis.html" style="font-family: Georgia, 'Times New Roman', serif;">how someone candied lilac flowers</a><span style="font-family: Georgia, 'Times New Roman', serif;">, and had the idea that sour oranges would be the perfect candidate for being candied - I usually find candied fruits way too
sweet! So the baby oranges came to Munich with me and were candied here. When I also found some juice oranges in my organic delivery box, I spontaneously started the project "Tarte à l'Orange". Because I wanted to try different decorations, I baked 4 small tartlets rather than one large tart. The dough for the pastry base is from my </span><a href="http://blog.nadineperera.de/2013/05/rhabarber-schoko-tarte.html" style="font-family: Georgia, 'Times New Roman', serif;">rhubarb chocolate tart</a><span style="font-family: Georgia, 'Times New Roman', serif;">, the filling from Mary Berry's </span><a href="http://www.bbc.co.uk/food/recipes/tarte_au_citron_94480" style="font-family: Georgia, 'Times New Roman', serif;">Tarte au Citron</a><span style="font-family: Georgia, 'Times New Roman', serif;">, only with oranges instead of lemons. Next time I might use a little less sugar, because the oranges are sweeter than lemons of course. But that did not bother anyone except</span><span style="font-family: Georgia, 'Times New Roman', serif;"> me ;-)</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 4 tartlets:</span></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">175 g flour </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">25 g cocoa </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 egg </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 pinch salt </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">100 g cold butter </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">70 g sugar </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">zest of 1/4 orange</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">For the filling:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">5 eggs <br />125 ml double cream <br />225 g sugar </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">juice and zest of 3 oranges (instead of 4 lemons, as 1 lemon: 50-60 ml / 1 Orange: 80-100 ml) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">candied </span><span style="font-family: Georgia,"Times New Roman",serif;">baby oranges </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /><b>Preparation:</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> I used this <a href="http://www.brigitte.de/rezepte/kochtipps/orangen-kandieren-1140273/">recipe for candying normal oranges</a> as a guide, but because my oranges were so small and delicate, the process went much faster. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Wash the oranges with hot water and cut them into slices (because it's pretty for decorating, but I used a few oranges whole and that has also worked well). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgyxTP2Pvj7cWzgjS4mvoh5xBjn6tMTdQ93C_GRsedq9kdIxgfHd4tQxXJ6-maaQlu8Kfyy76Velkpx2uqlJ1w9Ef6m_gRnMOgFNEpXKOSg5mp9pPpN3FQPGhvnO3GNnXieqDs3bcSLo/s1600/S0091569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgyxTP2Pvj7cWzgjS4mvoh5xBjn6tMTdQ93C_GRsedq9kdIxgfHd4tQxXJ6-maaQlu8Kfyy76Velkpx2uqlJ1w9Ef6m_gRnMOgFNEpXKOSg5mp9pPpN3FQPGhvnO3GNnXieqDs3bcSLo/s640/S0091569.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Boil
the water and sugar in a pot until 100°C are reached (since I'm still
lacking a candy thermometer, the meat thermometer </span><span style="font-family: Georgia, 'Times New Roman', serif;">had to serve</span><span style="font-family: Georgia, 'Times New Roman', serif;">). </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Place the oranges in a colander and hang it into the sugar syrup. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Remove
the pan from the heat and</span><span style="font-family: Georgia, 'Times New Roman', serif;"> leave</span><span style="font-family: Georgia, 'Times New Roman', serif;"> the orange slices in the syrup </span><span style="font-family: Georgia, 'Times New Roman', serif;">for 24 hours</span><span style="font-family: Georgia, 'Times New Roman', serif;">, covered as tightly as possible with a circle of baking paper.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Then remove the colander from the syrup and drain the orange slices well. Leave them on a baking sheet for about 1 day to dry - for the tartlets, </span><span style="font-family: Georgia, 'Times New Roman', serif;">I used them</span><span style="font-family: Georgia, 'Times New Roman', serif;"> directly from the syrup. To keep them longer, you can dry the oranges in the oven at about 60°C and keep them in a glass jar.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKz8Mkz7qKWw465yhuCNYb2sQTeaCeiM6-eDyTOxfJGpBYF4UXbqDcqylq-AA7iqcaGKjrby96nYjw6R-y0gmFoWK0-kPa-LLu5x1lDIpWgrbJLcwBTBk6u78NPmvUgpHFzEHZvA8Qyk/s1600/DSCF1594.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKz8Mkz7qKWw465yhuCNYb2sQTeaCeiM6-eDyTOxfJGpBYF4UXbqDcqylq-AA7iqcaGKjrby96nYjw6R-y0gmFoWK0-kPa-LLu5x1lDIpWgrbJLcwBTBk6u78NPmvUgpHFzEHZvA8Qyk/s640/DSCF1594.jpg" width="640" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Put all the ingredients for the pastry </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">into the KitchenAid</span><span style="font-family: Georgia, 'Times New Roman', serif;">and knead them to a smooth dough.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlvzwxzD1d5LNGBRAn2jEbqPbqalLQKSllnB5_p-WSCDPapJPLSNqe-yLQNroKyKn3xG8CrsyWBurGJIkQDhFano10et9xBYhkFInSTP_I4nvjPUtcPOoMUA8fZUvVhWc_LpSXj2LfgM/s1600/IMG_6240.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlvzwxzD1d5LNGBRAn2jEbqPbqalLQKSllnB5_p-WSCDPapJPLSNqe-yLQNroKyKn3xG8CrsyWBurGJIkQDhFano10et9xBYhkFInSTP_I4nvjPUtcPOoMUA8fZUvVhWc_LpSXj2LfgM/s640/IMG_6240.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Put the dough into a sandwich bag and refrigerate for about 1 h. Preheat the oven to 175°C. Cut the chilled dough into four parts, roll and line the tartlet molds with it.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8Yxp-uSji2wL1ZkmfbBHhDYGQhqyxsaEOcykEMp2hf1Km1ZY1lZEa_E0Ynvt7p0M_9MHjGsk58vw0cAhZJtWEPDc2UhEujgSTKbrgT1z-JOk4qP_MpPQ9Fpzvk7RT-0-zGScR8mWeaA/s1600/DSCF1585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8Yxp-uSji2wL1ZkmfbBHhDYGQhqyxsaEOcykEMp2hf1Km1ZY1lZEa_E0Ynvt7p0M_9MHjGsk58vw0cAhZJtWEPDc2UhEujgSTKbrgT1z-JOk4qP_MpPQ9Fpzvk7RT-0-zGScR8mWeaA/s640/DSCF1585.jpg" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">As
with a large tart, I used the removable bottoms of the molds by rolling out the dough on the bottom, then I folded up the sides of
the dough, put the bottom into the mold and pushed up the sides.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8Yxp-uSji2wL1ZkmfbBHhDYGQhqyxsaEOcykEMp2hf1Km1ZY1lZEa_E0Ynvt7p0M_9MHjGsk58vw0cAhZJtWEPDc2UhEujgSTKbrgT1z-JOk4qP_MpPQ9Fpzvk7RT-0-zGScR8mWeaA/s1600/DSCF1585.jpg" style="margin-left: 1em; margin-right: 1em;"></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kGDOOswgwfunR5U8CtIBXz5ItLDDJztxIJ8kCxnZRTx5ekYcDUuojxhvYjfujguMCKREoNW6sk2zsln8QS2EKz0IemQNP6HHaiBqe6sgxEf_ke1_fU2GJoPj3wOQqKiyB9g6AY1bOK0/s1600/DSCF1586.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3kGDOOswgwfunR5U8CtIBXz5ItLDDJztxIJ8kCxnZRTx5ekYcDUuojxhvYjfujguMCKREoNW6sk2zsln8QS2EKz0IemQNP6HHaiBqe6sgxEf_ke1_fU2GJoPj3wOQqKiyB9g6AY1bOK0/s640/DSCF1586.jpg" width="640" /></a> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I used the dough </span><span style="font-family: Georgia, 'Times New Roman', serif;">the cut-off at the edges </span><span style="font-family: Georgia, 'Times New Roman', serif;">again for one of my old and yet smaller tartlet molds. Dock the bottoms with a fork and refrigerate for another 15 min.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwqkN5NAhgNdVb9h2-JuwaCjQ1HzvbqGzbXj35RAMhfGBKncGCWcpcFGlgFn6jk3sfHfX0VEOTWVc4UrQ5GDjZAkAdxobVCVEACCFwE4BTtnvhflNLmzaFOMwwJU2xAkROOVXwCnc9Qc/s1600/DSCF1588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwqkN5NAhgNdVb9h2-JuwaCjQ1HzvbqGzbXj35RAMhfGBKncGCWcpcFGlgFn6jk3sfHfX0VEOTWVc4UrQ5GDjZAkAdxobVCVEACCFwE4BTtnvhflNLmzaFOMwwJU2xAkROOVXwCnc9Qc/s640/DSCF1588.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Line the
tartlets with aluminum foil and blind bake them for about 6 minutes, I used almonds and hazelnuts as a filling again, which I could then use "preroasted" for the granola bars I made the next day.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCofLhjxmJlZrRvWoygvwiOXUutnRy5ctM2rmqOz6vxv6YEZgrQTwXcCO6BdSUr5_6BjX8fuExhdbudNSOtHLuGlbRsq83SGrp6Fzf8Wr9WBIiKb0aqE1b2ngV_hcZeS8KE2MiPv2Vx4c/s1600/DSCF1590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCofLhjxmJlZrRvWoygvwiOXUutnRy5ctM2rmqOz6vxv6YEZgrQTwXcCO6BdSUr5_6BjX8fuExhdbudNSOtHLuGlbRsq83SGrp6Fzf8Wr9WBIiKb0aqE1b2ngV_hcZeS8KE2MiPv2Vx4c/s640/DSCF1590.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Remove the aluminum foil and the nuts and bake </span><span style="font-family: Georgia, 'Times New Roman', serif;">the tartlets</span><span style="font-family: Georgia, 'Times New Roman', serif;"> for about 8 minutes or until they look dry on the inside. Remove the tartlets from the oven and let them cool slightly.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbq1ynw9GsPWcyTvau4YQLwvn7NPad30A2I6psbaAu5MuUCVKELWaizLOhY74Oxf-qi9NCwM8xPoJ2mkj1YdKVXJOPL_LZyYkkUZ1AE7bOJYk9yB0_0MJBzUbaaebqdGCxQRKtZHYnlc/s1600/DSCF1598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbq1ynw9GsPWcyTvau4YQLwvn7NPad30A2I6psbaAu5MuUCVKELWaizLOhY74Oxf-qi9NCwM8xPoJ2mkj1YdKVXJOPL_LZyYkkUZ1AE7bOJYk9yB0_0MJBzUbaaebqdGCxQRKtZHYnlc/s640/DSCF1598.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Peel off the skin of the oranges with a zester and squeeze the oranges.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxIF2M2sjlFxdQeLsMiynDT73c4eGwDjrWsjlOBZFWhlDwsdUlkFAQhW6nPq_tLZYh7eYccTRTgpg9heir0qOccLufbLX5kT9pm8AsMx5AX1qNqZPh880tvKtA_Hr_vhcDjYPiCXIY58/s1600/DSCF1584+%281%29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxIF2M2sjlFxdQeLsMiynDT73c4eGwDjrWsjlOBZFWhlDwsdUlkFAQhW6nPq_tLZYh7eYccTRTgpg9heir0qOccLufbLX5kT9pm8AsMx5AX1qNqZPh880tvKtA_Hr_vhcDjYPiCXIY58/s640/DSCF1584+%281%29.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Stir the
filling ingredients with a whisk, then pour it into the tartlets and
bake for about 20 minutes, they should still be slightly wobbly in the
center.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jXf75RA1wrdIO09FybuIMJcEvbVecTQ7Mx6uXy8U3U_ave3uz1iGSB5NkKp89UICH7tGkpg07FUY50RJsukp9z8MZOcvzIvsWJN4DHkLhMjLFFEgYg7JtqeHt9pjUObwlzrhpZ6zGRQ/s1600/DSCF1600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jXf75RA1wrdIO09FybuIMJcEvbVecTQ7Mx6uXy8U3U_ave3uz1iGSB5NkKp89UICH7tGkpg07FUY50RJsukp9z8MZOcvzIvsWJN4DHkLhMjLFFEgYg7JtqeHt9pjUObwlzrhpZ6zGRQ/s640/DSCF1600.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">To
avoid that the filling spills out of the mold or between mold and tart edge </span><span style="font-family: Georgia, 'Times New Roman', serif;">during transportation</span><span style="font-family: Georgia, 'Times New Roman', serif;"> into the oven, you can also pour the
last bit of the filling into the mold while the molds are already in the oven!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMg3cHPRggGUwRQsBUGIlfpEvTknUlvXw0cPHiodnfSfipRhtrtorOuYH_jHlzNjJZD2tv-lVkgR6kLGapJUOCTeaGHniXGVkVn7DkhLh9JqYMfH9joNl8wGpycZowrgNejWDe5HducsE/s1600/DSCF1601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMg3cHPRggGUwRQsBUGIlfpEvTknUlvXw0cPHiodnfSfipRhtrtorOuYH_jHlzNjJZD2tv-lVkgR6kLGapJUOCTeaGHniXGVkVn7DkhLh9JqYMfH9joNl8wGpycZowrgNejWDe5HducsE/s640/DSCF1601.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Garnish t</span><span style="font-family: Georgia, 'Times New Roman', serif;">he
finished tartlets with the candied oranges - I tried that also before baking, but the
pieces went under in the liquid filling, see middle tartlet...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9cowllxk0K4S28SyoXUMC1a8nCt37n5HKyLHhd8no1i-rYl3p24Iy9tZGoSZUC5VMzOAvrDnTaj4z2Lho8YCeFPZ9iLDnLvk2zfAWkNr6p4DleRI7QvZAkWdGOFIP8z_09YA-4n0z9s/s1600/DSCF1602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9cowllxk0K4S28SyoXUMC1a8nCt37n5HKyLHhd8no1i-rYl3p24Iy9tZGoSZUC5VMzOAvrDnTaj4z2Lho8YCeFPZ9iLDnLvk2zfAWkNr6p4DleRI7QvZAkWdGOFIP8z_09YA-4n0z9s/s640/DSCF1602.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Let the tartlets cool slightly in the molds and then remove them. The filling will only get firm once the tartlets have cooled completely. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRt_98tM4X5DAsHphG4lpUn3-cy-vM2ytzMefXlDfUnlIGZyQtdXZsHufh00qh_1NHQvBMAL01O-VWKRSSzuSJSyKSQw2hw_HjF-UfNErOMvUiu05PpgQHXd1rMVvyl8oqQuLJZAbwms/s1600/DSCF1603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRt_98tM4X5DAsHphG4lpUn3-cy-vM2ytzMefXlDfUnlIGZyQtdXZsHufh00qh_1NHQvBMAL01O-VWKRSSzuSJSyKSQw2hw_HjF-UfNErOMvUiu05PpgQHXd1rMVvyl8oqQuLJZAbwms/s640/DSCF1603.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">I decorated </span><span style="font-family: Georgia, 'Times New Roman', serif;">the tartlet with the stripes</span><span style="font-family: Georgia, 'Times New Roman', serif;"> with some crème fraîche and </span><span style="font-family: Georgia, 'Times New Roman', serif;">then put it back into the oven for a few minutes.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJOhqhfXlD8LMISpSxek1HT1rn9fXMM__ogaTv8nHG16sHxjwyC-ctafoJCSxy2swEAKf7Jjr3hrGUH8tX7ov8UaPWBBijwIadcOhULJIw0NxEssye76f1IL1hWm83PkJ6hJ7mE_EJe4/s1600/DSCF1605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJOhqhfXlD8LMISpSxek1HT1rn9fXMM__ogaTv8nHG16sHxjwyC-ctafoJCSxy2swEAKf7Jjr3hrGUH8tX7ov8UaPWBBijwIadcOhULJIw0NxEssye76f1IL1hWm83PkJ6hJ7mE_EJe4/s640/DSCF1605.jpg" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">The tartlets even survived the journey on the racing bike just fine ;-) </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZvwHdXgQqjzGstx1HYD5_eeLhwjnlPycPwdDmg920kcIhXHBqYcebC9dRhaCMjgX61nF-sKEyIsRMWj3xxkGV_AYUgn_ZS5ABPn8VmFy7JcmC0N1XqSU6mdXXgDts73DFi2N_saHVvM/s1600/DSCF1617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZvwHdXgQqjzGstx1HYD5_eeLhwjnlPycPwdDmg920kcIhXHBqYcebC9dRhaCMjgX61nF-sKEyIsRMWj3xxkGV_AYUgn_ZS5ABPn8VmFy7JcmC0N1XqSU6mdXXgDts73DFi2N_saHVvM/s640/DSCF1617.JPG" width="640" /></span></a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL0AGeot2vu-vA0LJxwYXPQYjjEFBtKaa8XJv9QpgiDTOMOhIs4joF139rf3Ft816uhNXyWZ6JL1U42Tucm_WbBHcnLuzZFtQ2Sn979Tew4a4P7EGENp058J0iFhpsfifVPxCN711EdU/s1600/DSCF1607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL0AGeot2vu-vA0LJxwYXPQYjjEFBtKaa8XJv9QpgiDTOMOhIs4joF139rf3Ft816uhNXyWZ6JL1U42Tucm_WbBHcnLuzZFtQ2Sn979Tew4a4P7EGENp058J0iFhpsfifVPxCN711EdU/s640/DSCF1607.JPG" width="480" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">But of course, I took a couple of photos before to be on the safe side ;-) Bon Appétit!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkDaMxz3PKGJnHEkSPfj_TAe9B96v0wW-hlfCSW3t8bjsYl1vOAvOAReZzXhxzuFnLra8IRYzDkMaUP4p6pjFZsXNDiT_yL-4CHW6e_Etk3rmBlgKyhXeG48eI6C2EG-1Sw4DpJfTcII/s1600/DSCF1615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkDaMxz3PKGJnHEkSPfj_TAe9B96v0wW-hlfCSW3t8bjsYl1vOAvOAReZzXhxzuFnLra8IRYzDkMaUP4p6pjFZsXNDiT_yL-4CHW6e_Etk3rmBlgKyhXeG48eI6C2EG-1Sw4DpJfTcII/s640/DSCF1615.JPG" width="640" /></a></span></div>
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com2tag:blogger.com,1999:blog-6792836590473716218.post-84784627502798177772013-06-08T23:42:00.002+02:002013-06-08T23:42:21.292+02:00Pain Paillasse<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXJHND1n7cTnvzr_MY3tvgSX8aEayb_OSQ8eAAt_PztX2fevv0c6LHctlicen2X0ovkOjgVo-wMfHSve-mB2DNB3PSJegjqjFPwci1iSnCFP3lcCgpWbvZh5ja4QZjQSUXxuqG6-Aks/s1600/DSCF1365.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXJHND1n7cTnvzr_MY3tvgSX8aEayb_OSQ8eAAt_PztX2fevv0c6LHctlicen2X0ovkOjgVo-wMfHSve-mB2DNB3PSJegjqjFPwci1iSnCFP3lcCgpWbvZh5ja4QZjQSUXxuqG6-Aks/s320/DSCF1365.JPG" width="320" /></span></a><span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: -webkit-auto;">This </span><a href="http://www.candid-moments.at/pain-paillasse-a-la-silvia/" style="text-align: -webkit-auto;">recipe </a><span style="text-align: -webkit-auto;"> is from Silvia by Candid Moments. Since the penultimate </span><a href="http://pinterest.com/postausmeinerku/lasst-uns-picknicken/" style="text-align: -webkit-auto;"># PAMK</a>,<span style="text-align: -webkit-auto;"> I had planned to bake it, and got around to it recently quite spontaneously when I made it for a wine tasting session with a friend. A French colleague of mine said she knows no bread with that name, which really surprised me, since it sounds so French! Meanwhile, Google has solved the mystery: it is a Swiss bread, not a French one! The name seems to come from braided </span><a href="http://fr.wikipedia.org/wiki/Pain_paillasse_de_Lod%C3%A8ve" style="text-align: -webkit-auto;">straw baskets</a><span style="text-align: -webkit-auto;">, which were once used to store </span>and transport the bread. In German we call this kind of bread "root bread" due to its appearance. I used dry yeast instead of fresh yeast as in Silvia's recipe and would use a little less salt next time. It was delicious!</span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;"><span style="font-family: Georgia, Times New Roman, serif;"></span></b></div>
<a name='more'></a><b style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 3 loaves of 200 g:</span></b><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif; text-align: -webkit-auto;">500 g spelt flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif; text-align: -webkit-auto;">300 ml of water</span><br />
<span style="font-family: Georgia, Times New Roman, serif; text-align: -webkit-auto;">0.5 p dried yeast </span><br />
<span style="font-family: Georgia, Times New Roman, serif; text-align: -webkit-auto;">1.5 tsp salt (or less)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; text-align: -webkit-auto;">1 pinch sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="text-align: -webkit-auto;" />
</span><br />
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation:</b></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Knead a smooth dough </span><span style="font-family: Georgia, Times New Roman, serif;">from the ingredients in the KitchenAid. Sprinkle a large bowl with flour, place the dough in the bowl and close it. Set to prove for 3 to 12 hours in the fridge - I made the dough the night before and let it prove for almost 24 hours, it worked wonderfully!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOFnLMNhD-fGkp605747ArEUZlIcH9xWrQZhIZa-2Ju2lYOFjcPA0gpU9NfvsdZ6vHWBynDAT57zsnFtLFwJtfVlaqH7LHB6JLyMeZsZn_SC6RIljJLiDhAOQMohNF4JITbG1zBLzKr8/s1600/IMG_6029.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOFnLMNhD-fGkp605747ArEUZlIcH9xWrQZhIZa-2Ju2lYOFjcPA0gpU9NfvsdZ6vHWBynDAT57zsnFtLFwJtfVlaqH7LHB6JLyMeZsZn_SC6RIljJLiDhAOQMohNF4JITbG1zBLzKr8/s640/IMG_6029.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 240°C. Take the dough (which should have at least doubled) from the fridge, turn it out of the bowl (or turn around in the bowl) and, without any further kneading, divide it into three approximately equal pieces.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff1BrBax_RyRxrTz0BFSX4RLwo_rayAMx3OvMd8MzclkiHlIurE06IKVTwWzU6FVJcNZKp-p9nlyAt6a-noE5fyX6AKqMm6orJORXt-0R7ezLxmqJ8adVc0VcidWHQxS8kCBkI8F-_qk/s1600/IMG_6030.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff1BrBax_RyRxrTz0BFSX4RLwo_rayAMx3OvMd8MzclkiHlIurE06IKVTwWzU6FVJcNZKp-p9nlyAt6a-noE5fyX6AKqMm6orJORXt-0R7ezLxmqJ8adVc0VcidWHQxS8kCBkI8F-_qk/s640/IMG_6030.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Line a baking sheet with baking paper, twist </span><span style="font-family: Georgia, 'Times New Roman', serif;">each strand of dough </span><span style="font-family: Georgia, 'Times New Roman', serif;">twice and lay it on a baking tray. By twisting the dough, the bread gets more tension and rises </span><span style="font-family: Georgia, 'Times New Roman', serif;">better!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMgp_mMOUrwxvSVCnSbvJgPhokp05uycNuPM0EPqSO5hlYAqVWGTAi6KzsPbclkm31nJ2JUEusHOTo1efq_eBr9jJ4ayjjJ0l_la8b-FAIfMzC_imccmGNuDaS-BtwyaCuUNFXzyM3aQ/s1600/IMG_6031.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMgp_mMOUrwxvSVCnSbvJgPhokp05uycNuPM0EPqSO5hlYAqVWGTAi6KzsPbclkm31nJ2JUEusHOTo1efq_eBr9jJ4ayjjJ0l_la8b-FAIfMzC_imccmGNuDaS-BtwyaCuUNFXzyM3aQ/s640/IMG_6031.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Bake the bread at 240°C for 15 min, then another 15 min at 220°C </span><span style="font-family: Georgia, 'Times New Roman', serif;">on the middle rack.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">For a nice crust, I always spray a water into the preheated oven, both at the beginning of the baking time and in between.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7laq9On-yTIlU6kJcLDbSkV-uGIxHzuiMvl6o429c_p6mD6lL50HcWrw6puNaGVqOUqwVfLcFw25mhFc-erHT2sb6EvXLY8H5_HeljvVoqXgmydBL86SAdBx8_X8TROcCCc4nmIwgWoA/s1600/IMG_6032.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7laq9On-yTIlU6kJcLDbSkV-uGIxHzuiMvl6o429c_p6mD6lL50HcWrw6puNaGVqOUqwVfLcFw25mhFc-erHT2sb6EvXLY8H5_HeljvVoqXgmydBL86SAdBx8_X8TROcCCc4nmIwgWoA/s640/IMG_6032.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Man sieht, dass ich dieses Backpapier schon mal für <a href="http://blog.nadineperera.de/2013/03/herzchen-macarons-zum-jour-du-macaron.html?showComment=1363818195866#c4116877635140627051">Herzchen-Macarons</a> verwendet hatte - beim zweiten Backen verfärben sich die Stellen erst richtig ;-)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Das
Brot twas abkühlen lasse und genießen...passt zu allen Arten Brotbelag,
oder auch mit verschiedenen Kräuterölen und -essigen hervorragend zu
Wein ;-)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
You can see that I had used this sheet of baking paper for <a href="http://blog.nadine-perera.de/2013/03/heart-macaroons-for-jour-du-macaron.html">heart macarons</a> - the second baking makes the imprints color ;-)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Let the bread cool a little and enjoy...it's suitable for all types of spreads, and complements wine nicely with only some different herb oils ;-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fDZh4yUYlWdt7HK7P93ydNWCUIf6OsDVX_xKn70JlY3e6JX1EcbaEisiv1I7z7iVahLTHWZhw6xQKFcPBQva8QYO0EFlRLZs_TemRuxaFq6CBhRn4PV7vvWoqPddF7JVvV3nhH5xBU8/s1600/IMG_6034.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fDZh4yUYlWdt7HK7P93ydNWCUIf6OsDVX_xKn70JlY3e6JX1EcbaEisiv1I7z7iVahLTHWZhw6xQKFcPBQva8QYO0EFlRLZs_TemRuxaFq6CBhRn4PV7vvWoqPddF7JVvV3nhH5xBU8/s640/IMG_6034.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">The bread can also be frozen and thawed again </span><span style="font-family: Georgia, 'Times New Roman', serif;">wonderfully</span><span style="font-family: Georgia, 'Times New Roman', serif;">. Bon Appétit!</span></div>
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-12919256516467440492013-06-08T23:04:00.001+02:002013-06-08T23:48:16.181+02:00 Rhubarb Syrup<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jT9udIki8WjiD-DrXUX8Zub3NrzaezOswjjVBw6I9bO7g5aH0b_hJjBSPs_yZVjn5VPxm7AW6wRTCbJORXtq5c8UeH94Q2vgO3eyEtsVL00piLibEVgdFMTLkJOhuaaOceZZ3v1gEBU/s1600/DSCF1332+-+Version+2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jT9udIki8WjiD-DrXUX8Zub3NrzaezOswjjVBw6I9bO7g5aH0b_hJjBSPs_yZVjn5VPxm7AW6wRTCbJORXtq5c8UeH94Q2vgO3eyEtsVL00piLibEVgdFMTLkJOhuaaOceZZ3v1gEBU/s320/DSCF1332+-+Version+2.JPG" width="320" /></span></a><span style="font-family: Georgia, Times New Roman, serif;">Dear Silvia from Candid Moments recently posted <a href="http://www.candid-moments.at/fliederblueten-sirup/">images of lilac syrup</a>, which has made me very envious, because I discovered <a href="http://blog.nadineperera.de/2012/05/flieder-sirup.html">lilac syrup</a> last year and would love to make it again, only here in Munich, there is still no lilac blooming! Not to mention <a href="http://blog.nadineperera.de/2012/05/holunderbluten-sirup.html">elder</a>, my reference elder on my biking trail to work will need a lot more time, only the stupid snowball is in bloom. But there is rhubarb! A few years ago, I'd made a rhubarb syrup from a chefoch.de <a href="http://www.chefkoch.de/rezepte/145021062839938/Rhabarber-Sirup.html">recipe</a> and found it perfect to replenish all my lovely and lovingly collected bottles again! Every time I make syrup, I wonder again how much sugar it must contain in order to ensure good preservation. My <a href="http://blog.nadineperera.de/2012/05/flieder-sirup.html">lilac syrup</a> , the <a href="http://blog.nadineperera.de/2012/05/holunderbluten-sirup.html">elderflower syrup</a> and <a href="http://blog.nadineperera.de/2012/09/holunderbeeren-sirup.html">elderberry syrup</a> always keep very well, at least a year, with a sugar-liquid ratio of about 1:1 or less sugar. The citric acid naturally helps preservation, too!</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 4 L:</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1.5 kg rhubarb,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.5 liters of water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 kg of sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Juice of one lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">20 g of citric acid</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><u>Nutritional value:</u> 200 kcal per 100 ml</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Preparation:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Wash the rhubarb and cut it into pieces </span><span style="font-family: Georgia, 'Times New Roman', serif;">about 1 cm wide</span><span style="font-family: Georgia, 'Times New Roman', serif;">.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9zg66_gMf3OvhTgHhhPV-Zrg1cAqGgUHsYGSeKvkhON5eb5X0PcgAfnF3cBMpmR-y5vNdNErdA1fIaGjvwMPw15hcdX7-OPUXCYnpREYDn-HPxtlZqW1-Y3K9aoh1ke2PGvL3aJeO6Q/s1600/IMG_6086.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9zg66_gMf3OvhTgHhhPV-Zrg1cAqGgUHsYGSeKvkhON5eb5X0PcgAfnF3cBMpmR-y5vNdNErdA1fIaGjvwMPw15hcdX7-OPUXCYnpREYDn-HPxtlZqW1-Y3K9aoh1ke2PGvL3aJeO6Q/s640/IMG_6086.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a large pot, add the water to the rhubarb, bring it to a boil and simmer on medium heat until the rhubarb is soft (about 10 minutes).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtY_KCclCBIqBUU-BJTuXS26F8dnVBu1TpBkOaHTcmd045gm7AO1-LtYdNinXU6jjLK9MHbSvZpOjEqda9pqDGMSvI9ftYq1WPN7H0LCRPIbBAquTfLCz-DCRLTWgeyHyCTsgjgLTzLA/s1600/IMG_6088.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtY_KCclCBIqBUU-BJTuXS26F8dnVBu1TpBkOaHTcmd045gm7AO1-LtYdNinXU6jjLK9MHbSvZpOjEqda9pqDGMSvI9ftYq1WPN7H0LCRPIbBAquTfLCz-DCRLTWgeyHyCTsgjgLTzLA/s640/IMG_6088.jpg" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, put the clean bottles on a grid in the oven and set the oven to 150°C. When the oven has reached 150°C, the bottles should spend about 10 minutes or longer in it to become sterile. Put the lids of the bottles in a small pot </span><span style="font-family: Georgia, 'Times New Roman', serif;">with some water</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">to boil them, but do not turn on the heat yet.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Sieve the rhubarb mixture through a fine strainer, stirring and pressing with a wooden spoon to generate as much liquid as possible.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONj0JCSVO5uQUD2kuazkdNg63xpuRn8pm9mzMskYVgrhIQRNRdzQ7foAYVb0WcQP2Y0I7hmUogzf0EbcjX8eD-rz7HGDNDYfk5qw_OiVbeB9ijhzyBvfvNZ-QSv-Kp4yBA-ZTD21tBfU/s1600/IMG_6089_2.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONj0JCSVO5uQUD2kuazkdNg63xpuRn8pm9mzMskYVgrhIQRNRdzQ7foAYVb0WcQP2Y0I7hmUogzf0EbcjX8eD-rz7HGDNDYfk5qw_OiVbeB9ijhzyBvfvNZ-QSv-Kp4yBA-ZTD21tBfU/s640/IMG_6089_2.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the juice back into the pot, add sugar, lemon juice and citric acid and bring to a boil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xle2onEFSuqLQ8bV86OP9BiMSP1WFZnJGzuhRnQVren-NYFtYNUJiYFIyy2jLelad9CGZnT0itK5WhrBM1KU7U4mvG_ykcteu2Lt2qlK2jpeaDaMaoZ1248BaK3_-8l7W8sRsm-UixU/s1600/IMG_6090.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xle2onEFSuqLQ8bV86OP9BiMSP1WFZnJGzuhRnQVren-NYFtYNUJiYFIyy2jLelad9CGZnT0itK5WhrBM1KU7U4mvG_ykcteu2Lt2qlK2jpeaDaMaoZ1248BaK3_-8l7W8sRsm-UixU/s640/IMG_6090.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Turn on the heat under the pot with the lids on and boil the lids.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Let the syrup simmer for 5 minutes on low heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion7yiWNudAgQNq758m7RRKkb0IlSCcmseChhEO5FHTiqF-dbUqYcGmJ34leQTUTfHOqnbfeUzyFCiluf0m56D01ZzPZKnx7zZbcHqI5989of7L1HzHu6QhEfVFqqrQ6cSjoVN6okiEYU/s1600/IMG_6091.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion7yiWNudAgQNq758m7RRKkb0IlSCcmseChhEO5FHTiqF-dbUqYcGmJ34leQTUTfHOqnbfeUzyFCiluf0m56D01ZzPZKnx7zZbcHqI5989of7L1HzHu6QhEfVFqqrQ6cSjoVN6okiEYU/s640/IMG_6091.jpg" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Fill the syrup into the bottles while it is still as hot as possible. I usually take one bottle from the hot oven, fill in the syrup, take the matching lid from the pot with boiling water, seal the bottle and continue with the next one.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8AsiHztV5cn4DdS5dhnocR0Ve3mGc-QHn2o80wYJn56PzZr0wN9AhSHbGQUWrnwu_5zvy4Fhz1rzqEx-kkXRe6L8V4RmKkkcbgLBzmkGGz9Ei8TsYVmyB7r3uvlpShyeVYnyOitCdjw/s1600/IMG_6093.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8AsiHztV5cn4DdS5dhnocR0Ve3mGc-QHn2o80wYJn56PzZr0wN9AhSHbGQUWrnwu_5zvy4Fhz1rzqEx-kkXRe6L8V4RmKkkcbgLBzmkGGz9Ei8TsYVmyB7r3uvlpShyeVYnyOitCdjw/s640/IMG_6093.jpg" width="478" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">I like to use small wine bottles with a screw cap to bottle syrup. A dear colleague has collected quite a lot of them for me ;-)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cream bottle, as the two big ones in the middle, are also well suited and make a nice popping sound you open them again! But my personal favorite are the bottles with the plastic-wrapped cork, which I was allowed to take from a Greek restaurant after a dinner - but of course, I did not drinl all that Ouzo myself! ;-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XI1eGBYNKM-GVFjJMwlTD9LaFEzLd_bu3X76R-s9yyN1aqDUpKNZCISn8NaQQ46W8jHdtPTbSNQXuJmlhs1cVoIK-t2r6C00C0BWtPddWtZHC9PGtZCrOKhx9pnDdx1BSVq2zsAhegI/s1600/IMG_6106.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XI1eGBYNKM-GVFjJMwlTD9LaFEzLd_bu3X76R-s9yyN1aqDUpKNZCISn8NaQQ46W8jHdtPTbSNQXuJmlhs1cVoIK-t2r6C00C0BWtPddWtZHC9PGtZCrOKhx9pnDdx1BSVq2zsAhegI/s640/IMG_6106.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">You can label the bottles with a waterproof pen and Washi-tape rather spontaneously.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp4aTp6fVDSozwpqhDdscomZWiJ2rBi7Asdq_FD1CYG1lgH8HhLm6eKSZfiedHTYEtlXkB-n8cJd0ua6mZebR6xUUsw2xqRJa78qov0se-EZpqyM9ydB-6aCJHPDTJRzJlch-DzLTvF8/s1600/IMG_6119.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp4aTp6fVDSozwpqhDdscomZWiJ2rBi7Asdq_FD1CYG1lgH8HhLm6eKSZfiedHTYEtlXkB-n8cJd0ua6mZebR6xUUsw2xqRJa78qov0se-EZpqyM9ydB-6aCJHPDTJRzJlch-DzLTvF8/s640/IMG_6119.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Of course, printed labels look good, too!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Store the rhubarb syrup in a cool place. It tastes great with mineral water (2-3 tablespoons of syrup per glass), ice-cream, prosecco, the rhubarb fritters below and all other desserts ... and it is so pretty and pink! :-)</span><br />
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrnyMx_uOVBeTba6V6loxMqmS-0MM3NFVfItnGh3jydhQbxaDJwJfAAPkLU0g2w21pA9KEucwa_mHVwK-eks8P9OKWu6L3siFmohXg5P4EekHTOeTBjFTUSm4AmAd7Xc9r5rirK8EhzQ/s1600/DSCF1329.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrnyMx_uOVBeTba6V6loxMqmS-0MM3NFVfItnGh3jydhQbxaDJwJfAAPkLU0g2w21pA9KEucwa_mHVwK-eks8P9OKWu6L3siFmohXg5P4EekHTOeTBjFTUSm4AmAd7Xc9r5rirK8EhzQ/s640/DSCF1329.jpg" width="480" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">From the rest of "rhubarb slush" I made rhubarb fritters, as suggested in a comment to the </span><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.chefkoch.de/rezepte/145021062839938/Rhabarber-Sirup.html">chef's recipe</a>, </span><span style="font-family: Georgia, 'Times New Roman', serif;">by adding an egg, sugar, milk and a little flour and frying that batter in small portions in a pan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTzp95h_VM8oelPxKSW4yq2nVmwBeqAyiGJvg3bvW9r0P6is1ZBPl4T6oCFHaz_ueLWGIXuhDHUTrUkmaSDtMmvTuxY8dSShAtSp9k4T3w88IvGJ6jkiLNTKrdahruQmZbGs0ZT1nalo/s1600/IMG_6099.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTzp95h_VM8oelPxKSW4yq2nVmwBeqAyiGJvg3bvW9r0P6is1ZBPl4T6oCFHaz_ueLWGIXuhDHUTrUkmaSDtMmvTuxY8dSShAtSp9k4T3w88IvGJ6jkiLNTKrdahruQmZbGs0ZT1nalo/s640/IMG_6099.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Served as rhubarb fritters</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> with the finished </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">rhubarb </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">syrup</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> and some mint they we</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">re very tasty :-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAe5TSKwvZjMNKtZZmxLvPzZ0rQxl_mgM8fLOaDkWZRm9-ZvUdkOXWmUGUmR-z8tBgK4aGRupXXXxOqUFp0PhWsOBYwxrRlNSOlF2wZzRUqYF4WggZP-b91uzaFM71Mg8HrOL8MBcGjY/s1600/IMG_6104.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAe5TSKwvZjMNKtZZmxLvPzZ0rQxl_mgM8fLOaDkWZRm9-ZvUdkOXWmUGUmR-z8tBgK4aGRupXXXxOqUFp0PhWsOBYwxrRlNSOlF2wZzRUqYF4WggZP-b91uzaFM71Mg8HrOL8MBcGjY/s640/IMG_6104.jpg" width="478" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">PS: I'm a little behind with the blogging, we now also have lilacs blooming in Munich - hurray! :-) In fact, they're nearly done blooming, but I did manage one load of rhubarb syrup in my parents' house today :-)</span></div>
Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-7186638341454505372013-06-08T21:44:00.004+02:002013-06-08T23:45:06.979+02:00Swedish Arrack rolls (Punschrullar)<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7vp69kzT9-ez3x01jHYODZUjYOrUDkNvYlLN-06nLWaNVfOmS4hr2E_GyPnyt4R3K5unvnA12tLBZ9BjunXBHHktp0EiCNDx6eyUwz6nmTC2t0Mr1ZQkuK-KHtx5xQmk8uTeJMRqGIY/s1600/DSCF1326+-+Version+2.JPG" style="clear: left; float: left; font-family: Georgia, 'Times New Roman', serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7vp69kzT9-ez3x01jHYODZUjYOrUDkNvYlLN-06nLWaNVfOmS4hr2E_GyPnyt4R3K5unvnA12tLBZ9BjunXBHHktp0EiCNDx6eyUwz6nmTC2t0Mr1ZQkuK-KHtx5xQmk8uTeJMRqGIY/s320/DSCF1326+-+Version+2.JPG" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">In northern Sweden, more precisely in a great hotel near the Abisko National Park, Ingrid and I made the acquaintance of Swedish </span><a href="http://en.wikipedia.org/wiki/Arrack" style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Arrack</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> rolls. We were thrilled! We had four different local sweets in the test (the others were called Chocolate Kiss, Chokladböllar and Cloudberry-Kiss) and </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Lanka</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> the </span><a href="http://en.wikipedia.org/wiki/Punsch-roll" style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">punch role</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> was the best. </span><a href="http://en.wikipedia.org/wiki/Punsch" style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Punch</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> is a Swedish liqueur based on </span><a href="http://en.wikipedia.org/wiki/Arrack" style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> Arrack</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">, hence the different names. While I was researching that, I've learned that in addition to the Sri Lankan coconut-based </span><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://en.wikipedia.org/wiki/Arrack" style="text-align: center;">Arrack</a><span style="text-align: center;"> which I know,</span><span style="text-align: center;"> there is another</span><span style="text-align: center;"> anise-based </span><a href="http://en.wikipedia.org/wiki/Arak_%28drink%29" style="text-align: center;">Arak</a>, which is produced</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> in some Arab countries! I'm not a big fan of anise, so I have not missed anything by my ignorance ;-) But with Arrack, I will certainly bake more often </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">in the future</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF8nFCre1dr9oo2rardShtW35cOFP1qcSP2X5Vl1Mov11pli8bHVxSXeDWwGkKC8pyRcSIl7_6S9lbFQZv_6aWV3WaZ4zlJCtr6MCP6DghSpBYvQL1GB3JiP9oYSzNYEhz78yGohXIoE/s1600/DSCF0456.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF8nFCre1dr9oo2rardShtW35cOFP1qcSP2X5Vl1Mov11pli8bHVxSXeDWwGkKC8pyRcSIl7_6S9lbFQZv_6aWV3WaZ4zlJCtr6MCP6DghSpBYvQL1GB3JiP9oYSzNYEhz78yGohXIoE/s200/DSCF0456.JPG" width="200" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpfYP9pw6JmF7qy73O7hHGP6umv1gkd6RLO9L_YdxwyrjsfQtgAZxLrT-7bbt5fivxY-8cyEclNUrEJ5K5C9oobYCPnVVt3iQYmrd-9-tHXPFlUabYtUD_DHkcHPALN2WHHK3bDjosfc/s1600/IMG_2750.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpfYP9pw6JmF7qy73O7hHGP6umv1gkd6RLO9L_YdxwyrjsfQtgAZxLrT-7bbt5fivxY-8cyEclNUrEJ5K5C9oobYCPnVVt3iQYmrd-9-tHXPFlUabYtUD_DHkcHPALN2WHHK3bDjosfc/s200/IMG_2750.JPG" width="200" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Our enthusiasm was</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> great</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> of course as we </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">discovered the</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> </span><a href="http://en.wikipedia.org/wiki/Punsch-roll" style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Punschrullar</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> in a supermarket in Stockholm, and we bought some immediately. I had never seen this candy and was therefore very surprised to find </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">the same "</span><a href="http://en.wikipedia.org/wiki/Punsch-roll" style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Punschrollen</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">"</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">- exactly on the day after my return home - in a German Lidl</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> - right next to the elk soup! Of course I also bought them and compared the two sorts, I liked the Swedish ones better!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA282PNXGkvhUCMbGh5ZHxxXDoiCAZzW5N5VlZLWf9ia2zYmBnu-9oL9jBu29f_g6WGpwirEwXFu6zSrc9HZ1NPtqf2E88KEqAphRNlS2TZU6A8OBQhP66_Y6yP142H2jPyTxlQzRxPnc/s1600/DSCF1304.JPG" style="font-family: Georgia, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA282PNXGkvhUCMbGh5ZHxxXDoiCAZzW5N5VlZLWf9ia2zYmBnu-9oL9jBu29f_g6WGpwirEwXFu6zSrc9HZ1NPtqf2E88KEqAphRNlS2TZU6A8OBQhP66_Y6yP142H2jPyTxlQzRxPnc/s640/DSCF1304.JPG" width="640" /></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">The </span><a href="http://www.food.com/recipe/swedish-punsch-bars-95491" style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">recipe research</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;"> revealed that in addition to butter, sugar and cocoa, a certain amount of </span><a href="http://ceriseclafoutis.canalblog.com/archives/2011/04/04/20805240.html" style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">cake crumbs</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;"> or </span><a href="http://mystockholmsyndrome.wordpress.com/tag/arrak-rolls/" style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">cookie crumbs</a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;"> is needed for the filling.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">According to the package information, both purchased Punschrullar contained oatmeal, which was not mentioned in any of my recipes, and since I didn't like the oatmeal taste very much, I used cake crumbs and baked a sponge cake with Arrack. I wanted to make the rolls for my dad for Father's Day because he likes both marzipan and Arrack, but did not know where I can get Arrack in Munich, which seems to be a <a href="http://324969.forumromanum.com/member/forum/forum.php?action=ubb_show&entryid=1099277433&mainid=1099277433&USER=user_324969&threadid=2">typical problem</a>. Fortunately, my parents had some at home, which is why the Arrack rolls were produced there :-)</span></div>
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<b><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 12 small Arrack rolls:</span></b></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">50 g butter or margarine</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">500 ml of cookie crumbs or cake crumbs from the </span><span style="font-family: Georgia, 'Times New Roman', serif;">Arrack </span><span style="font-family: Georgia, 'Times New Roman', serif;">cake (about 180 g)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons sugar</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp cocoa</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">2 tsp Arrack </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">150 g <a href="http://blog.nadine-perera.de/2012/07/gelatin-fondant.html">gelatin fondant</a> or marzipan (kneaded with icing sugar)</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">green food coloring</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">50 to 100 g dark chocolate</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">For the Arrack </span><span style="font-family: Georgia, Times New Roman, serif;">cake (18 cm, 640 g):</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">3 eggs</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">225 g flour</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">0.5 p </span><span style="font-family: Georgia,"Times New Roman",serif;">baking powder </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">0.5 p vanilla sugar</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">150 g sugar</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">90 ml oil</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">50 ml water</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">2 tbsp arrack </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><u>Nutritional value:</u> 120 kcal per piece</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Preparation:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Prepare a batter from the cake ingredients and bake it at 175°C for about 45 min, test with a skewer and allow to cool.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkXdlNJIXhMt9iS8gZVDUZ-T9q6lwhFFaUuxsZcg8L1weNjHxNrrQcXwf9BZsKXKHj99WF-SEdgi1EjB-dMrWtxreo_dtg1s17XiO4a6qZOgB3PVBInQI2hyphenhyphen6aJSQJJd2bZs3HHLPoZc/s1600/DSCF1308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkXdlNJIXhMt9iS8gZVDUZ-T9q6lwhFFaUuxsZcg8L1weNjHxNrrQcXwf9BZsKXKHj99WF-SEdgi1EjB-dMrWtxreo_dtg1s17XiO4a6qZOgB3PVBInQI2hyphenhyphen6aJSQJJd2bZs3HHLPoZc/s640/DSCF1308.jpg" width="480" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Cut approx. a third of the cake (180 g, the whole cake weighs 640 g), the upper edge is well-suited, because it contains much of the crust and then you can also use the straight-cut cake for something else. Let the cake cool completely and crumble it to pieces.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jdkgTwLKrgc7R9zE7qojvfZtLeImi_9-N-V9FiKazxdrzvp-_JDd711zLiZ_wNwS3mbqy-Jvtm_M_GnOVfJx9i-rdrwQLTngmzRmNtHT7w5b3I00m_ygUhjO0cKbk_5CGmcCtQ5C9g4/s1600/DSCF1309.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jdkgTwLKrgc7R9zE7qojvfZtLeImi_9-N-V9FiKazxdrzvp-_JDd711zLiZ_wNwS3mbqy-Jvtm_M_GnOVfJx9i-rdrwQLTngmzRmNtHT7w5b3I00m_ygUhjO0cKbk_5CGmcCtQ5C9g4/s640/DSCF1309.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">For the Arrack rolls, whisk the butter and measure the remaining ingredients.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Add sugar, cocoa, arrack and cake crumbs to the butter.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TK1vAggvbZfXW4y8qLLvrxQJB5rI9U7lMs9ZZCKUoJeRWyR8mKEYH0NuSzimXb5TQOuLRKD2MEf2yL9mWdwAc3OR5u_mHxWn6fJtxWx9BpkA39YBadaHkHYgGbkvjwuJFHjFD-moR90/s1600/DSCF1311.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TK1vAggvbZfXW4y8qLLvrxQJB5rI9U7lMs9ZZCKUoJeRWyR8mKEYH0NuSzimXb5TQOuLRKD2MEf2yL9mWdwAc3OR5u_mHxWn6fJtxWx9BpkA39YBadaHkHYgGbkvjwuJFHjFD-moR90/s640/DSCF1311.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Process everything into a homogeneous mass.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Compare the resulting paste with the purchased Punschrullar and add some sugar to taste.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Color the marzipan or gelatin fondant green (some arrack rolls in Sweden were also yellow or white), roll it out and cut it into 12 parts, 8cm x 4cm wide.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyh-dUFp1WcBlapmfM2oXHZ6YNkUprqisL7wOWpV2Cg93_p41ONSfzMGMPmm7edKzazt-jOXDj4drL-G_ygWMRiQzJhnEHun81BbeQQXQ-UlIakLl4VXDcDyHbxd1qSSkPG1Z3aQh_Q30/s1600/DSCF1306.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyh-dUFp1WcBlapmfM2oXHZ6YNkUprqisL7wOWpV2Cg93_p41ONSfzMGMPmm7edKzazt-jOXDj4drL-G_ygWMRiQzJhnEHun81BbeQQXQ-UlIakLl4VXDcDyHbxd1qSSkPG1Z3aQh_Q30/s640/DSCF1306.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">With your hands, take a good teaspoon of the filling, form a short, thick roll and roll it into a strip of marzipan.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tzpP_3aeDtNctOcBuQyL9OwA2BcT8U0wXSU7WiFgpeviclKMYdjBojz6iUCbtZejpdrgO-h3oBM7I67_YZaoU5FXAPwY64XyNcIzE9w7wzDDF5e0k01osqPU0ZLDaNv_RNn-jWAHigQ/s1600/DSCF1318.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tzpP_3aeDtNctOcBuQyL9OwA2BcT8U0wXSU7WiFgpeviclKMYdjBojz6iUCbtZejpdrgO-h3oBM7I67_YZaoU5FXAPwY64XyNcIzE9w7wzDDF5e0k01osqPU0ZLDaNv_RNn-jWAHigQ/s640/DSCF1318.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Melt the chocolate and dip the rolls on both sides. Slightly longer rolls would have been easier to handle here! If you're not in too much of a hurry (like me), you can of course only dip one side of the roll, let it dry and then dip the other side.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctcxwUvt7oXMZLvBS8JpnMRGXlD8-AYOuT0gUqTEAjWzl62phtVCU7MWUi-kiA2DMVxUKq4mPJpUES9VgyavMb1tOWrBv5tjbML5dpKI9gzERt4qFZLxWAeJ-XIYpq-xlSCrTRCwUUdo/s1600/DSCF1321.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctcxwUvt7oXMZLvBS8JpnMRGXlD8-AYOuT0gUqTEAjWzl62phtVCU7MWUi-kiA2DMVxUKq4mPJpUES9VgyavMb1tOWrBv5tjbML5dpKI9gzERt4qFZLxWAeJ-XIYpq-xlSCrTRCwUUdo/s640/DSCF1321.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Allow the chocolate-coated rolls </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">to dry on baking paper.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgri-QNGpR7gBsvU2N1ebAHdawhyphenhyphennOWImZuaUxWVwE7vnu1Jk2mNWAO0WMAfuM-oZMHQA_4EufgJ7HqQXSTsIb3CyjsafwEhVQnb3t_ArEapilichLp75FC4dv34ZbXeMPk6PMUL7WW8/s1600/DSCF1322.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgri-QNGpR7gBsvU2N1ebAHdawhyphenhyphennOWImZuaUxWVwE7vnu1Jk2mNWAO0WMAfuM-oZMHQA_4EufgJ7HqQXSTsIb3CyjsafwEhVQnb3t_ArEapilichLp75FC4dv34ZbXeMPk6PMUL7WW8/s640/DSCF1322.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">I stowed the rolls in a decorated box in which they fit perfectly. I also improvised a "Happy Father's Day" in Sri Lankan, which, of course, was completely wrong. Well, my dad did understand it anyway ;-)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIEsh0RBL1SS8gKDp84E0i9JYqaYvGLT9WhODVMdm5NCJS2Dn37gqS9yGlj6JQYJVDKC5f9c7A20GXQWHygxU9YPBDUsXuU8i84kR8HmLU60B4pB7oKD7iScCPJm2bJh3HGMQWr1ubfA/s1600/DSCF1326.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIEsh0RBL1SS8gKDp84E0i9JYqaYvGLT9WhODVMdm5NCJS2Dn37gqS9yGlj6JQYJVDKC5f9c7A20GXQWHygxU9YPBDUsXuU8i84kR8HmLU60B4pB7oKD7iScCPJm2bJh3HGMQWr1ubfA/s640/DSCF1326.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">"Happy Father's Day" in Sri Lankan is </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">correctly spelled like this</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-large;">සුබ තාත්තගෙ දවසක්</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIWWJ5lenWhlpCHOCmJC7163f07_sDOFiAPP_5bZsBu4vgTaExc8Hgw2xO2SzFkwaBsxGlEf898WdW3h_8HBth7xNJCvVecoSM895Kw3P3P4knjD09AJoPCBq7AhFIi9gjogH2GC_YzY/s1600/DSCF1327.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIWWJ5lenWhlpCHOCmJC7163f07_sDOFiAPP_5bZsBu4vgTaExc8Hgw2xO2SzFkwaBsxGlEf898WdW3h_8HBth7xNJCvVecoSM895Kw3P3P4knjD09AJoPCBq7AhFIi9gjogH2GC_YzY/s640/DSCF1327.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">For our mom, there was a Mother's Day cake from the rest of Arrack cake that my sister has decorated so prettily. We froze the cake, and instructed our dad to thaw it in time for Mother's Day ;-)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Happy parents' days!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS-Ax2GIZDhpI52P-EWfuJ2VdMQ7VY0cnBXDbRTc6MHqfAurNUmCUC7NmYdzUC-2HonThoqL9En1kvZX_YIb9k4ZQ9FFrG1DZrF-vToj2U0uMp_w8lU-GUZhp5Ss2t2FqUI13D2WUE_c/s1600/DSCF1320.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioS-Ax2GIZDhpI52P-EWfuJ2VdMQ7VY0cnBXDbRTc6MHqfAurNUmCUC7NmYdzUC-2HonThoqL9En1kvZX_YIb9k4ZQ9FFrG1DZrF-vToj2U0uMp_w8lU-GUZhp5Ss2t2FqUI13D2WUE_c/s640/DSCF1320.JPG" width="640" /></a></span></div>
Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com5tag:blogger.com,1999:blog-6792836590473716218.post-75513639100311883142013-06-08T17:31:00.003+02:002013-06-08T21:27:14.571+02:00 Sri Lanka Black Tea Macarons with Lemon Ganache<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAyBlTymPKdBiJNAkYccOju-pYf7DaVvSlqABviK-0WDWkg5fiyxzhNjdP6a-QFqNQAMMxwlyaVMZ1SV-sAgwpx6VfKyJmWqhdU6FTonsrXrEqHcv_hDkqtFO3w-73UiUPcquSDXAXNc/s1600/DSCF1197.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAyBlTymPKdBiJNAkYccOju-pYf7DaVvSlqABviK-0WDWkg5fiyxzhNjdP6a-QFqNQAMMxwlyaVMZ1SV-sAgwpx6VfKyJmWqhdU6FTonsrXrEqHcv_hDkqtFO3w-73UiUPcquSDXAXNc/s320/DSCF1197.JPG" width="320" /></span></a><br />
<span style="font-family: Georgia, Times New Roman, serif;">For the <a href="http://en.wikipedia.org/wiki/Sinhalese_New_Year">Sri Lankan New Year's Party</a> this year, I wanted to do something different and yet typical. When I last made the <a href="http://blog.nadine-perera.de/2013/05/easter-egg-macarons.html">macarons in Easter Egg shape</a>, it occurred to me that the shape of the island of <a href="http://de.wikipedia.org/wiki/Sri_Lanka">Sri Lanka</a> actually looks a bit like an egg and that more precise contours couldn't be much harder to do than, say, the <a href="http://blog.nadine-perera.de/2013/03/sweet-condensed-milk-cake-with-bear.html">bear macarons</a>, so I just tried it! Sri Lanka (Ceylon), is the home of black tea among other things, so I thought of macarons with black tea and a white lemon ganache as filling. Of course, I was not the first person to make <a href="http://muffinsareuglycupcakes.wordpress.com/2009/07/31/earl-grey-macarons/">tea macarons</a>, so I knew that it works and even looks very nice with the small black dots :-)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I also thought it was a good idea to make the macaron filling with a custard from the remaining egg yolks and some honey, as this <a href="http://www.youtube.com/watch?v=18PlAZS3Tc0">video</a> describes, I'll try that next time! A dark chocolate ganache would fit well, too, but I was not sure if that wouldn't overpower the lemon...</span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b> </span><br />
<div class="post-body entry-content" id="post-body-4221010792782499657" itemprop="description articleBody">
<span style="font-family: Georgia, Times New Roman, serif;">90 grams egg whites (about 3 eggs)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtO_hWVNoRX9dOZ80BwZnT9OQGwdZeWseO1-5NuRj2bk8hH5cencT7B5D6xvWhfW53Z8kwDHDxSFhDJoBbpnz6euXaG50ospbouxlUQ7Wc-qQDJBzkup-DLwtDF_25gX0taHC7zU8ZqQ/s1600/DSCF1165.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtO_hWVNoRX9dOZ80BwZnT9OQGwdZeWseO1-5NuRj2bk8hH5cencT7B5D6xvWhfW53Z8kwDHDxSFhDJoBbpnz6euXaG50ospbouxlUQ7Wc-qQDJBzkup-DLwtDF_25gX0taHC7zU8ZqQ/s200/DSCF1165.JPG" width="200" /></span></a><span style="font-family: Georgia, Times New Roman, serif;">50g sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200g icing sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">110g almonds</span><br />
<span style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></span><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons ground black tea (PG Tips)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="background-color: white; line-height: 20px; text-align: left;">100 g whipping cream</span></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20px; text-align: left;">200 g white chocolate</span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20px; text-align: left;">3 tablespoons lemon juice</span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 20px; text-align: left;">peel of 1 organic lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="background-color: white; line-height: 20px; text-align: left;"><b>Preparation:</b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Print the <a href="https://docs.google.com/file/d/0B9NBdnALaR20dkluQUxpQ1l5cmM/edit?usp=sharing">template</a>, you also need a mirrored version, such that you can assemble the macarons in pairs. I glued the two printed pages together so that they exactly fit on a baking</span> tray. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3xU_SUmZtAvz0HTU1A0amqQKnuza4S5C2v6bTpGIcicvD_6hb69UnHfS148FqdkWHBbd-PpyM8d7o5Z0w9bnCEwkBkNjkkYaHZ6pe4jaBWoMafx6kEd4WC5DfiAJsDj6sjCouk9KLFQ/s1600/DSCF1168.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3xU_SUmZtAvz0HTU1A0amqQKnuza4S5C2v6bTpGIcicvD_6hb69UnHfS148FqdkWHBbd-PpyM8d7o5Z0w9bnCEwkBkNjkkYaHZ6pe4jaBWoMafx6kEd4WC5DfiAJsDj6sjCouk9KLFQ/s640/DSCF1168.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Thus, I was able to slide the template under the baking paper, which was folded to the right size, and quickly distribute the macarons on the four baking sheets </span><span style="background-color: white; line-height: 20px;">with a single template</span><span style="background-color: white; line-height: 20px;">.</span></span><br />
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<span style="background-color: white; line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;"></span><span style="background-color: white; line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">Grind the black tea to an even finer consistency, mix almonds and icing sugar.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJCdtBEY_3FgIsAZAekgUMso_-r7kt8kJMS7ZkhQ_9zeZnOGImtgRjkzJuzz6lM1nTCSuEL7e1oR_MTh953-w_QIA7mf3HFI0Afdh09qsFSM_ZGC3yWv3P_OpE9Q2u03Z-nis3dKaIWw/s1600/DSCF1166.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJCdtBEY_3FgIsAZAekgUMso_-r7kt8kJMS7ZkhQ_9zeZnOGImtgRjkzJuzz6lM1nTCSuEL7e1oR_MTh953-w_QIA7mf3HFI0Afdh09qsFSM_ZGC3yWv3P_OpE9Q2u03Z-nis3dKaIWw/s640/DSCF1166.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcrfWJ0byQV9a3Bc8fpqhXtg2Nh2MX7OAMzZVn8F3fQN2I_DNV2JNugOITW4Y6Cb5bFR9Jdn0io4U1uawMCIa1IHro4yoDvOfdc-csx_xTIp5el2NMnsRYF6NjL3MOW2ax4bgJFRWbyo/s1600/DSCF1167.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcrfWJ0byQV9a3Bc8fpqhXtg2Nh2MX7OAMzZVn8F3fQN2I_DNV2JNugOITW4Y6Cb5bFR9Jdn0io4U1uawMCIa1IHro4yoDvOfdc-csx_xTIp5el2NMnsRYF6NjL3MOW2ax4bgJFRWbyo/s640/DSCF1167.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Whip the egg whites until stiff, add the sugar and </span><span style="background-color: white; line-height: 20px;">beat to stiff merengue.</span></span><br />
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<span style="background-color: white; line-height: 20px;"><span style="background-color: white; line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">Because my icing sugar was a little lumpy, I used a sieve this time to add the almonds and powdered sugar to the egg whites.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8ejnL018PDHsYbR63wUh_d2e6JHssPBRwHtGYZWAO3oPw6nakTk09BXnpM0i7k5NhdrZY2afGR8BMjaVGn-6SFypCIaBGYKA-Cj_mGmc22e4SaL41mIuHHky5Bd8VpKOEX2RAEK8nfo/s1600/DSCF1169.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8ejnL018PDHsYbR63wUh_d2e6JHssPBRwHtGYZWAO3oPw6nakTk09BXnpM0i7k5NhdrZY2afGR8BMjaVGn-6SFypCIaBGYKA-Cj_mGmc22e4SaL41mIuHHky5Bd8VpKOEX2RAEK8nfo/s640/DSCF1169.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Fold in with a spatula, and</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;"> work the dough until it is shiny and has the right consistency, rather thick!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcG46hOxTomCqgDiYg-siy2rLPiaeitQgwVE7HmK_5RAlkbwUB2Gp809m0fLwe6X94bqJ6MaM8vE8OcGyCsqzalzwTcSoJcu_9opfkUdw4FHJYtddn76F9U5PUhd_ty0KUQrjDCN4ZMY/s1600/DSCF1171.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcG46hOxTomCqgDiYg-siy2rLPiaeitQgwVE7HmK_5RAlkbwUB2Gp809m0fLwe6X94bqJ6MaM8vE8OcGyCsqzalzwTcSoJcu_9opfkUdw4FHJYtddn76F9U5PUhd_ty0KUQrjDCN4ZMY/s640/DSCF1171.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Fill the first half of the macaron mass</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;"> into a piping bag with a large round hole and pipe macarons onto the baking paper, using the template</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">. For me it worked best to just about fill the contour with the piping bag and then push it with a spatula to the exact shape!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fvqKkLWBVfRPLgNiKZoVRHbkeivTzrk4XWQT2U2j19Pc-jiKlVntZVrx_qyICTarIjQbS9Il5hyphenhyphenetGV0k3_eUi-OOWOI-crwsRuCGDfW-gbGXX3rBeiiRxghfWKcx1C9EHg8uZAMxjI/s1600/DSCF1172.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fvqKkLWBVfRPLgNiKZoVRHbkeivTzrk4XWQT2U2j19Pc-jiKlVntZVrx_qyICTarIjQbS9Il5hyphenhyphenetGV0k3_eUi-OOWOI-crwsRuCGDfW-gbGXX3rBeiiRxghfWKcx1C9EHg8uZAMxjI/s640/DSCF1172.JPG" width="480" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"> <span style="background-color: white; line-height: 20px;">Repeat with the second half of the dough, you need a total of 4 baking sheets.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NEn439jshwgXcsMB5lUPb0YPrPJ1hJOtF1UnsQBeefNoR0WvwpOPswPlzQzljSFa4vThw2Jmxa-1hXzlfAhlwQcaSG0pP41fVoRtP5dg5sg608aQCG57AbeM33FX3a8MqZuBL3LhCdE/s1600/DSCF1173.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NEn439jshwgXcsMB5lUPb0YPrPJ1hJOtF1UnsQBeefNoR0WvwpOPswPlzQzljSFa4vThw2Jmxa-1hXzlfAhlwQcaSG0pP41fVoRtP5dg5sg608aQCG57AbeM33FX3a8MqZuBL3LhCdE/s640/DSCF1173.JPG" width="480" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Let the </span><span style="background-color: white; line-height: 20px;">macarons</span><span style="background-color: white; line-height: 20px;"> dry at least 20 minutes, until a soft skin has formed over them.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake the macarons for 16 minutes at 150°C conventional heat or 130°C convection, I had 2 trays in the oven with 130°C convection and my first tray dried for 50 minutes, because it took a while until I had all the macarons piped on the baking paper. The macarons are done when they are no longer wobbly when you press down on them lightly, and can be easily detached from the baking paper.</span><br />
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<span style="line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">None of the macarons cracked, and all had pretty feet. Yay! :-)</span></span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Leave the macarons on a rack </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">to cool completely.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: -webkit-auto;">For</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: -webkit-auto;"> the ganache, heat the cream, add lemon juice and grated lemon peel.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFauLcdpAeLw9MQhdMSDPAl_uHwC_fqTOVTBamPkJ8kzRULtgfzPoIrqVu25YeUGZkLH2tkL9D6UfII1IyknXH1JCfX8PwmGR8r4-22cp_g26SammG8buZt8umjNM3pTkOO9-z5Dy1gc/s1600/DSCF1183.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFauLcdpAeLw9MQhdMSDPAl_uHwC_fqTOVTBamPkJ8kzRULtgfzPoIrqVu25YeUGZkLH2tkL9D6UfII1IyknXH1JCfX8PwmGR8r4-22cp_g26SammG8buZt8umjNM3pTkOO9-z5Dy1gc/s640/DSCF1183.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Take the pot off the heat, add chocolate and stir until smooth.</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Let cool completely, then whisk the batter</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;"> and fill it into a piping bag.</span><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;"> </span></span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">In </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">the meantime, the sort macarons together in </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">pairs</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">... </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4FV_Ph_l9dXe729E3TQKiJ6CDnn27cyum4KchjIEA0XVBvgzubF07Pj-fHi6bv6y-1Dgz2Q6DopfuoPU9TfCyXhMQb72dayWLuS7n-OiOwzIYHP4TG7GUK71L9kVkNKZMc6SkhWzd_s/s1600/DSCF1187.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4FV_Ph_l9dXe729E3TQKiJ6CDnn27cyum4KchjIEA0XVBvgzubF07Pj-fHi6bv6y-1Dgz2Q6DopfuoPU9TfCyXhMQb72dayWLuS7n-OiOwzIYHP4TG7GUK71L9kVkNKZMc6SkhWzd_s/s640/DSCF1187.JPG" width="640" /></a></span></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">... and put the pairs together with the ganache.</span><br />
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<span style="background-color: white; line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;"> Et voilà ;-)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41uN7YaMFplDaiq7_r1lo1nRaZ0GtiOkzrkXKx1cty8gWBtEnUrMlJGbnAYXdBbU_JBKh4y0DIt6Gx5KKrnPseNJnqq8kBvs99rYWQW4qObmKxi1AjiEgWGOmncUsHOjENhXZMbk5iqY/s1600/DSCF1200.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41uN7YaMFplDaiq7_r1lo1nRaZ0GtiOkzrkXKx1cty8gWBtEnUrMlJGbnAYXdBbU_JBKh4y0DIt6Gx5KKrnPseNJnqq8kBvs99rYWQW4qObmKxi1AjiEgWGOmncUsHOjENhXZMbk5iqY/s640/DSCF1200.JPG" width="480" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDzzNuOKhZQ6I3jyh0kJqj2v7v9lVadtPlt8viBNxRJO379Ff_qPiZ7oKJM2o4wJkSFdUcOgnH-tCf6R0aBbjrf8s9lgSeo6xyIwNK08YjP-SeIt6cZ5Y-yf8sazwnnFTeQctHeFsEPA/s1600/DSCF1203.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDzzNuOKhZQ6I3jyh0kJqj2v7v9lVadtPlt8viBNxRJO379Ff_qPiZ7oKJM2o4wJkSFdUcOgnH-tCf6R0aBbjrf8s9lgSeo6xyIwNK08YjP-SeIt6cZ5Y-yf8sazwnnFTeQctHeFsEPA/s640/DSCF1203.JPG" width="480" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For the transport, I once again used a rectangular baking tray with lid, which worked fine!</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com1tag:blogger.com,1999:blog-6792836590473716218.post-71622330288254539692013-06-02T22:17:00.001+02:002013-06-09T12:31:47.376+02:00TEXUS-50 Sponge-Roulade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqQB32NkBlUC7zvDY0DUMt1bz5ftzVNluGHFwL2tRn5xqghUaWUfFZVsxGsQWiM41vCu8nP4q91g1gHLV0FsDS8apaiXoz7l7YoPCe39Cr8vPmeb3VswzrZdXC1pL6ejlDlHAApeMsS4/s1600/TEXUS50.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqQB32NkBlUC7zvDY0DUMt1bz5ftzVNluGHFwL2tRn5xqghUaWUfFZVsxGsQWiM41vCu8nP4q91g1gHLV0FsDS8apaiXoz7l7YoPCe39Cr8vPmeb3VswzrZdXC1pL6ejlDlHAApeMsS4/s640/TEXUS50.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So the "main attraction" for my business trip to the Arctic Circle were the planned launches of the sounding rockets <a href="http://de.wikipedia.org/wiki/TEXUS">TEXUS</a> 50 and 51. <a href="http://www.dlr.de/dlr/desktopdefault.aspx/tabid-10212/332_read-6722//year-all/#gallery/9349">TEXUS 50</a> was successfully launched on april 12, 2013, but TEXUS 51 unfortunately had to be postponed. So there was only a TEXUS 50 sponge roulade ;-)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Initially I had planned to bake a single roulade, but it soon became clear that this would grotesquely distort the proportions - after all, the rocket, a <a href="http://en.wikipedia.org/wiki/VSB-30">VSB-30</a>, about 12 meters long with a diameter of less than half a meter!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3OT9tolXX7BXUBTUsi7xwwi757QvF89v4SSJhIC2vxyZAIg58MgvrmTQzAmV2CK4zuEnyJh1pgi3Xu2KELorpp2BibRdmtYHjSgfpIBzQg5tGReN_qYR3rVKKFqszxdWVet8V_Wo5N0/s1600/VSB30TFneu+Wasserfarbe.tiff" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3OT9tolXX7BXUBTUsi7xwwi757QvF89v4SSJhIC2vxyZAIg58MgvrmTQzAmV2CK4zuEnyJh1pgi3Xu2KELorpp2BibRdmtYHjSgfpIBzQg5tGReN_qYR3rVKKFqszxdWVet8V_Wo5N0/s640/VSB30TFneu+Wasserfarbe.tiff" width="640" /></span></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"> Image: Rainer Kirchhartz, DLR</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="text-align: -webkit-auto;">My solution to bake four biscuit roulades and arrange them side by side came already </span>closer to the original, but still was not really to scale. Anyway, all the project participants were able have some of it and 8 sponge roulades instead of 4 would have been just a little extreme... ;-)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The payload was painted in pretty white lettering with a golden 50.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-NoiKID4hCxeTBi2LN2nmm5fJGaodYkLqV-sUsVWsmvVNVBxvtv88pgCcJmKhCKKk2S4K53PWfchhtKGQ5dLsaDaWnQQfdufL99MLK1UXBMGASJkZTS9nnygu-oDjuRGFWGltf6w75w/s1600/IMG_5841.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-NoiKID4hCxeTBi2LN2nmm5fJGaodYkLqV-sUsVWsmvVNVBxvtv88pgCcJmKhCKKk2S4K53PWfchhtKGQ5dLsaDaWnQQfdufL99MLK1UXBMGASJkZTS9nnygu-oDjuRGFWGltf6w75w/s640/IMG_5841.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The next picture shows the respective first and second stage for TEXUS 50 and 51. Note the differently colored fins!</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9jrFo8I60ukf3P8jaUhnHffx0ScWIpj-pcDCebaNTorvzhFU_C61N2F958FjlVCSdvnxZFu3ord0VzDB5IlTOrRiRTVZs1lChfh8QkgBf9gIYdAPuMN1cHqtj4ZYgUn24TyF77_odNY/s1600/IMG_5600.JPG" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9jrFo8I60ukf3P8jaUhnHffx0ScWIpj-pcDCebaNTorvzhFU_C61N2F958FjlVCSdvnxZFu3ord0VzDB5IlTOrRiRTVZs1lChfh8QkgBf9gIYdAPuMN1cHqtj4ZYgUn24TyF77_odNY/s640/IMG_5600.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Georgia, Times New Roman, serif;">Foto: Klaus Lohn, DLR</span></td></tr>
</tbody></table>
<div class="" style="clear: both; text-align: left;">
H<span style="font-family: Georgia, 'Times New Roman', serif;">ere, the two stages </span><span style="font-family: Georgia, 'Times New Roman', serif;">already wear</span><span style="font-family: Georgia, 'Times New Roman', serif;"> their "war paint" - which I didn't manage to copy on my cake due to time restrictions ;-)</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthtwO9lvG9J7yZ_mdrbEln4-MzzzN-hl3AjcdyqataUlz2pWBA6fgri9MIxkWxxMx3uVdcRkevTMK3IyX4Yq-_FKJ4HQALZ0XhSOn0ftxkfLZ3v2w8LpeT73MzcaXo3c5rUZT4uj8vWc/s1600/DSCF0134.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthtwO9lvG9J7yZ_mdrbEln4-MzzzN-hl3AjcdyqataUlz2pWBA6fgri9MIxkWxxMx3uVdcRkevTMK3IyX4Yq-_FKJ4HQALZ0XhSOn0ftxkfLZ3v2w8LpeT73MzcaXo3c5rUZT4uj8vWc/s640/DSCF0134.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Georgia, Times New Roman, serif;">Foto: Nadine Perera, DLR</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">That's how it looks when the two stages are already in the launcher and the payload is lifted on top of them. As with my cake, it is not easy to get the original rocket in one picture </span><span style="font-family: Georgia, 'Times New Roman', serif;">in full length</span><span style="font-family: Georgia, 'Times New Roman', serif;">!</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqDC1S4Q6l0jaByKf4pV3OuSj0ifSOCckQPolQyiIFxprkyC2fpwVwAcYjBzm1WHH1rayxpZYomlISrTCb0vkvYZWgx6rGwxZRoMZkkzez4yhUBqMUNBIrM2M81rXHS1KGLx2pp0oaNs/s1600/IMG_5881.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqDC1S4Q6l0jaByKf4pV3OuSj0ifSOCckQPolQyiIFxprkyC2fpwVwAcYjBzm1WHH1rayxpZYomlISrTCb0vkvYZWgx6rGwxZRoMZkkzez4yhUBqMUNBIrM2M81rXHS1KGLx2pp0oaNs/s640/IMG_5881.JPG" width="426" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><span style="font-family: Georgia, Times New Roman, serif;">Foto: Klaus Lohn, DLR</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">The fact that the payload (the red part) is thinner than the stages (the two orange parts with the fins), I solved, as I think, very practically by rolling up one roulade from the long side of the baking tray, resulting in a long, narrow roll, by rolling up two sponge roulades from the short side of the tray, which resulted in two shorter, thicker roulades. </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0mlumNryi3a2Q6td_Ol-M0ZTQ1Kyq840zQlvfPXJPdlmOkfGLup7GFcSwZQgrn0lb572owMOh8fbM7J2zJRnPQRtCXyEpOmhhKsnAlaaP5DuTaJzOXSuiwM7T9d0NX0SdN3eRfeP5t8/s1600/VSB30TFneu+-+Version+2.tiff" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0mlumNryi3a2Q6td_Ol-M0ZTQ1Kyq840zQlvfPXJPdlmOkfGLup7GFcSwZQgrn0lb572owMOh8fbM7J2zJRnPQRtCXyEpOmhhKsnAlaaP5DuTaJzOXSuiwM7T9d0NX0SdN3eRfeP5t8/s640/VSB30TFneu+-+Version+2.tiff" width="640" /></span></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-family: Georgia, Times New Roman, serif;">Image: Rainer Kirchhartz, DLR</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">Just as with the real rocket, I needed an engine adapter which connects the two parts, which I made by rolling up a part of the fourth roulade diagonally. The other part of the fourth roulade, I rolled and cut diagonally to form the top. The fins, the nozzle and tip are molded from marzipan.</span><br />
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">Zuerst die Finnen, Düse und Spitze aus Marzipan herstellen, damit diese über Nacht trocknen können. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Bei
diesen kleinen Teilen funktionierte die Weinflasche als Wellholz noch
ganz gut, für die große Fläche später hat eine (verschlossene) Bierdose
noch besser funktioniert. Die Finnen aus dünn ausgerollten Marzipan
ausschneiden, einen dünnen Streifen als Finnschuhe um die untere Kante
biegen, über Nacht trocknen lassen. Die Düse und die Spitze habe ich
erst am nächsten Tag geformt, die wurden auch noch einigermaßen
formstabil!</span><br />
<br />
<a name='more'></a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 48 servings:</b></span><br />
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">For the sponge:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 x 5 medium eggs</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4 x 125 g sugar</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">4 x 125 g flour</span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;">1 x 10 g cocoa</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">4 x 2 tablespoons sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;">For the payload filling:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">300g nougat</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">300 g whipping cream</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">100 g chocolate</span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"></span><span style="font-family: Georgia, Times New Roman, serif;">For the stage filling:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 can peaches (400 g)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">500 g cream</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"></span><span style="font-family: Georgia, Times New Roman, serif;">For decoration:</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">300 g whipping cream</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">250 g orange marzipan</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">250 g red marzipan</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;">100g white marzipan</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"></span><span style="font-family: Georgia, Times New Roman, serif;"><u>Nutritional value:</u> 180 kcal per serving</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><b>Preparation:</b></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">First, make the fins, nozzle and tip from marzipan, so that they can dry overnight. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">With these small parts, the wine bottle worked quite well as an improvised rolling pin, but for the larger areas later I used a (closed) beer can, which worked even better. Cut the fins from thinly rolled marzipan, bend a thin strip as fin shoes around the bottom edge, let dry overnight. I formed the nozzle and the tip on the next day, and they were also reasonably stable!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjpYUd3wPbLeaINoEfP2TsoBbbSS1AFRxgVeaSiDxDDpG-D-Y88aKFcrbeR6EJqTn22JUo6-IQHKhpo7JFpsKET49j1Bw0DCkcTUWttL4iwef7VR-Q2_iiSUk9IaOs_5DkYt8WHM00lU/s1600/DSCF0538.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjpYUd3wPbLeaINoEfP2TsoBbbSS1AFRxgVeaSiDxDDpG-D-Y88aKFcrbeR6EJqTn22JUo6-IQHKhpo7JFpsKET49j1Bw0DCkcTUWttL4iwef7VR-Q2_iiSUk9IaOs_5DkYt8WHM00lU/s640/DSCF0538.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Prepare the nougat filling for the payload: Melt cream, chocolate and nougat on a low flame.</span></div>
<div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGY9B94T2qe_4a5fX4KKAfTQEFIPwTP1sQRy7WSxrjs70LT63N92keM85TX1gEEcvNtlEGvfZRn2fkt0ZJ4GCeb29728817pKZyUt-Ja9ikeMhkH6Vgt8sxucNpeJoFH8y7jHnd9T_dk/s1600/DSCF0487.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGY9B94T2qe_4a5fX4KKAfTQEFIPwTP1sQRy7WSxrjs70LT63N92keM85TX1gEEcvNtlEGvfZRn2fkt0ZJ4GCeb29728817pKZyUt-Ja9ikeMhkH6Vgt8sxucNpeJoFH8y7jHnd9T_dk/s640/DSCF0487.JPG" width="480" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cool the nougat ganache, for example by placing the bowl in a plastic bag and sticking it into the snow ;-)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI59e6htMMEJKwKzxmpdYIodwogiDilVUOhEZTrU3rzxhhGUopDXrL9NfE51qwGYNskZMye4nCVTQWP-uU-JUXDLPc3O0T9EEHo_UgG1twI_5NTbuIOfuw0hHFnOWre0ekd8bMawnG4Q8/s1600/DSCF0488.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI59e6htMMEJKwKzxmpdYIodwogiDilVUOhEZTrU3rzxhhGUopDXrL9NfE51qwGYNskZMye4nCVTQWP-uU-JUXDLPc3O0T9EEHo_UgG1twI_5NTbuIOfuw0hHFnOWre0ekd8bMawnG4Q8/s640/DSCF0488.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For each of the four sponge roulades: </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Preheat oven to 200° C. Measure and mix flour and cornstarch (and for the payload roulade, once the cocoa). Measure and mix together eggs and sugar in a large bowl.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyeZG6inJBPtHVqFv5oMnq1-ovFVS4zVzhNQYASUAeQiRSHp0TlVTtSy-uB0lt9ZHmdwWzUhsvfRYYLx7WJ6yCBBkwO76VW27mhPPFyQ2VWNUIuiJK4u7iUfU0h0nNFS29k4unjnuB6Y/s1600/DSCF0489.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyeZG6inJBPtHVqFv5oMnq1-ovFVS4zVzhNQYASUAeQiRSHp0TlVTtSy-uB0lt9ZHmdwWzUhsvfRYYLx7WJ6yCBBkwO76VW27mhPPFyQ2VWNUIuiJK4u7iUfU0h0nNFS29k4unjnuB6Y/s640/DSCF0489.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">Beat eggs and sugar until frothy white, </span><span style="font-family: Georgia,"Times New Roman",serif;">gently fold in flour mixture.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUQt2Ddxz3O2IHPPm57u6XkI6QPcqI_ERP6_MSmfEiRxVH095MGqI1VRpFmGJU3uAaQdvCBSyo83OI3TevcO4licT1jP0HHyT7gAZM5-WN_1tCE8z04Jx17hyphenhyphenbBgQoMvbaI9GLwFVU0Y/s1600/DSCF0532.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUQt2Ddxz3O2IHPPm57u6XkI6QPcqI_ERP6_MSmfEiRxVH095MGqI1VRpFmGJU3uAaQdvCBSyo83OI3TevcO4licT1jP0HHyT7gAZM5-WN_1tCE8z04Jx17hyphenhyphenbBgQoMvbaI9GLwFVU0Y/s640/DSCF0532.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the cake batter on a lined baking tray and smooth.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bake the sponge 8-10 minutes at 200° C.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Turn out the sponge on a tea towel sprinkled with 2 tablespoons sugar.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW_ES6hxr4mm-7X0YmvxNvXpRlIbn6RgLWvsffj2eQUaLFVM9Y_u2p3z_zyhYPEHW1lkoMKXiEabZR1q_CkOnib6TkEynqK33fGCEwpeiKVR2f_UA7h9w_YsCefUjLxKTRkITwCZTR-4/s1600/DSCF0536.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW_ES6hxr4mm-7X0YmvxNvXpRlIbn6RgLWvsffj2eQUaLFVM9Y_u2p3z_zyhYPEHW1lkoMKXiEabZR1q_CkOnib6TkEynqK33fGCEwpeiKVR2f_UA7h9w_YsCefUjLxKTRkITwCZTR-4/s640/DSCF0536.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Then use the tea towel to roll up the sponge, and let the roulade cool while rolled. Roll up the payload roll </span><span style="font-family: Georgia, 'Times New Roman', serif;">(the one with the cocoa)</span><span style="font-family: Georgia, 'Times New Roman', serif;"> from the long side and roll up all the other 3 light sponges from the short side!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVW4D0RaYBZ7Gf-VF-imwpDfpb78oXASCcmrh3U0XWuT8GkHWfA45ICbU4UqiikVWo2M-iM4aIc0yZLq7KlpqihoWMP_HOnMtkl8xD_XkPUbpvdi1XpYjxL67jfIrLS5NECylxqRCP7I4/s1600/DSCF0537.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVW4D0RaYBZ7Gf-VF-imwpDfpb78oXASCcmrh3U0XWuT8GkHWfA45ICbU4UqiikVWo2M-iM4aIc0yZLq7KlpqihoWMP_HOnMtkl8xD_XkPUbpvdi1XpYjxL67jfIrLS5NECylxqRCP7I4/s640/DSCF0537.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">When the sponge has cooled, dice the peaches for </span><span style="font-family: Georgia, 'Times New Roman', serif;">the filling of the roulades </span><span style="font-family: Georgia, 'Times New Roman', serif;">and whip the nougat cream.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgNeobRvE88_kEHUlxW-sHURi9OnwLvIMY3YIO3h0RXnXouc_YviT2CVAxgzPV-xLpYY4jzfjT7L7xhslaVhN0E7Te7qZnib6DMlVTgdvNGaGKJd54dPfJzbSRO_Q3TxuQJjuybKH_So/s1600/DSCF0540.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgNeobRvE88_kEHUlxW-sHURi9OnwLvIMY3YIO3h0RXnXouc_YviT2CVAxgzPV-xLpYY4jzfjT7L7xhslaVhN0E7Te7qZnib6DMlVTgdvNGaGKJd54dPfJzbSRO_Q3TxuQJjuybKH_So/s640/DSCF0540.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Carefully unroll the dark sponge roulade and spread with nougat payload.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-uXN3iu1Z3q3fk6A7v7PGEGnxkae5uF5N8MkAx3NDC142zWW1JuTBQVIsmSeThtdarlVEQhaEiGRXPsrSJZl8g8A2qfGO-WrMj-8R73NfCU2krx_AlbmLAW8JlcGsEGSx5H-cj3y8zs/s1600/DSCF0542.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-uXN3iu1Z3q3fk6A7v7PGEGnxkae5uF5N8MkAx3NDC142zWW1JuTBQVIsmSeThtdarlVEQhaEiGRXPsrSJZl8g8A2qfGO-WrMj-8R73NfCU2krx_AlbmLAW8JlcGsEGSx5H-cj3y8zs/s640/DSCF0542.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Roll up the roualde again, brush off the sugar a bit and set aside.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEgbZGDEzdLVWgnINYaziuIdkH1JjgbuWcqTYKh2czHFjJTZTabR3285BQdVtw0rRUBv5-yzxfn6wiG65iAF2D2bbebC7E9vkcPHG_O7DlXZH4DJP9BnjUGLjMu6gx3oxaDT3ol5Ez_U/s1600/DSCF0543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEgbZGDEzdLVWgnINYaziuIdkH1JjgbuWcqTYKh2czHFjJTZTabR3285BQdVtw0rRUBv5-yzxfn6wiG65iAF2D2bbebC7E9vkcPHG_O7DlXZH4DJP9BnjUGLjMu6gx3oxaDT3ol5Ez_U/s640/DSCF0543.jpg" width="480" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Whip 500 g cream until stiff and fold in the peach pieces.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqM3v5IR7kUv4PNEGisYwRRHARFYu7dmwxpamUKmYzCeEegKjG_C98pj7eT8A3O8MrFEfNZ9UbEb5zD47KcuLbJzJ49ffg-5GaBIk2eubMDkvKX0ik7ANvsg6I9bophNTozEmu0vIN8xQ/s1600/DSCF0545.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqM3v5IR7kUv4PNEGisYwRRHARFYu7dmwxpamUKmYzCeEegKjG_C98pj7eT8A3O8MrFEfNZ9UbEb5zD47KcuLbJzJ49ffg-5GaBIk2eubMDkvKX0ik7ANvsg6I9bophNTozEmu0vIN8xQ/s640/DSCF0545.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Unroll two short sponge roulades for the stages carefully and spread each with half the peach cream.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDagaQHE0LtE2yzXhGC_IIefjKwpzXrv840XrlqsSoODuQ3YuhOhBXJeE5FQ86ASWtolz9qmyqM2jHE35QsHEE8-SCx7KqAdAonqLWWwZbNM9lOBnjtZoAQgHE3Oh8D_PDVEcM9Hz_3GE/s1600/DSCF0546.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDagaQHE0LtE2yzXhGC_IIefjKwpzXrv840XrlqsSoODuQ3YuhOhBXJeE5FQ86ASWtolz9qmyqM2jHE35QsHEE8-SCx7KqAdAonqLWWwZbNM9lOBnjtZoAQgHE3Oh8D_PDVEcM9Hz_3GE/s640/DSCF0546.JPG" width="480" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Roll up the roulades again, brush off the sugar and set aside.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3B12iF2zkTsvsYFMR6-8943gPxHxGyELpRFwXZ6JpYvXoWxlGFLNoYZa-7YRPs7zTmr4sI1c3ECCIhMtDIJkCFp8dPQxJ5peNXGUWmRlh5owCqAyJHMvKcgs3sQ-naPolfmTTUluTBQ/s1600/DSCF0547.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3B12iF2zkTsvsYFMR6-8943gPxHxGyELpRFwXZ6JpYvXoWxlGFLNoYZa-7YRPs7zTmr4sI1c3ECCIhMtDIJkCFp8dPQxJ5peNXGUWmRlh5owCqAyJHMvKcgs3sQ-naPolfmTTUluTBQ/s640/DSCF0547.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For the decoration, line 4 baking trays with aluminum foil.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Decorate the first stage: </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Beat 300 g whipping cream until stiff, roll out the yellow marzipan to form a large rectangle, about 40 x 40 cm, and cut in half so that there are two rectangles with dimensions "circumference the roulade" x " length of the roulade minus 6 cm". Place a filled sponge roulade on a baking sheet lined with aluminum foil and coat it thinly with whipped cream, place marzipan rectangle such that it is aligned </span><span style="font-family: Georgia, 'Times New Roman', serif;">on the front end</span><span style="font-family: Georgia, 'Times New Roman', serif;">. Coat the rear part with whipped cream and press fins press into the dough.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jW31JoqDv_TqzoDOxpGX3ttrsiOmliP_e8a2jXopZCrdW5IUQyVEzbcyOaNy-WZqUuEpStn_8J9Zv_CyjaETtnPzbajskYLIQT-Bb2u-UXtC7rEhyJiSegmO-gqVLGFkS4JgED_sNmc/s1600/DSCF0549.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jW31JoqDv_TqzoDOxpGX3ttrsiOmliP_e8a2jXopZCrdW5IUQyVEzbcyOaNy-WZqUuEpStn_8J9Zv_CyjaETtnPzbajskYLIQT-Bb2u-UXtC7rEhyJiSegmO-gqVLGFkS4JgED_sNmc/s640/DSCF0549.JPG" width="640" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttA_uep2dsQMwJvI7LLK-8fR3ekVxaEcPin2MxR9oBGiaPK_5bd944ToIcAF2U7CdD0nDbATVUaRIJpeyqveTyXKfaioAjBbGSk6B7FAXTEXfkwFnF5gnkp3m47_puBfxuZCJfkeiSyk/s1600/DSCF0551.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttA_uep2dsQMwJvI7LLK-8fR3ekVxaEcPin2MxR9oBGiaPK_5bd944ToIcAF2U7CdD0nDbATVUaRIJpeyqveTyXKfaioAjBbGSk6B7FAXTEXfkwFnF5gnkp3m47_puBfxuZCJfkeiSyk/s640/DSCF0551.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Stick the nozzle into the sponge roulade at the rear end.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1rjmF7qjOEpmUo_FuPggG4N2eKtrPMununGqQdD1r-4Af6nFCuu4MXVbako1CKXBlw6K4GRQAx7CYiNdpLYUuY6txTFt0YBIvjFkVjEXGaHBw9iqxznE13oFQ2hyphenhyphenj85ZgvRti1Pt6iI/s1600/DSCF0550.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1rjmF7qjOEpmUo_FuPggG4N2eKtrPMununGqQdD1r-4Af6nFCuu4MXVbako1CKXBlw6K4GRQAx7CYiNdpLYUuY6txTFt0YBIvjFkVjEXGaHBw9iqxznE13oFQ2hyphenhyphenj85ZgvRti1Pt6iI/s640/DSCF0550.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">If necessary, take the fins and the nozzle out again, as they are quickly softened by the cream!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Similarly, </span><span style="font-family: Georgia, 'Times New Roman', serif;">decorate </span><span style="font-family: Georgia, 'Times New Roman', serif;">the second stage, only without nozzle and with the white fins. Leave room in front </span><span style="font-family: Georgia, 'Times New Roman', serif;">for the </span><span style="font-family: Georgia, 'Times New Roman', serif;">motor adapter!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYOEsJKJo3rc8Kc62kdZk7fWgFK6dGhYI0QDctMDAXICD80-GCiUh6i7g8v01u7mQbDby8VJ9Ph6815lmn9XH5_g9HqNYbzV7o7C8x8g3j4pNZd4W3e5WdhugJPP1CY4mxolBokZQnCo/s1600/DSCF0557.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYOEsJKJo3rc8Kc62kdZk7fWgFK6dGhYI0QDctMDAXICD80-GCiUh6i7g8v01u7mQbDby8VJ9Ph6815lmn9XH5_g9HqNYbzV7o7C8x8g3j4pNZd4W3e5WdhugJPP1CY4mxolBokZQnCo/s640/DSCF0557.JPG" width="640" /></a></span> </span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For the motor adapter, which is applied to the front of the second stage, cut about one-third of the fourth sponge roulade and roll it up at an angle, so that the smaller diameter matches the nougat roulade and the wider diameter corresponds to the peach roulade.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWKmgkyJFABYaz_cs7_svUj5Ixseg37N7nTkZCfVKWyOhrpKHEnb0eA5qr-cFBeAjbRScFUwv8aM7ui8T5vmrXfHpqBFEeawWAEiS84H5FJnydS7qADw_n0Js9PJk6kVDSUSYmRkRjPQ/s1600/DSCF0552.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWKmgkyJFABYaz_cs7_svUj5Ixseg37N7nTkZCfVKWyOhrpKHEnb0eA5qr-cFBeAjbRScFUwv8aM7ui8T5vmrXfHpqBFEeawWAEiS84H5FJnydS7qADw_n0Js9PJk6kVDSUSYmRkRjPQ/s640/DSCF0552.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Fill this truncated cone with whipped cream and cut</span><span style="font-family: Georgia, 'Times New Roman', serif;"> straight</span><span style="font-family: Georgia, 'Times New Roman', serif;">.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOP5Hqzv7G3yj_amyVice1UcpW_dyYawhm8V_mbo9FYpE9h1ZR5nd2KT9vDRd24kFMrQL8QNnkLQ15xh8F4_pl7-V6fTFdlipYwPPmqeRndZKxZC1RoSdBd5dp-1cPw9FEVXJCVg-Vs8/s1600/DSCF0553.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOP5Hqzv7G3yj_amyVice1UcpW_dyYawhm8V_mbo9FYpE9h1ZR5nd2KT9vDRd24kFMrQL8QNnkLQ15xh8F4_pl7-V6fTFdlipYwPPmqeRndZKxZC1RoSdBd5dp-1cPw9FEVXJCVg-Vs8/s640/DSCF0553.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Set the motor adapter in front of the second stage and coat it with whipped cream.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">For the payload roulade, roll out the red marzipan into a rectangle about 44 x 15 cm, measure length and girth of the payload roulade before. Thinly coat he nougat role with whipped cream and wrap it with the red marzipan. Put some cream in a pastry bag or a sandwich bag and pipe the TEXUS logo. I made the 50 from golden sugar beads - great fun, because they like to roll away, and then ALWAYS end up under the roulade!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgvUmoVmDG8R5zQML9Vu1qv86qP3TYJdREFdtoM6TqF-B1d1Tusr2q63ic4jliJ4Jlmp8vcf6M3LO8pUWkLgKdBcCvAjmLtLvKN96IuRubpp1VYPXrGbgRcXQSHscveemzJKGzweI5ZY/s1600/DSCF0555.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUgvUmoVmDG8R5zQML9Vu1qv86qP3TYJdREFdtoM6TqF-B1d1Tusr2q63ic4jliJ4Jlmp8vcf6M3LO8pUWkLgKdBcCvAjmLtLvKN96IuRubpp1VYPXrGbgRcXQSHscveemzJKGzweI5ZY/s640/DSCF0555.JPG" width="480" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For the rocket nose, unroll part of the fourth roulade, fill it with whipped cream and roll it up as unevenly as possible. Trim the rear end and cut the front end to form a tip.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7dOkCRAjZDIxrkO2Re1mpDQA18dMCGj31m1Bt4fK3F_6xismbkPLK_jtHyFscDfuIVnkc_MjdArmvI6hym0OW8xxKBIAiJaDTrljLw6q7NRgYE8OlMFZN2Hb0LseEyGTgPT2Kt2UAew/s1600/DSCF0556.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7dOkCRAjZDIxrkO2Re1mpDQA18dMCGj31m1Bt4fK3F_6xismbkPLK_jtHyFscDfuIVnkc_MjdArmvI6hym0OW8xxKBIAiJaDTrljLw6q7NRgYE8OlMFZN2Hb0LseEyGTgPT2Kt2UAew/s640/DSCF0556.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Coat the nose with cream, glue on the marzipan tip in front and place on the fourth tray in front of the payload part.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkLfJ8LTgd53u_V3GshAVF89wXNMDGrYfZH5ytbkVNXHeT1UdWno2MLvLdZvYQtDJOHCrDTnkijqOeXWj52uzc5hRI4rM-Zq-8o4PpHyg2SfrYEdD4Ak5bgcQPcpdC0GQCatDC6Sk3dY/s1600/DSCF0560.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkLfJ8LTgd53u_V3GshAVF89wXNMDGrYfZH5ytbkVNXHeT1UdWno2MLvLdZvYQtDJOHCrDTnkijqOeXWj52uzc5hRI4rM-Zq-8o4PpHyg2SfrYEdD4Ak5bgcQPcpdC0GQCatDC6Sk3dY/s640/DSCF0560.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">And that finishes the TEXUS 50 Roulade!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqQB32NkBlUC7zvDY0DUMt1bz5ftzVNluGHFwL2tRn5xqghUaWUfFZVsxGsQWiM41vCu8nP4q91g1gHLV0FsDS8apaiXoz7l7YoPCe39Cr8vPmeb3VswzrZdXC1pL6ejlDlHAApeMsS4/s1600/TEXUS50.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqQB32NkBlUC7zvDY0DUMt1bz5ftzVNluGHFwL2tRn5xqghUaWUfFZVsxGsQWiM41vCu8nP4q91g1gHLV0FsDS8apaiXoz7l7YoPCe39Cr8vPmeb3VswzrZdXC1pL6ejlDlHAApeMsS4/s640/TEXUS50.jpg" width="640" /></span></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">We </span><span style="font-family: Georgia, 'Times New Roman', serif;">authentically </span><span style="font-family: Georgia, 'Times New Roman', serif;">served the official TEXUS 50 sponge roulade outside...</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Eh1yPdTD65h2WcQdjyPIeFd1q4_9td8dXUrMV-sSqesY90eOJPVEsbGJUJlz_fTGDrlCcEbFyYUhR9H1Ntbx7_50pPg4F7dlnD49wkJ4Flxv6hssjG5cD0A1BVAh9oFWvNC6U56Gs_U/s1600/IMG_2764.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Eh1yPdTD65h2WcQdjyPIeFd1q4_9td8dXUrMV-sSqesY90eOJPVEsbGJUJlz_fTGDrlCcEbFyYUhR9H1Ntbx7_50pPg4F7dlnD49wkJ4Flxv6hssjG5cD0A1BVAh9oFWvNC6U56Gs_U/s320/IMG_2764.jpg" width="240" /></a></span><span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4uqxO8X2_wUOlEPRosU4dhOd6ghpG4S-3OakHxaxlyawO76Gi5ycQGpiGBB0-OMdEUmRnSuGc1l3gDEPlPi_3NhknBJTQFMIpe-XWnDN3VLB6mkMHk4DQwnlKOyjk6d2m41RVLgJnbM/s1600/20130416_173842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4uqxO8X2_wUOlEPRosU4dhOd6ghpG4S-3OakHxaxlyawO76Gi5ycQGpiGBB0-OMdEUmRnSuGc1l3gDEPlPi_3NhknBJTQFMIpe-XWnDN3VLB6mkMHk4DQwnlKOyjk6d2m41RVLgJnbM/s320/20130416_173842.jpg" width="240" /></a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The piece for the marzipan lover is of course the one with the nozzle, but the nose was also quickly gone ;-)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I also liked the filling of the stage roulades and was pleased how well the peach filling matches the exterior in </span><span style="font-family: Georgia, 'Times New Roman', serif;">color </span><span style="font-family: Georgia, 'Times New Roman', serif;">:-)</span></div>
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com1tag:blogger.com,1999:blog-6792836590473716218.post-83936870791712787402013-05-24T14:41:00.002+02:002013-05-24T14:41:27.292+02:00Swedish Kronenkrakker Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapaONlH013uUn62tFIvB_BFRIGkvJD-LyXTkbKM-sRc1OqBgORdX1VW0fLzV8i4srpPWQN2Bq1fZk3Kv7j7HDjGCVDU2HucziuBxjANhtFG9to4P21cIqPCGJLc9D6kTbLTLeETS3CZI/s1600/DSCF0386.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapaONlH013uUn62tFIvB_BFRIGkvJD-LyXTkbKM-sRc1OqBgORdX1VW0fLzV8i4srpPWQN2Bq1fZk3Kv7j7HDjGCVDU2HucziuBxjANhtFG9to4P21cIqPCGJLc9D6kTbLTLeETS3CZI/s1600/DSCF0386.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapaONlH013uUn62tFIvB_BFRIGkvJD-LyXTkbKM-sRc1OqBgORdX1VW0fLzV8i4srpPWQN2Bq1fZk3Kv7j7HDjGCVDU2HucziuBxjANhtFG9to4P21cIqPCGJLc9D6kTbLTLeETS3CZI/s320/DSCF0386.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">The story of the Kronenkrakker cake is a long one: I once had a colleague who was married to a Finn, and on the occasion of our first joint </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">cookie </span>baking with colleagues she told me about a Finnish pastry called "<a href="http://de.wikipedia.org/wiki/Pulla">Korvapuusti</a>" ("slap"). In this context, I asked her if she had ever heard of a Swedish cake called Kronenkrakker. She said no, even when I told her that it was a wedding cake in the shape of seven stacked rings, hence the "crown" in their name, and that these rings were externally decorated with brittle and brittle is called "krakker" i</span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">n Swedish </span> (actually "brittle" is called "krokant" in Swedish, just like in German and I still don't speak Swedish). </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I did what every computer scientist would do, and googled "kronenkrakker" for the </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">first time</span>. Zero results. I was confused, I could not remember who told me about the cake, and I thought I had seen it somewhere on the internet - but the Internet also did not know it! Shortly thereafter, at a conference, I asked a few Swedish colleagues about the cake, and again, nobody had heard of either the name nor of the form described by me with the seven stacked rings. I was at a loss. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Having had a little time to meditate about it, I remembered vaguely that I had </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">once had </span>a funny dream in which I was an au pair in Sweden, had fallen in love there with a typical blond Swede, and we wanted to get married. So I went </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">to a Swedish supermarket to buy the seven ring molds for the Kronenkrakker cake for our wedding </span>with his mother, a very charming woman, and then I must have woken up at some point. I could not even remember the name of the face of my Swedish dream fiancé, but the cake stuck (which indeed says a lot about me ;-)). </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Well, and since my colleagues found the story extremely funny, I set out to design such a cake, of course without having the seven ring forms, which you could buy in any </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">Swedish </span>supermarket in my dream. I used the recipe for the <a href="http://blog.nadine-perera.de/2012/04/easter-wreath.html">nut wreath by Gaby</a> as a base for the cake. Well, and since I'm in Sweden </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">for the first time in my life</span>, here it is - the (perhaps soon) famous Swedish Kronenkrakker cake! :-)</span><br />
<a name='more'></a><b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">300 g cottage cheese </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">12 tablespoons milk or water </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">12 tbsp oil </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">150 g sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 P. vanilla sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">a pinch of salt </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">600 g wheat flour </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 P. baking powder </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">400g ground almonds or hazelnuts </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 eggs </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">120 g sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp cinnamon </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">some milk </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">egg </span>for brushing </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;"><u>Energy:</u> 7272 kcal total </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Preparation:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">For the first Kronenkrakker construction, I did some pen and paper calculations to find out the radii for my cake rings, such that so you can stack them into a neat conical shape. Unfortunately, I could not find the paper again and have therefore created a small Excel spreadsheet. The radii of the rings (the mathematician would call it "torus", but "ring" is more illustrative) grows in each stage by 2 cm from 3 cm for the smallest to 15 cm for the largest, which then just fits onto the baking sheet. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">The radius multiplied by 2*PI is the circumference of the ring, so the length of the dough strand which I have to form into a circle. From this I could calculate how I had to divide the dough. The purple mark percentages add up to about 50%, since it was easier half the dough first and then to divide it up further. Unfortunately, I had no tape measure while baking, so I guessed the lengths of the strands of dough more or less...</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"></span><span style="font-family: Georgia, Times New Roman, serif;">Mix the ingredients until the baking powder with the dough hook of the elextric mixer</span><span style="font-family: Georgia, Times New Roman, serif;">.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qH9FJWOH5WigL82tXT1lf2XtkdwhaO3F4PtH8jhOTtQ93pgJrcAPH8CPIb9fdyB4fAwn0h9G6qWL2AqMzDiVh2E14lHI9k4n-q4oKcSwH5kGInxNlTAljy9xhpji52OBgA-REYrTHLQ/s1600/DSCF0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9qH9FJWOH5WigL82tXT1lf2XtkdwhaO3F4PtH8jhOTtQ93pgJrcAPH8CPIb9fdyB4fAwn0h9G6qWL2AqMzDiVh2E14lHI9k4n-q4oKcSwH5kGInxNlTAljy9xhpji52OBgA-REYrTHLQ/s640/DSCF0357.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Knead the dough smooth with your hands or a spatula. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-MpWIcwB6HXkF8KvINVd346xZ00YsCWm9KpzByVTbTEqoA1sgw3TTha5znOuBL-mrGpsLg1n-GVsMDtL9uFazuTwR5uIp6bCMYGKo5QyHCtoTNFdADkcZ8YCbZFz4qD9umeSJ_iYO1w/s1600/DSCF0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN-MpWIcwB6HXkF8KvINVd346xZ00YsCWm9KpzByVTbTEqoA1sgw3TTha5znOuBL-mrGpsLg1n-GVsMDtL9uFazuTwR5uIp6bCMYGKo5QyHCtoTNFdADkcZ8YCbZFz4qD9umeSJ_iYO1w/s640/DSCF0358.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Mix the ingredients for the stuffing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9DnbkjY4W4gv8Ax_yf9DKLrjFgq7QaJ9m5J5Ym25lGDeaQfB9_f1t_Rjzz33C4VrTRYAnnH5eZjphhDP-gWZ7AuKCiIPwGiDPoLBwhZh8yfW-q0JAXAUqMuC6X_J0MKhyKLDEzSSYHc/s1600/DSCF0359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9DnbkjY4W4gv8Ax_yf9DKLrjFgq7QaJ9m5J5Ym25lGDeaQfB9_f1t_Rjzz33C4VrTRYAnnH5eZjphhDP-gWZ7AuKCiIPwGiDPoLBwhZh8yfW-q0JAXAUqMuC6X_J0MKhyKLDEzSSYHc/s640/DSCF0359.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Divide the dough according to the percentage ratios in the table into 7 different sized balls.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAi3bcHLtWl0C1rxT_SyK2ne9umLqlt0sypWcuNrieFIIlrz12t3LFKHIioi_0z9P_iwSYemQxzUD1czTBZUuDKEkt-a0P0F2lSj13byf2pLIzDxvgBKF8n4-_fhLg62rC-Rh_N9fhO5A/s1600/DSCF0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAi3bcHLtWl0C1rxT_SyK2ne9umLqlt0sypWcuNrieFIIlrz12t3LFKHIioi_0z9P_iwSYemQxzUD1czTBZUuDKEkt-a0P0F2lSj13byf2pLIzDxvgBKF8n4-_fhLg62rC-Rh_N9fhO5A/s640/DSCF0362.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"> Equally divide the filling into 7 different sized parts.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Roll out each ball to a rectangle about 10 cm wide and as long as it is says in the table ...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sgc18Qt4E_8KLSKz9cW5qdZX5n_pJgvboGrBZfBv3LX4ZCg9bdXHmb7-7LG3zXD3-ypMlb04FmFm6tQ7Ax3T7pASyuydmhRCCRa7kWobgdbtN8Ph3gf3ermeldyFgSbVzwyq0Dv_OWo/s1600/DSCF0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sgc18Qt4E_8KLSKz9cW5qdZX5n_pJgvboGrBZfBv3LX4ZCg9bdXHmb7-7LG3zXD3-ypMlb04FmFm6tQ7Ax3T7pASyuydmhRCCRa7kWobgdbtN8Ph3gf3ermeldyFgSbVzwyq0Dv_OWo/s640/DSCF0367.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"> ... and spread with the associated filling part. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Then roll up to a strand from of the long side. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0vvwtDBYuHglRDmgvEoQFlbeipa2O-DI1O0jj5r1JY5QEU544F6Z_llIItDgfsiPDIwT8LKmD7NjsnlN2ux8tnvkwr8ttK-foBKfI3GXMooDaSWFbe_ULGA-I-g_3tmBcPBXdcX-8QA/s1600/DSCF0369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0vvwtDBYuHglRDmgvEoQFlbeipa2O-DI1O0jj5r1JY5QEU544F6Z_llIItDgfsiPDIwT8LKmD7NjsnlN2ux8tnvkwr8ttK-foBKfI3GXMooDaSWFbe_ULGA-I-g_3tmBcPBXdcX-8QA/s640/DSCF0369.JPG" width="480" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Roll the strand into a ring. </span><span style="font-family: Georgia, 'Times New Roman', serif;">You can combine the rings for baking and place the second smallest ring into the largest, the smallest ring into the second largest ring and two middle rings next to each other onto the baking sheet.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaw8Y8sQtFHlCV7YMCGC1KxAzxUrIzZ1N8Xj0l1P-5oibp0J5ThS8oOdLk9BDixfZL9LtMNO7jb5kHuxSR-6Eo-v54Ivz1NjhOBPsvh82KoizjKdImyRhMKi69B3zYVKu21zk_v7On_-E/s1600/DSCF0372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaw8Y8sQtFHlCV7YMCGC1KxAzxUrIzZ1N8Xj0l1P-5oibp0J5ThS8oOdLk9BDixfZL9LtMNO7jb5kHuxSR-6Eo-v54Ivz1NjhOBPsvh82KoizjKdImyRhMKi69B3zYVKu21zk_v7On_-E/s640/DSCF0372.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Brush the rings with beaten egg and sprinkle with brittle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMjcOu5ag14yQOyjwPJUGE4ghACuTN-dcAVYUJkh-JtbclrS7KSfLYWps_lIQUdjvxMftiK742qDOqbSfz9dnq4-zQFDIaBhXN0wGrGj03eijsH_AfL9K1ZawJZCvpuCKybSCjZp6BjQ/s1600/DSCF0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMjcOu5ag14yQOyjwPJUGE4ghACuTN-dcAVYUJkh-JtbclrS7KSfLYWps_lIQUdjvxMftiK742qDOqbSfz9dnq4-zQFDIaBhXN0wGrGj03eijsH_AfL9K1ZawJZCvpuCKybSCjZp6BjQ/s640/DSCF0377.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">By skillfully combining rings on plates you can manage with only 4 trays, which can be divided and baked in two turns on convection bake at 170°C. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOE5UUGG2SDm54Yjqxyo_3GGhpW_kZbXe47bYnyhhlWrshWPEGMaqxKrIlfGb5U2CQmVErulpeZl0hFVniU2UMmG_CjKS7xGkm3kLnMpQzjg1u_KqD-GUuuE7HzsuGel8fuV5hJpALt4/s1600/DSCF0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOE5UUGG2SDm54Yjqxyo_3GGhpW_kZbXe47bYnyhhlWrshWPEGMaqxKrIlfGb5U2CQmVErulpeZl0hFVniU2UMmG_CjKS7xGkm3kLnMpQzjg1u_KqD-GUuuE7HzsuGel8fuV5hJpALt4/s640/DSCF0382.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">After baking, the Kronenkrakker just needs to be assembled by loosely </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">stacking </span>the rings on top of each other! </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">By the way, this is my first edition of the Kronenkrakker cake at a birthday picnic :-) I remember that I could not get the lid of the Tupperware cake platter over the Kronenkrakker - so I played "Towers of Hanoi" the other way around and placed the three smaller rings UNDER the the four large rings. P</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">ut on the lid and and restack at your target location...voilà!</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-66764218743466579862013-05-24T14:40:00.004+02:002013-05-24T14:40:45.912+02:00Prinsesstårta (Princess Cake)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjdQPIVL15NRl64b6CapJatk4WJjiJj0Q0_NxzPx7mP6ozu0yWYsGvVNQODrVsJrCuUQYrdSPp44CFZHkYC11-GD76G6DtIn1La3yaubM1dMOYkWsOzDCnMB6kVXv59W3dVN-o8sTAkE/s1600/DSCF0214.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjdQPIVL15NRl64b6CapJatk4WJjiJj0Q0_NxzPx7mP6ozu0yWYsGvVNQODrVsJrCuUQYrdSPp44CFZHkYC11-GD76G6DtIn1La3yaubM1dMOYkWsOzDCnMB6kVXv59W3dVN-o8sTAkE/s1600/DSCF0214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjdQPIVL15NRl64b6CapJatk4WJjiJj0Q0_NxzPx7mP6ozu0yWYsGvVNQODrVsJrCuUQYrdSPp44CFZHkYC11-GD76G6DtIn1La3yaubM1dMOYkWsOzDCnMB6kVXv59W3dVN-o8sTAkE/s320/DSCF0214.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Yay! My amazing employer, the <a href="http://www.dlr.de/">German Aerospace Center</a>, is sending me on a business trip to Kiruna in northern Sweden, where, among other things, I get to see a rocket launch from <a href="http://www.dlr.de/rd/desktopdefault.aspx/tabid-2282/3421_read-5228/">TEXUS</a> :-) At the <a href="http://de.wikipedia.org/wiki/Esrange">European Rocket Range</a>, most of the residents cook for themselves, i.e., there are common kitchens - and naturally I thought of taking a couple of baking utensils - only the bare necessities, of course ;-) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Regarding Sweden, two cakes come to my mind: the <a href="http://semiswede.com/2011/09/21/princess-cake-demystified-prinsesstarta/">Prinsesstårta</a> is a very famous Swedish cake that I've wanted to bake for a while now. The <a href="http://blog.nadineperera.de/2013/04/schwedischer-kronenkrakker-kuchen.html">Kronenkrakker</a> is very unknown, however, because it was invented by me and baked only once - for details see <a href="http://blog.nadineperera.de/2013/04/schwedischer-kronenkrakker-kuchen.html">here</a> in this blog...</span><br />
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<a href="http://www.blogger.com/blogger.g?blogID=6792836590473716218" name="more"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZB3mp6AmhkR4x5I1tagAhajB8ektjX76ya5gxp7vxIi_zvKQk3kgV9y6vycNOddEVbrOjV_MYmjbJdXefPIRd7oDhi2UW8b4tTPop5tTdMf4jDAX90C7DC5KTbywWQu8Lp1FBO1kFfJU/s1600/DSCF0171.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></a><b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients for 16 servings:</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZB3mp6AmhkR4x5I1tagAhajB8ektjX76ya5gxp7vxIi_zvKQk3kgV9y6vycNOddEVbrOjV_MYmjbJdXefPIRd7oDhi2UW8b4tTPop5tTdMf4jDAX90C7DC5KTbywWQu8Lp1FBO1kFfJU/s1600/DSCF0171.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZB3mp6AmhkR4x5I1tagAhajB8ektjX76ya5gxp7vxIi_zvKQk3kgV9y6vycNOddEVbrOjV_MYmjbJdXefPIRd7oDhi2UW8b4tTPop5tTdMf4jDAX90C7DC5KTbywWQu8Lp1FBO1kFfJU/s200/DSCF0171.JPG" width="150" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">4 eggs </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup (225 g) sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (62 g) flour </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup (80 g) cornstarch </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp baking powder </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />1 cup (240 mL) whipping cream 38% fat</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 egg yolks </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 tsp cornflour </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 vanilla sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />2 cups (480 mL) whipping cream 38% fat</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">100 g raspberry jam </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200 g marzipan + green food coloring or a readymade marzipan sheet</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">50 g marzipan and red food coloring </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /><u>Energy:</u> 390 kcal per serving </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Preparation:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Line the foor of a cake mold with baking paper (I only </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">had </span>a 26cm form, a 24cm would have been better for the readymade marzipan sheet). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Beat the eggs with the sugar until fluffy, add flour, cornflour and baking powder and fold together.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the sponge mixture into the mold (thanks to my colleague Ingrid, there are even action shots of that ;-)) and bake the sponge cake for about 30 minutes at 175°C. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In the meantime, prepare the vanilla cream: mix cream, egg yolks, starch and sugar in a small saucepan and heat very slowly, stirring constantly, until the cream thickens. Don't let it get too hot because the yolks will curdle!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stir the vanilla sugar into the cream and allow to cool. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Take the sponge base out of the mold and let it cool on a wire rack.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9dMAcSJH8-dY7suAVSKgRIJ8MnotDHEEyitLbH1XJqBqtb0Av_zafS-k1lCMs154d7MOOPHKPtNBcYRcaWX8Sygb5e3-ZbBeGPR7JLKU_Gl4XgNbOlKCoGHCU2XDAZSmmIiwxkZT9Cg/s1600/DSCF0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9dMAcSJH8-dY7suAVSKgRIJ8MnotDHEEyitLbH1XJqBqtb0Av_zafS-k1lCMs154d7MOOPHKPtNBcYRcaWX8Sygb5e3-ZbBeGPR7JLKU_Gl4XgNbOlKCoGHCU2XDAZSmmIiwxkZT9Cg/s640/DSCF0181.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Knead the food coloring into the </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">marzipan </span>- thanks to the readymade marzipan sheet, I only had to do that for the pink rose or rocket decorations. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJCj2a_ajAM4GcMSaVZakLNBf5FVZEzfIMQVuDgzZXjaDAZgviuzlUFXweDJHJWLw4slB9piiuMrEog9BuUvqbSLuxsjr53ffFNsQrsl-svOfSZNQxGnByAA-H4HNsh8t4MQ0YeVfawA/s1600/DSCF0184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJCj2a_ajAM4GcMSaVZakLNBf5FVZEzfIMQVuDgzZXjaDAZgviuzlUFXweDJHJWLw4slB9piiuMrEog9BuUvqbSLuxsjr53ffFNsQrsl-svOfSZNQxGnByAA-H4HNsh8t4MQ0YeVfawA/s640/DSCF0184.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Roll out the marzipan, I used a clean wine bottle with the label removed, and cut out the shape or decoration.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cut the fully cooled sponge twice, such that one portion is thinner than the other two. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiXU9dZcYLm4-Gw7kuh65MqQb7zxMjGxapuVkZaEiSjPw7RJ90Npzt0V0eZdYMb82c7p0g80eRnXD4PIyr8ZRfDBYVjaEGgnIy8Yg1-4YtD49nMm5OP3jfjecbGtqA3mPeGjDaWsLzEU/s1600/DSCF0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiXU9dZcYLm4-Gw7kuh65MqQb7zxMjGxapuVkZaEiSjPw7RJ90Npzt0V0eZdYMb82c7p0g80eRnXD4PIyr8ZRfDBYVjaEGgnIy8Yg1-4YtD49nMm5OP3jfjecbGtqA3mPeGjDaWsLzEU/s640/DSCF0187.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Whip the cream until stiff and assemble the cake:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNPC7a273toYP9L9L8Cv6TTvcMFxlOg5-hAaAtG9OWCH1YylvCw8icB7l_rXBZgj9nxQKuamy8N-EG1jTfMcgetoi5Dfr9yQBW6DY_u8cFlreKgP2CdQaTgo9Jl8xuFpFTORQ87Pxums/s1600/DSCF0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNPC7a273toYP9L9L8Cv6TTvcMFxlOg5-hAaAtG9OWCH1YylvCw8icB7l_rXBZgj9nxQKuamy8N-EG1jTfMcgetoi5Dfr9yQBW6DY_u8cFlreKgP2CdQaTgo9Jl8xuFpFTORQ87Pxums/s640/DSCF0193.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put one of the thicker bases on a cake plate. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Our impromptu cake plate here consists of a large trivet wrapped in aluminum foil, which Ingrid has designed and implemented. </span><span style="font-family: Georgia, 'Times New Roman', serif;">;-) Spread a thin layer of raspberry jam on the first base</span><span style="font-family: Georgia, 'Times New Roman', serif;"> and add a thick layer of vanilla cream on that, about half of the cream.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNdqQqHnv-ah0HpCUaxtFxe6yisqGZ_mWFW1_aqWHMADAaNG6SXPulHGCotWjS1qxqTYWtdfKYtAh-9d_Q2HsQpgkpmaxqP61goTDzXlzbLTOVXsauCkcjOSl0zsUEiMzMgZqb4zjPqk/s1600/DSCF0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFNdqQqHnv-ah0HpCUaxtFxe6yisqGZ_mWFW1_aqWHMADAaNG6SXPulHGCotWjS1qxqTYWtdfKYtAh-9d_Q2HsQpgkpmaxqP61goTDzXlzbLTOVXsauCkcjOSl0zsUEiMzMgZqb4zjPqk/s640/DSCF0189.JPG" width="640" /></a></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Distribute a good third of the cream on the vanilla cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGObCy04TQBqrMpSQQjElWmzFInWctFnWh2TFxCA9l6CoaWBcgx8B-s5_ODw4fSBm7IC_GERveOl95xuT8NlmQAHk_0OYx9b7HuuXYSXWuk1xa_qTmv97k9xDK13piMj2YOuMeYFQT53I/s1600/DSCF0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGObCy04TQBqrMpSQQjElWmzFInWctFnWh2TFxCA9l6CoaWBcgx8B-s5_ODw4fSBm7IC_GERveOl95xuT8NlmQAHk_0OYx9b7HuuXYSXWuk1xa_qTmv97k9xDK13piMj2YOuMeYFQT53I/s640/DSCF0196.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the second base and spread the rest of the vanilla cream and another third of the cream on it. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">built </span>a small dam of cream </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">on the edge, such that</span> the vanilla cream stays nicely in the middle, and then piled the cream into the middle, to achieve the classic dome shape.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi-czboc-CsB4KYmo76XXTZWDdwUo0O1OnaTY3SW75LtWnmV4dOVyF54_Ga-UEUlZrYS4mwz_8OJuWzH_XIUEzuPmBQIEa7VvWlu5qomkvp0slIw_zO0imBAwn27wPenWi7TbqoWJyOg/s1600/DSCF0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyi-czboc-CsB4KYmo76XXTZWDdwUo0O1OnaTY3SW75LtWnmV4dOVyF54_Ga-UEUlZrYS4mwz_8OJuWzH_XIUEzuPmBQIEa7VvWlu5qomkvp0slIw_zO0imBAwn27wPenWi7TbqoWJyOg/s640/DSCF0203.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the third cake base and slightly press to get it into dome shape.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvqPgBVh0TzNtWIh4il5cPbHQ6rWYppQ_c9CKnJB6Xmzvmt4f9mJyQjp6q-_Fru1aoXMiqlO5uFqanbn9LImXnvIxkM4bLhYu3ewk_LbKLIemFAI013WRNIpfCmAvIVtN4KD8btqNXYQ/s1600/DSCF0205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvqPgBVh0TzNtWIh4il5cPbHQ6rWYppQ_c9CKnJB6Xmzvmt4f9mJyQjp6q-_Fru1aoXMiqlO5uFqanbn9LImXnvIxkM4bLhYu3ewk_LbKLIemFAI013WRNIpfCmAvIVtN4KD8btqNXYQ/s640/DSCF0205.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Thinly coat the cake with the remaining cream. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDNHmb4DT088hLTcixvrNfD1v5mjr6C6HuxVyF_yHAXdkgcZh4EGfF-e4U8d-JDEQjnwgdrnJT8Ddzty_Hm0GWdFJqx8gYWiV_sV2kGQsHA8Qf1lr6rY_32vElyhA-w3l-jzEy0a1TGA/s1600/DSCF0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDNHmb4DT088hLTcixvrNfD1v5mjr6C6HuxVyF_yHAXdkgcZh4EGfF-e4U8d-JDEQjnwgdrnJT8Ddzty_Hm0GWdFJqx8gYWiV_sV2kGQsHA8Qf1lr6rY_32vElyhA-w3l-jzEy0a1TGA/s640/DSCF0209.JPG" width="480" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the marzipan sheet. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I had to cheat a little, because the purchased readymade sheet was 31 cm in diameter, and as expected, it was too small for the 26cm cake and I didn't have another baking tin there. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSeGz-fieLq5VnqXV86D6-hPGjkdi7oPAkoX1CWOxSvH0sXiCAfwEOs4npzcziqY3f9SbBh41AiaNdpCeviJNRhwieF-QhMLdxYjnyXLrCgpvpzBu-N7NhikbyTp_A-_L4zwUc7jigec/s1600/DSCF0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSeGz-fieLq5VnqXV86D6-hPGjkdi7oPAkoX1CWOxSvH0sXiCAfwEOs4npzcziqY3f9SbBh41AiaNdpCeviJNRhwieF-QhMLdxYjnyXLrCgpvpzBu-N7NhikbyTp_A-_L4zwUc7jigec/s640/DSCF0210.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Actually, you would now top the cake with a pink marzipan rose, but because we are on a TEXUS campaign, there were small TEXUS rockets instead </span><span style="font-family: Georgia, 'Times New Roman', serif;">:-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJteuT6HruV3J-6kCkq29z_jL4NNwyopfxGFze4M2No3Nai-FhEB8mhy04vfHTIWXUoOcf9gcQRTvUyTAYYEivVGrUGQRnRj8Kfdb0_JCNnpFE97C_zK1bEt2440V2JZs4uOUifNBlaI/s1600/DSCF0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJteuT6HruV3J-6kCkq29z_jL4NNwyopfxGFze4M2No3Nai-FhEB8mhy04vfHTIWXUoOcf9gcQRTvUyTAYYEivVGrUGQRnRj8Kfdb0_JCNnpFE97C_zK1bEt2440V2JZs4uOUifNBlaI/s640/DSCF0216.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">In the absence of my cookie stamps, I used the handle of a teaspoon for the letters, which also worked quite well!</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwnp0XGgmwHri8b-z-NTztx6wcRR064Qcpcc24YX4ZoK0YYjopYrqpjVilDw_FIKH3CYpuDoWb0gynOPmZSyHRnu4JCSvSh0jj9OOuwgQO0RfwtzpXjk880EbhkkNFX0m9iOcjm5rgDY/s1600/DSCF0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwnp0XGgmwHri8b-z-NTztx6wcRR064Qcpcc24YX4ZoK0YYjopYrqpjVilDw_FIKH3CYpuDoWb0gynOPmZSyHRnu4JCSvSh0jj9OOuwgQO0RfwtzpXjk880EbhkkNFX0m9iOcjm5rgDY/s640/DSCF0221.JPG" width="640" /></a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cool for a while or enjoy it right away ;-)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0Vt7-qmC3skqCljatjE1Hhz8zmhV0zaTMTtbijoTAtLpejZ8abELsaXwt67yySw1MQrJ4EDa0Ru47YSHV3XbkI9UwsMPFXF-x-lc_oycKCW9zVD5Nc2EfNOTfaFSPTWCcclZqN4Yykk/s1600/DSCF0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0Vt7-qmC3skqCljatjE1Hhz8zmhV0zaTMTtbijoTAtLpejZ8abELsaXwt67yySw1MQrJ4EDa0Ru47YSHV3XbkI9UwsMPFXF-x-lc_oycKCW9zVD5Nc2EfNOTfaFSPTWCcclZqN4Yykk/s640/DSCF0223.JPG" width="640" /></a></span></div>
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-25433666853717755472013-05-24T14:40:00.002+02:002013-05-24T14:40:15.920+02:00Parfait of Light and Dark Chocolate Mousse<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFFrnxUuLLWK9TQRRqVhGULjathVO7D3ZZI0ZLiIWb10pzpwcepQgvbvYuUHrp0JiAJxgFcW3Bqk1h5R7fDO8tmG3t7Yf3J18OPXUy0HDABEyvLiTxZ9ywLxqSa0-XRvr1Lpf1xMcY1Y/s1600/DSCF0031.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; font-family: Georgia, 'Times New Roman', serif; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFFrnxUuLLWK9TQRRqVhGULjathVO7D3ZZI0ZLiIWb10pzpwcepQgvbvYuUHrp0JiAJxgFcW3Bqk1h5R7fDO8tmG3t7Yf3J18OPXUy0HDABEyvLiTxZ9ywLxqSa0-XRvr1Lpf1xMcY1Y/s320/DSCF0031.jpg" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">My dear colleague Alex celebrated his birthday recently and actually the plan was that we would celebrate </span><span style="text-align: left;"><span style="text-align: left;">together whilst on </span>great business trip in northern Sweden. He had mentioned several times and very inconspicuously that he REALLY likes </span><span style="text-align: left;">chocolate mousse, so I wanted to prepare one in Sweden - no problem so far! H</span><span style="text-align: center;">owever, the plan had changed and I spent a week in northern Sweden, while he was on another business trip until the evening of his birthday. So, I produced a light and a dark chocolate mousse before my departure, arranged them in a glass jar, froze it directly afterwards and deposited it in the office freezer, so that another nice colleague could bring it to him on the evening after his arrival. Of course, I had previously tested the suitability of chocolate mousse for being frozen: depending on</span><span style="text-align: center;"> the thaw progress, you can eat it as ice cream, parfait or as completely thawed mousse :-)</span></span><br />
<a name='more'></a><b style="font-family: Georgia, 'Times New Roman', serif; text-align: left;">Ingredients for 16 servings:</b><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">200 g dark chocolate<br />1 teaspoon espresso<br />5 eggs<br />1/2 P. vanilla sugar<br />400 g whipping cream</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">200 g white chocolate<br />5 eggs<br />1/2 P. vanilla sugar<br />400 g whipping cream</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><u>Energy:</u> 360 kcal per serving</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Preparation:</b></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Weigh out the ingredients. </span><span style="text-align: center;">Prepare the two mousses in sequence: </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVANWnGvW5XKobzkwmOeyKeXi_XHWHy42_3KcdRcA9OnDW4a2Bt-ZpxCykPs8sUcHcIi6FJBta-EOeVbR68meHulSBtiJAgvrZaBMVk1zIEKOvX-orZCY9etL84HaIY0pacPNhSoCro4/s1600/DSCF0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVANWnGvW5XKobzkwmOeyKeXi_XHWHy42_3KcdRcA9OnDW4a2Bt-ZpxCykPs8sUcHcIi6FJBta-EOeVbR68meHulSBtiJAgvrZaBMVk1zIEKOvX-orZCY9etL84HaIY0pacPNhSoCro4/s640/DSCF0009.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Melt chocolate in a water bath or in the microwave on 50%, add the espresso to the dark chocolate.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyhZlatoS_bnsBK76MUFv80mEtOeoiMfHrmYsRFF-rrUh4rxwlTAsZsDlB0aH732Dj662VQQRABt8bksfgj71pIOrGcLETY3pr-aTSxAiCmM1WJsaHbwaG0syNYz408pTdTSRGfLvsew/s1600/DSCF0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyhZlatoS_bnsBK76MUFv80mEtOeoiMfHrmYsRFF-rrUh4rxwlTAsZsDlB0aH732Dj662VQQRABt8bksfgj71pIOrGcLETY3pr-aTSxAiCmM1WJsaHbwaG0syNYz408pTdTSRGfLvsew/s640/DSCF0010.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Separate the eggs, beat egg whites. Whisk e</span><span style="text-align: left;">gg yolks with vanilla sugar until fluffy. </span><span style="text-align: left;">Whip the cream until stiff. </span><span style="text-align: left;">Fold in the cooled chocolate with the egg yolk mix.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielpc3meN845pF4ooK0tRbPvjZlESrhMf_NrERvdRD3ufbFuw3Xc00s7c5dgLYpoUcQfYTPYv79S7aXafhg9jNE39ZGJ_k-ACOVjNAxGWzIo7e45Y8Yd34K7MEgc_SlVeJAPW2eT3SE-E/s1600/DSCF0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielpc3meN845pF4ooK0tRbPvjZlESrhMf_NrERvdRD3ufbFuw3Xc00s7c5dgLYpoUcQfYTPYv79S7aXafhg9jNE39ZGJ_k-ACOVjNAxGWzIo7e45Y8Yd34K7MEgc_SlVeJAPW2eT3SE-E/s640/DSCF0012.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Then fold in the cream and the egg whites. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtX0GNGEQ_UTu7ijATpCn_3oWTTKP6rGB5OMkUzpqzszrD_8vBLHdpJC4zJSvwir9nVkFpkZanDd90Srdv-XlB2TahHADbUm0aQ2WMYGLGqfR34bqWabaKqNIZtoYuZQITpJpk_jIb5A/s1600/DSCF0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtX0GNGEQ_UTu7ijATpCn_3oWTTKP6rGB5OMkUzpqzszrD_8vBLHdpJC4zJSvwir9nVkFpkZanDd90Srdv-XlB2TahHADbUm0aQ2WMYGLGqfR34bqWabaKqNIZtoYuZQITpJpk_jIb5A/s640/DSCF0014.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Put the first mousse in a bowl, ramekins or a glass jar. </span><span style="text-align: left;">If you want to have the oblique effect, set the glass at an angle, for example with the help of an egg carton.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6tH6jaP6FvD4Kp9dwDEpgrbMiobr9QZcznjwaQwdyH4t_pkCybNYdZM_aRuvD2oRgTXHIsb0HLNMou_684TuoPmC63S0-DOUPoPAZkIGPHgf3SAY5wx4AdQOCP-UQ-JBd911Rw2B9y0/s1600/DSCF0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc6tH6jaP6FvD4Kp9dwDEpgrbMiobr9QZcznjwaQwdyH4t_pkCybNYdZM_aRuvD2oRgTXHIsb0HLNMou_684TuoPmC63S0-DOUPoPAZkIGPHgf3SAY5wx4AdQOCP-UQ-JBd911Rw2B9y0/s640/DSCF0017.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2xRVrvp2oikXxeB6mj2WCXJKmHnEhg7sYuqVPWoyA66q3PFA2DdjekB8bH14TIHA4SovVd6knz1sjYBmSg5-qeeBx8MWdYrmG9uAk62Iq79R8e2AnDAqP7iR_DiMFT0ae66SlrLGZjU/s1600/DSCF0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2xRVrvp2oikXxeB6mj2WCXJKmHnEhg7sYuqVPWoyA66q3PFA2DdjekB8bH14TIHA4SovVd6knz1sjYBmSg5-qeeBx8MWdYrmG9uAk62Iq79R8e2AnDAqP7iR_DiMFT0ae66SlrLGZjU/s640/DSCF0015.JPG" width="640" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Prepare the second mousse analogously, while the first one sets:</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaTkgJSaGLkUbp331UNNQ8BrguRxr-X3e7P82WVbdYBotnfQ60t4uXSlPQTRHkcmdTEfnwEgT9xbkKgkVsnXNa5vHslwdAbMxfBfERUFb85bcVyveNEl0675U2LARCkO90zfHoHNntlQ/s1600/DSCF0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaTkgJSaGLkUbp331UNNQ8BrguRxr-X3e7P82WVbdYBotnfQ60t4uXSlPQTRHkcmdTEfnwEgT9xbkKgkVsnXNa5vHslwdAbMxfBfERUFb85bcVyveNEl0675U2LARCkO90zfHoHNntlQ/s640/DSCF0018.JPG" width="640" /></a></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Carefully place the second mousse onto the first and seal the jar or cover the bowl. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNXcUPAGWcF7W4LDxkZUOSlxG7kLRMGkFlF1EPiX0ZBAhN1vQltvWlADKYqxKtg0N0SrCpP_5l0oyfgaizI5hxRMjgGJVtWUfz0t7QChzqqf_7dJSaFWK__L9qmMvCbEkxTU0uOjYk44/s1600/DSCF0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNXcUPAGWcF7W4LDxkZUOSlxG7kLRMGkFlF1EPiX0ZBAhN1vQltvWlADKYqxKtg0N0SrCpP_5l0oyfgaizI5hxRMjgGJVtWUfz0t7QChzqqf_7dJSaFWK__L9qmMvCbEkxTU0uOjYk44/s640/DSCF0021.JPG" width="640" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;">Set the covered mousse to rest on a cool place for 2-24 hours or, as in my case, freeze directly. </span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09SKyrjUhGwyxqDcZJJQKsTK7ji8GML41axsL12cXTOM8wTLv6KtyRd6_OSQcG2Oc8kktUcgv6XfNzAMTf8ndVc7pCo-7FJVrJ5f4w7ZRCbpXyB4mKeChMVZX_W7ZDEttfMTgyItQ5z4/s1600/DSCF0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09SKyrjUhGwyxqDcZJJQKsTK7ji8GML41axsL12cXTOM8wTLv6KtyRd6_OSQcG2Oc8kktUcgv6XfNzAMTf8ndVc7pCo-7FJVrJ5f4w7ZRCbpXyB4mKeChMVZX_W7ZDEttfMTgyItQ5z4/s640/DSCF0024.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCeiTPMeoboDxckkvnGrQubVI-XewcScK4VkPprGR05uFBpcG4T7ldTOpGi3WU42EdEFlrzfhfAoUXBtrvlr131nnavGd_U2YKSwS38F0SkpS4FaoI1i4c45IpvErOoCRYUFYC3iNQNE/s1600/DSCF0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCeiTPMeoboDxckkvnGrQubVI-XewcScK4VkPprGR05uFBpcG4T7ldTOpGi3WU42EdEFlrzfhfAoUXBtrvlr131nnavGd_U2YKSwS38F0SkpS4FaoI1i4c45IpvErOoCRYUFYC3iNQNE/s640/DSCF0027.jpg" width="480" /></a></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">The mousse is frozen through after 12 h and a bit more solid than ice cream because of its lower fat content. After 1 h of thawing at room temperature, it is like mousse on the </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">outside </span></span>, while die </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">inside </span></span>is still frozen, after 2 h, it has parfait consistency, and after 3 h it will be completely back to the mousse consistency :-) </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="text-align: left;">Add some instructions to the mousse (the small jar was for the nice messenger), pack it in a plastic bag and deposit it in the target-freezer. Ready!</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ygPxACtytp8lHkbRqmPK918ba-bVD1jFobxedDsaesi61NOxkh17NDttfB7psDDZjvqv2LxrZlJ0T82UkEg91HlZ_YPYAfmFVrKEzgPn1GPziQaU1LrkQv-E9z7tIp2MDQOar-TPjY/s1600/DSCF0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3ygPxACtytp8lHkbRqmPK918ba-bVD1jFobxedDsaesi61NOxkh17NDttfB7psDDZjvqv2LxrZlJ0T82UkEg91HlZ_YPYAfmFVrKEzgPn1GPziQaU1LrkQv-E9z7tIp2MDQOar-TPjY/s640/DSCF0033.JPG" width="480" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> Happy Birthday, Alex!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnbII_AQ8-bB9YfdZ_B7a8CnFfonv8FBA0UVUL1YM4yrIDO9g1-zfSMcX5QgjBnnAroDHvWc1G_lfQX7C15azg5bho9NFPFOMHgOqN3shXgByxhCSERFJN5vDFQrvSErg-lI0e1IZ6Q0/s1600/DSCF0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnbII_AQ8-bB9YfdZ_B7a8CnFfonv8FBA0UVUL1YM4yrIDO9g1-zfSMcX5QgjBnnAroDHvWc1G_lfQX7C15azg5bho9NFPFOMHgOqN3shXgByxhCSERFJN5vDFQrvSErg-lI0e1IZ6Q0/s640/DSCF0034.JPG" width="480" /></a></span></span></div>
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com1tag:blogger.com,1999:blog-6792836590473716218.post-90601617466302422132013-05-24T14:39:00.000+02:002013-05-24T14:39:48.204+02:00Donauwellen Wedding Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWugjn7pCEh2XphOnsawJSoXhWiy4BNsHE3Iz1l4uQK47m4xXASL1PL42IoQxMb1xp0nCc5oGNJesAPvZRTtuKOpiaCazf7-LZ2HdvDNRiEbcidKyNTjEUYND3doWCJ8k6fQkMlydjow/s1600/DSCF2112.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWugjn7pCEh2XphOnsawJSoXhWiy4BNsHE3Iz1l4uQK47m4xXASL1PL42IoQxMb1xp0nCc5oGNJesAPvZRTtuKOpiaCazf7-LZ2HdvDNRiEbcidKyNTjEUYND3doWCJ8k6fQkMlydjow/s320/DSCF2112.JPG" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">My friend Andrea has asked me to help her</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> bake a wedding cake for her sister Judith</span><span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">. I have known the two sisters since my childhood, because we grew up in the same street, and had a lot of fun thinking up a cake together with Andrea. We thought that a "Donauwelle" ("wave of the Danube") would be a great cake for a wedding in Swabia, and decorated it in the wedding colors red and white. The cake decorations are made from </span></span><span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><a href="http://blog.nadine-perera.de/2012/07/gelatin-fondant.html">gelatin fondant</a></span>, which Andrea has modeled herself - she had even practiced with play dough ;-) By now, the happy couple got married - Congratulations and have a happy future together, Judith & Jürgen!</span></span><br />
<a name='more'></a><a href="http://www.blogger.com/blogger.g?blogID=6792836590473716218" name="more" style="text-align: center;"></a><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><b><br /></b></span>
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Ingredients for 16 pieces:</b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 x 3 egg yolks<br />2 x 150 g sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 x 0.5 P. vanilla sugar </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 x 3 egg whites </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 x 70 ml lukewarm water </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 x 150 ml oil (e.g., sunflower) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 x 200 g wheat flour </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 x 0.5 P. baking powder<br />2 tablespoons cocoa </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">1 jar cherries </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">3 tablespoons cornstarch </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">1 package of vanilla custard powder </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">300 ml milk</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">2 tbsp sugar </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">250 g butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">0.5 times the recipe <a href="http://blog.nadine-perera.de/2012/07/gelatin-fondant.html">gelatin fondant</a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">red food coloring</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></span><span style="text-align: center;"></span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><u>Energy:</u> 650 kcal per piece </span><br />
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<b style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">preparation:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Grease a 26 cm springform pan and line it with flour, or strap in a sheet of baking paper. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">For the dark dough, whisk the first half of egg yolks, sugar and vanilla sugar until fluffy. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Add water and oil, flour, cocoa and baking powder, beat the egg whites until stiff, carefully fold in everything. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8V5CrodMuajvIjiZ9WQdqbIZ3taJHYX8PKvGthXhBYSNIN-pISguwsD_iWGWiMqqr2h6ZmlshbUsXw4uJyk10ijLecskcqZjCcKNFIuTSwgZ0sePz6nt3crSKGb6O96Psx-I5pNDIhY/s1600/DSCF2095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8V5CrodMuajvIjiZ9WQdqbIZ3taJHYX8PKvGthXhBYSNIN-pISguwsD_iWGWiMqqr2h6ZmlshbUsXw4uJyk10ijLecskcqZjCcKNFIuTSwgZ0sePz6nt3crSKGb6O96Psx-I5pNDIhY/s640/DSCF2095.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Put the batter into the mold and bake at 180° C for 20-30 min, test with a skewer. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">For the butter cream, </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">cook the</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"> vanilla custard according to package directions </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">(but with less milk)</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">, cover the surface with plastic wrap, to avid the forming of a skin, and leave to cool. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSF47GKbkW0JeiiQXqo8SGhc0FJq2jIYbq9COT7qiw_rVVWTF9g27A0VDB1kP34hWb3Xxac7UCe7-t013CExa_gYP7loYkgY_US-Lo5BHb1rKvzc8-2pJfmNQDkMMIsBDzThV1k_MTM3o/s1600/DSCF2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSF47GKbkW0JeiiQXqo8SGhc0FJq2jIYbq9COT7qiw_rVVWTF9g27A0VDB1kP34hWb3Xxac7UCe7-t013CExa_gYP7loYkgY_US-Lo5BHb1rKvzc8-2pJfmNQDkMMIsBDzThV1k_MTM3o/s640/DSCF2096.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Analogously, prepare the second cake cook, only without the cocoa. </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Let both sponges cool on a wire rack.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwAmjstJTRsM7Voi4TKgyuJD5TIzTbHIfJvrNTvRcNP7k-hHdPxQdJFuxZ14HPF2tcMn3J7r-pv5GcPeDTGDTplMmqOXPYQlEJ6sLC0waHSYe1ATtqP2-JoIytI0iEq74VO17sn-WrNM/s1600/DSCF2098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwAmjstJTRsM7Voi4TKgyuJD5TIzTbHIfJvrNTvRcNP7k-hHdPxQdJFuxZ14HPF2tcMn3J7r-pv5GcPeDTGDTplMmqOXPYQlEJ6sLC0waHSYe1ATtqP2-JoIytI0iEq74VO17sn-WrNM/s640/DSCF2098.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Set the first cake base on a cake plate and clamp a cake ring around it. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">For the middle layer of cherry custard, drain the cherries, pour the cherry juice in a saucepan and stir in the cornstarch. Bring the liquid to a boil while stirring until it thickens, add the cherries.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Pour the cherry </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">custard </span>on the cake in the cake ring and distribute it evenly.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Put the second cake on the cherry pudding, put the cake in a cool place for </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">about 2 hours to let it set</span>.</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Remove the cake ring and slide baking paper strips under the cake edge.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">For the butter cream, whisk the butter and add spoonfuls of the cooled vanilla custard. Coat t</span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">he cake with the butter cream, also covering up the color of the cherry custard layer.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Knead food coloring into the gelatin fondant - we had our hands full with the bright red color, because the fondant became extremely crumbly due to the amount of food coloring in it. We had colored the fondant for the test </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">cake </span>with liquid food coloring and noticed the problem, I had bought a paste coloring especially for the masterpiece, but this fondant was just as crumbly! Thanks to </span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">the addition of a lot of oil, we </span></span><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">just </span>managed to c</span>ut out heart shapes, and after a few attempts we also managed to stamp the name and date without breaking the hearts (what a bad omen indeed that would have been!). In any case, this was really the hardest part of making the cake! </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Roll out the white fondant and cover the cake with it, cut off the edges. Cut out hearts and decorate the edge of the cake with it, form the initials out of white fondant and glue them to the cake with a little water. Aaaaaaaaaaaand done! To a great wedding! :-)</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-32955898097684869622013-05-20T14:24:00.002+02:002013-05-20T14:24:32.588+02:00Pink Velvet Sponge with Mango Mousse and Rose Decoration<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUtg1-I6BUymNJ-xICBoQb2QVNxEs6wu39-FmEtZ-2LmAh1NVsi5fzEjldwolfV1DqyvHU5Ngd5s95i2xqlH_HVTfX6lVn7H3NCAWQCdQSeAMJGcqWaimNTrUBxPrw63hthko5xTJ95w/s1600/DSCF2094.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUtg1-I6BUymNJ-xICBoQb2QVNxEs6wu39-FmEtZ-2LmAh1NVsi5fzEjldwolfV1DqyvHU5Ngd5s95i2xqlH_HVTfX6lVn7H3NCAWQCdQSeAMJGcqWaimNTrUBxPrw63hthko5xTJ95w/s320/DSCF2094.JPG" width="240" /></a><span style="font-family: Georgia, Times New Roman, serif;">For the birthday of my dear friend Andrea, I made a fancy cake with a rose decoration that I had discovered, </span><span style="font-family: Georgia, 'Times New Roman', serif;">once again, on </span><a href="http://pinterest.com/pin/473159504570547814/" style="font-family: Georgia, 'Times New Roman', serif;">Pinterest</a><span style="font-family: Georgia, 'Times New Roman', serif;"> and had since been dying to try it out! I had chosen the combination of sponge cake and cream cheese-chocolate frosting because Andrea and her family had already been so excited about the </span><a href="http://blog.nadine-perera.de/2012/11/rainbow-snow-cake-with-snowman-macarons.html" style="font-family: Georgia, 'Times New Roman', serif;">rainbow snowman cake</a><span style="font-family: Georgia, 'Times New Roman', serif;">, particularly her father, who otherwise seem to hardly eat cake at all. :-) This time, the sponge had only one color, namely pink, and it was filled in the middle with </span><a href="http://blog.nadine-perera.de/2012/05/mango-mousse-in-chocolate-cups.html" style="font-family: Georgia, 'Times New Roman', serif;">mango mousse</a><span style="font-family: Georgia, 'Times New Roman', serif;">. Because I wanted to have the cake nice and high, I squeezed a recipe for a 26cm mold into a 24cm mold, but it has worked well, the batter did not run over (as I was very afraid it might), but yielded a nice and pretty high cake! :-)</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 16 pieces:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 egg yolks</span><br />
<span style="background-color: white; line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">6 tablespoons hot water</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">300 g sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8 egg whites</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 p. vanilla sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 g flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 g cornflour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tsp baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">red food coloring</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">0.5 times the recipe <a href="http://blog.nadine-perera.de/2012/05/mango-mousse-in-chocolate-cups.html">Mango Mousse</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">800 g cream cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">400 g white chocolate</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><u>Nutritional value:</u> 550 kcal per piece</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><b><span style="font-family: Georgia, Times New Roman, serif;">Preparation:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">The 24cm mold in the home of my parents is a lot older than me, but has put up a good fight and baked </span><span style="font-family: Georgia, 'Times New Roman', serif;">the </span><span style="font-family: Georgia, 'Times New Roman', serif;">biscuit perfectly! I think it's rather cool with its "shabby chic" ;-)</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Weigh out the ingredients and separate the eggs: Put sugar, food coloring and egg yolks in one bowl, egg whites in a separate bowl and flour, cornflour and baking powder into a third bowl.</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Whisk egg yolks, sugar and hot water until foamy. Beat egg whites until stiff. Sieve the flour mixture onto the egg yolks, add beaten egg whites and fold in everything. Line the floor of the mord with </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">baking paper, do not grease the edge of the mold.</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Pour the dough into the mold (with a 24cm mold, it is pretty full!) and bake for about 60 minutes at 190° C, test with a skewer.</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Remove the sponge cake from the tin and allow to cool for several hours or overnight.</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Optionally cut off the tip and then cut the cake in half horizontally.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSlVWoEc2FNv0Zcq1bv1j-OR-6DFWGD963q6kOW66qNkIrTmHl20G6tzexceA9unUPFCH5AsN3lOFByJRTUwBmR_YIviiq_QneqDK2IGHwgVHfsGmrLsPOy4Nx5GjjpRfrLeGHG98nVM/s1600/DSCF2065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSlVWoEc2FNv0Zcq1bv1j-OR-6DFWGD963q6kOW66qNkIrTmHl20G6tzexceA9unUPFCH5AsN3lOFByJRTUwBmR_YIviiq_QneqDK2IGHwgVHfsGmrLsPOy4Nx5GjjpRfrLeGHG98nVM/s640/DSCF2065.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceX4gCc6PDlxx35k5yMyBzUYPXLkyy94GSAN1QypOo4Xp7N1z76BHXfVD6XvDmdyTXLnYugOV2vtnIZ1cY6ODKLA_457qpDXLIA65fysWEGsFxRhpTcN1m-sWnxhJatefdPhjgSQm6Iw/s1600/DSCF2066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceX4gCc6PDlxx35k5yMyBzUYPXLkyy94GSAN1QypOo4Xp7N1z76BHXfVD6XvDmdyTXLnYugOV2vtnIZ1cY6ODKLA_457qpDXLIA65fysWEGsFxRhpTcN1m-sWnxhJatefdPhjgSQm6Iw/s640/DSCF2066.JPG" width="640" /></span></a></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px; text-align: -webkit-auto;">I</span><span style="font-family: Georgia, 'Times New Roman', serif;"> had decided to use the dome-shaped bottom for the top so that the rose decoration makes a nice smooth dome. Therefore, set the even bottom on a cake plate and spread the </span><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://blog.nadine-perera.de/2012/05/mango-mousse-in-chocolate-cups.html" style="text-align: -webkit-auto;">mango mousse</a> on it. Set the upper sponge layer on top and press down slightly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61Xs9O0ktIX-rDjt3rq7RVyTwKVWSDKFKjHAfdBZfraVcjxt6tH9mzwocqNyykS9ogqYL6k0HAsvPxRGCWNM0vuKl6jW3dLm-e6c1bOfJsleuoE2AZKgk-yfozLwQXBSd6JetchnkIvg/s1600/DSCF2068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61Xs9O0ktIX-rDjt3rq7RVyTwKVWSDKFKjHAfdBZfraVcjxt6tH9mzwocqNyykS9ogqYL6k0HAsvPxRGCWNM0vuKl6jW3dLm-e6c1bOfJsleuoE2AZKgk-yfozLwQXBSd6JetchnkIvg/s640/DSCF2068.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">For the frosting:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">Melt the white chocolate in a water bath or in the microwave on 50%, stir until smooth and stir in the cream cheese. (Detail photos <a href="http://blog.nadineperera.de/2012/11/regenbogen-schneetorte-mit-schneemann.html">here</a> ).</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwIDK2HQMHzsQ6ddEXyLCVjWo4ZBqKB-XOqccJro24qJC-XgMF40klQD3n41cyTxFrg8k7QD8Q63aG18mvzgp03iCnxug3mU1_uIiJ9wUx4p8hJSWcuZTIUMYbyizAsBisc-qM5UCbJ0/s1600/DSCF2067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwIDK2HQMHzsQ6ddEXyLCVjWo4ZBqKB-XOqccJro24qJC-XgMF40klQD3n41cyTxFrg8k7QD8Q63aG18mvzgp03iCnxug3mU1_uIiJ9wUx4p8hJSWcuZTIUMYbyizAsBisc-qM5UCbJ0/s640/DSCF2067.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cover the cake with a thin layer of cream and smooth it out. Before I start decorating, I slide strips of baking paper under the cake edge as a precaution, which I can then pull out easily.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQmiX8xTeIzM-iLXHCNK222uaPvO5jR72I5e_cKnPJUwM5QiQPxHbz73kP3JstGI1sI7RxkV_Qj-kTZBiWFLnnHFvfgYKUDZD8CPr8uQUuW1eujFZiMoD9ALmAe_Ovm1Xf9LUEgzF8fA/s1600/DSCF2070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQmiX8xTeIzM-iLXHCNK222uaPvO5jR72I5e_cKnPJUwM5QiQPxHbz73kP3JstGI1sI7RxkV_Qj-kTZBiWFLnnHFvfgYKUDZD8CPr8uQUuW1eujFZiMoD9ALmAe_Ovm1Xf9LUEgzF8fA/s640/DSCF2070.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Put t</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">he rest of the cream </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">into a pastry bag with a large star tip and pipe roses at the bottom edge of the cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWiGYu30npJuOGYZCP2BWPJpQ6JD6RUBlX0q25iYEBpMkh7RogcwmInWOAhgEHost-aohFoQQEMj9p-aikgyyXeUS7M2SbWXKZvDpjQXkc13uTi4lBGxiebGrtJJgo7hHzDRxoCOHLyk/s1600/DSCF2072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWiGYu30npJuOGYZCP2BWPJpQ6JD6RUBlX0q25iYEBpMkh7RogcwmInWOAhgEHost-aohFoQQEMj9p-aikgyyXeUS7M2SbWXKZvDpjQXkc13uTi4lBGxiebGrtJJgo7hHzDRxoCOHLyk/s640/DSCF2072.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Turning the cake around, pipe more roses, until you reach the top in the middle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYWs7ovzOCFMl7T8Y2xev3zs0ya0Bfj0RZe1MHZfBChG1PZ_sOjEw0tgKbdwjvTOQIPLvRdHns75PWMUviwVdeo2kAFESDGsdRrfdzlx1My1gt28Dxs8lTP2NN1y8TGMjGguDOjEsGk8/s1600/DSCF2074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzYWs7ovzOCFMl7T8Y2xev3zs0ya0Bfj0RZe1MHZfBChG1PZ_sOjEw0tgKbdwjvTOQIPLvRdHns75PWMUviwVdeo2kAFESDGsdRrfdzlx1My1gt28Dxs8lTP2NN1y8TGMjGguDOjEsGk8/s640/DSCF2074.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Let the cake rest before slicing in a cold place - about 30 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJxaImUud6qFtzcC3dBYDQer1fju_Z6ebpdFJftb4eiNX42Rcssgo7rRBLOC5DZj2raCAsxFZ6xFSTe7B9RfZlEC-lRn7Top2v-_aZ4CLrFx3e2mpyEbf02WUN4iK4ri-kXAZVtQIP0c/s1600/DSCF2075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJxaImUud6qFtzcC3dBYDQer1fju_Z6ebpdFJftb4eiNX42Rcssgo7rRBLOC5DZj2raCAsxFZ6xFSTe7B9RfZlEC-lRn7Top2v-_aZ4CLrFx3e2mpyEbf02WUN4iK4ri-kXAZVtQIP0c/s640/DSCF2075.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tFvyInaDJIFxy9PDBgVnxML1s1KPT0Z7yrOO_xHxW-zKZcFTr41AnC4jcwUL83hfkjEyZX2a-T7Z0QudRthFDkmjVibib8ZDks5ajD9CC2i-xeAJbmUuaZncsX3m4x0P5n2cnZ-kIK4/s1600/DSCF2077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tFvyInaDJIFxy9PDBgVnxML1s1KPT0Z7yrOO_xHxW-zKZcFTr41AnC4jcwUL83hfkjEyZX2a-T7Z0QudRthFDkmjVibib8ZDks5ajD9CC2i-xeAJbmUuaZncsX3m4x0P5n2cnZ-kIK4/s640/DSCF2077.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNSEB295EqWiq8KMEoHw5qcWixUraqqjN0XG0snfrt6cWhyphenhyphenlpOCI6lGkr3KruR22Jmqn4M1ldq7XSqkNOBrXLewpUTN5OCkIW2tIo2OHRhb138-phsj_Z1JLAJloPtDVvr62TzKqUsOQ/s1600/DSCF2080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNSEB295EqWiq8KMEoHw5qcWixUraqqjN0XG0snfrt6cWhyphenhyphenlpOCI6lGkr3KruR22Jmqn4M1ldq7XSqkNOBrXLewpUTN5OCkIW2tIo2OHRhb138-phsj_Z1JLAJloPtDVvr62TzKqUsOQ/s640/DSCF2080.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Obviously, I</span><span style="font-family: Georgia, 'Times New Roman', serif;"> could only cut the cake once I had presented it to Andrea and after her birthday brunch had begun. Nevertheless, all guests were patiently waiting until I hadtaken my picture :-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2oZM9RoqJmObhifU97YcGFxQg30Ks0Omb8OAfQd1G5AdughlW_VCMfTTze4vNjVIg_cpehXlQXFqk1SzuRDn7hx0X3H6kDyRNGW36SZTVjAVhdl-zJy3Mftba-aJHQR3hUnq3hW37Rs/s1600/DSCF2091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2oZM9RoqJmObhifU97YcGFxQg30Ks0Omb8OAfQd1G5AdughlW_VCMfTTze4vNjVIg_cpehXlQXFqk1SzuRDn7hx0X3H6kDyRNGW36SZTVjAVhdl-zJy3Mftba-aJHQR3hUnq3hW37Rs/s640/DSCF2091.JPG" width="480" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy have a very happy birthday, dear Andrea!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEWKYq_-4opRzzSfDbzAM1G2pQ1U1TM4XUcnSQyxIqhAS0hcNgkqYSucpT4PuMVV45pLpHbBa-H637C5TLJCSWJlnNusGdAEuaZih2nz-gNd_X3A0qFflKrQpVg8fz79CKWTHr0XxvF8/s1600/DSCF2092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEWKYq_-4opRzzSfDbzAM1G2pQ1U1TM4XUcnSQyxIqhAS0hcNgkqYSucpT4PuMVV45pLpHbBa-H637C5TLJCSWJlnNusGdAEuaZih2nz-gNd_X3A0qFflKrQpVg8fz79CKWTHr0XxvF8/s640/DSCF2092.JPG" width="480" /></a></span></div>
Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-34189439861224192432013-05-18T11:26:00.004+02:002013-05-18T11:47:48.057+02:00Australian Fish Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1Ctj7f_CfrOhb5H_AOxV7CDiRTXvpEYNpPcxuOEJsBs2cZpTOMEvX7G1zRYl3UnlFNKQ_rENPFP_DRQe8mpxtBZjhyphenhyphenHsQIrOP10vFm0vUC_Mk8gt1K8aCpb7AZDp4ClsF-BwiDpgTRU/s1600/P1010207.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1Ctj7f_CfrOhb5H_AOxV7CDiRTXvpEYNpPcxuOEJsBs2cZpTOMEvX7G1zRYl3UnlFNKQ_rENPFP_DRQe8mpxtBZjhyphenhyphenHsQIrOP10vFm0vUC_Mk8gt1K8aCpb7AZDp4ClsF-BwiDpgTRU/s320/P1010207.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">For the farewell party of an Australian colleague who goes - as he put it - "back to the land of murderous animals", I spontaneously baked these fish </span><span style="font-family: Georgia, 'Times New Roman', serif;">cupcakes</span><span style="font-family: Georgia, 'Times New Roman', serif;">. Basis for the cupcakes is the orange muffin recipe I used for the </span><a href="http://blog.nadine-perera.de/2013/02/muffin-bouquet-with-doctor-hat.html" style="font-family: Georgia, 'Times New Roman', serif;">Muffin Buket</a> <span style="font-family: Georgia, 'Times New Roman', serif;">decorated them with butter cream, mini Smarties, and "<a href="https://www.google.de/search?q=lachgummi&client=safari&sa=N&rls=en&biw=1278&bih=664&hl=de&tbm=isch&tbo=u&source=univ&ei=Q0eXUf-5Fs_itQagqoH4AQ&ved=0CDsQsAQ">Lachgummi</a>" - funny enough, you can use almost every form of Lachgummi fruit somehow use as a fish-tail, even the banana ;-) I had the idea again from </span><a href="http://pinterest.com/pin/473159504570146679/" style="font-family: Georgia, 'Times New Roman', serif;">Pinterest</a><span style="font-family: Georgia, 'Times New Roman', serif;">, but in this picture they probably used mini-M&Ms which have much richer colors than the mini Smarties I had. And, finally, I got to use my </span><a href="http://blog.nadine-perera.de/2013/03/monster-eyes.html" style="font-family: Georgia, 'Times New Roman', serif;">monster eyes</a><span style="font-family: Georgia, 'Times New Roman', serif;"> :-)</span><br />
<a name='more'></a><b style="line-height: 20px;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 12 muffins: </span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">200 g sugar </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 egg </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">100 g butter or margarine </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">finely grated zest of 1 orange </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">juice of half an orange </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">225 g flour </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 tsp baking powder </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">150 g yoghurt </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;"><br />For the butter cream:</span></span><br />
<div style="background-color: white; line-height: 20px;">
<span style="font-family: Georgia, Times New Roman, serif;">65 g butter</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 package of vanilla pudding mix</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon sugar</span></div>
<div style="background-color: white; line-height: 20px;">
<span style="font-family: Georgia, Times New Roman, serif;">120 ml milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">mini Smarties</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lachgummi for the tails</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://blog.nadine-perera.de/2013/03/monster-eyes.html">monster eyes</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; line-height: 20px;">
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<b><span style="font-family: Georgia, Times New Roman, serif;">Preparation:</span></b><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Grease the muffin tin or line with paper cases and measure out the ingredients.</span><br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc1ZC49Hk3_arqhVlil4NgVZ0xBlK2sCBxTUUD6VUy4rhCXAR5hPvU7uewszsr6BBoutwUXO3JKeCSWC1rPMBVfdT-7PahyphenhyphenJeew-PRgpg44Ka01z0Wi_Sek6QFJ7x-ahDuOvk2lWpMTg/s1600/P1010194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc1ZC49Hk3_arqhVlil4NgVZ0xBlK2sCBxTUUD6VUy4rhCXAR5hPvU7uewszsr6BBoutwUXO3JKeCSWC1rPMBVfdT-7PahyphenhyphenJeew-PRgpg44Ka01z0Wi_Sek6QFJ7x-ahDuOvk2lWpMTg/s640/P1010194.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Beat sugar, eggs, margarine, and orange zest until fluffy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMCosiu31xA60ZXTUqbAxLFxYh-m-ieYZ3AUUNKrpIXeJoCy3Y4RXdogRuzzHlHXKmXC2W25nnnzRcHOBLYG0j6EOAdlQOkImDJtUYNxF9wRrgtFSlrACwYa0MqPm33jhB5B8lZzEl6w/s1600/P1010195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMCosiu31xA60ZXTUqbAxLFxYh-m-ieYZ3AUUNKrpIXeJoCy3Y4RXdogRuzzHlHXKmXC2W25nnnzRcHOBLYG0j6EOAdlQOkImDJtUYNxF9wRrgtFSlrACwYa0MqPm33jhB5B8lZzEl6w/s640/P1010195.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Add flour, baking powder, yogurt and orange juice and stir briefly. Divide the dough evenly to 12 muffin cups and bake at 180° C for 20 min, test with a skewer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4NP1KGkzrKytNgq6ShQNgbQVHgoZJAyN1-rTSgEWe0XqgUzrvflGo22qqKXFitGvoYIBAD1FiTGJuswKJ5ufDhbuHZOKnO_cEV_Iyeq-3RKhIXvFGTWnBZgdoyRqI1AsCgEhpgYpaBo/s1600/P1010196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4NP1KGkzrKytNgq6ShQNgbQVHgoZJAyN1-rTSgEWe0XqgUzrvflGo22qqKXFitGvoYIBAD1FiTGJuswKJ5ufDhbuHZOKnO_cEV_Iyeq-3RKhIXvFGTWnBZgdoyRqI1AsCgEhpgYpaBo/s640/P1010196.JPG" width="480" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">The muffins are relatively flat, which is just right</span><span style="font-family: Georgia, 'Times New Roman', serif;"> for this type of decoration</span><span style="font-family: Georgia, 'Times New Roman', serif;">.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwdB2ViItdNOeCUf8ywcIB7ryc1r5gj3nqiyj6Wqd9ZTbH59FCVThOu50BYh4MADc9HSpFEfqs3CcBKHUWs7Gk0pMpEn-5kSeJbvkN9DeMn_8TG2fKWeFaVaxa9fq6Ko0UOi6huANo7U/s1600/P1010197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwdB2ViItdNOeCUf8ywcIB7ryc1r5gj3nqiyj6Wqd9ZTbH59FCVThOu50BYh4MADc9HSpFEfqs3CcBKHUWs7Gk0pMpEn-5kSeJbvkN9DeMn_8TG2fKWeFaVaxa9fq6Ko0UOi6huANo7U/s640/P1010197.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">While the muffins cool, you can already sort the mini Smarties.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSglJ1BH0KOlE9Z0b98teIECHu1Q_JQFNd_SCHS4cklYna4ehrlYF-EIlVpr7tNf7-ebe7PXxVoDEp_-0crU9F_WDE2sCtvRNSU6auZ3p4CH9FYpVaXLQwH0ffDC8wzu-3tSlXDrYB0u8/s1600/P1010199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSglJ1BH0KOlE9Z0b98teIECHu1Q_JQFNd_SCHS4cklYna4ehrlYF-EIlVpr7tNf7-ebe7PXxVoDEp_-0crU9F_WDE2sCtvRNSU6auZ3p4CH9FYpVaXLQwH0ffDC8wzu-3tSlXDrYB0u8/s640/P1010199.JPG" width="640" /></span></a></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">For the buttercream, prepare the pudding according to package instructions and allow to cool, stir in the butter and stir in the pudding by spoonfuls. Coat the muffins with butter cream.</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">Then use a </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 20px;">piece of Lachgummi (half a leaf, the tangerine, half an orange, the orange slice or even the banana - there are fish with a C-shaped fin, I learned that while diving!), as a tail fin layer the Smarties as scales onto the fish. My first fish had the scales layered facing the rear.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDtKEBXaP-YuBRpTNbiSj05BrkAOlqw6k34kbky2uYWTNiDQedsAeVpjIwhaPFTPUin4WheIjAt9MF4j2aGMJQhZzsk0T7Wly3yrl4DanQFLooPfL31ZIFevJl8gB3mFL3MDPhZSFmrU/s1600/P1010201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDtKEBXaP-YuBRpTNbiSj05BrkAOlqw6k34kbky2uYWTNiDQedsAeVpjIwhaPFTPUin4WheIjAt9MF4j2aGMJQhZzsk0T7Wly3yrl4DanQFLooPfL31ZIFevJl8gB3mFL3MDPhZSFmrU/s640/P1010201.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">For the other fish I reversed the direction of the scales and liked that better.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGjLxTXuRTUCnMpw6uGSLcOaCPftZra5qiB8kKpDu2brhn0KWWeikKNDEeRo-Wl64c2LBsgdSRnRB7zMio2gQDhl1JSD9_SHbaGbOa0QP02TgpXVqUVUtXm6jfIwP0BLfVwug8cUld4s/s1600/P1010202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGjLxTXuRTUCnMpw6uGSLcOaCPftZra5qiB8kKpDu2brhn0KWWeikKNDEeRo-Wl64c2LBsgdSRnRB7zMio2gQDhl1JSD9_SHbaGbOa0QP02TgpXVqUVUtXm6jfIwP0BLfVwug8cUld4s/s640/P1010202.JPG" width="480" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">My cupcake liners even </span><span style="font-family: Georgia, 'Times New Roman', serif;">were colored </span><span style="font-family: Georgia, 'Times New Roman', serif;">blue-white and would definitely pass as water :-) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQJDbwxBcgu_qdDTpnwKU7nj2QvQ-ygSxA5U4esD63xkfhSi9LgRxSjnRgvv3WwKmz7Xxdtj6s4hwStl3keQ_j7TY-FqDhdyoP1TrwD0i2mKQ-PTt8E6WRDD9oSKv3paurmDh7HqTTgo/s1600/P1010204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxQJDbwxBcgu_qdDTpnwKU7nj2QvQ-ygSxA5U4esD63xkfhSi9LgRxSjnRgvv3WwKmz7Xxdtj6s4hwStl3keQ_j7TY-FqDhdyoP1TrwD0i2mKQ-PTt8E6WRDD9oSKv3paurmDh7HqTTgo/s640/P1010204.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">And let's go to the party with the little guys! I mean, with the little ladies, judging by the lips, they are in fact girl fish, right? ;-)</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com10tag:blogger.com,1999:blog-6792836590473716218.post-32265979152318859052013-05-18T11:15:00.001+02:002013-05-18T11:15:08.580+02:00Striped Farfalle Pasta, dried for #PamK<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnDuPsmWkCY98cja614_SE-U7wIku7wsHb7HAufhnH3FP04hOLndXAi05YXKu3Odnnabyz7sZC3ZfUq3Zf4Pqkj-5HDFRzfH3hxWn70UTMv0oxMQNkLh7xURyxjHDqiVrfyCJ1lVekIo/s1600/P1010176.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnDuPsmWkCY98cja614_SE-U7wIku7wsHb7HAufhnH3FP04hOLndXAi05YXKu3Odnnabyz7sZC3ZfUq3Zf4Pqkj-5HDFRzfH3hxWn70UTMv0oxMQNkLh7xURyxjHDqiVrfyCJ1lVekIo/s400/P1010176.jpg" width="300" /></a><span style="font-family: Georgia, Times New Roman, serif;">I think homemade pasta makes a great gift, especially the colorful and patterned examples - if you can preserve them well, which means to dry them! I've tried a lot in this regard, by browsing various Chefkoch.de forums, which was a lot of fun. Since I've finally become the proud owner of a KitchenAid, I had to benchmark it, specifically with green pasta dough, the dough that I least like kneading by hand, and the main reason why I need a food processor!<br />Unfortunately, </span><span style="font-family: Georgia, 'Times New Roman', serif;">Kitty didn't deal too</span><span style="font-family: Georgia, Times New Roman, serif;"> well with this first dough, in fact, I had to send her in</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">for repair </span><span style="font-family: Georgia, 'Times New Roman', serif;">after only one week's use because the head kept raised during kneading (yes, I bought it just because of the design and I'm still not quite convinced that a much cheaper and only a bit uglier Kenwood wouldn't have been the better choice ... But she's just so pretty and blue :-)).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">When Kitty finally came back fixed (after about 3 weeks!), I obviously had benchmark her against the dough again, and this time she managed to do it unscathed. :-)<br />I mostly use this <a href="http://www.pastaweb.de/nudelteig/basisrezept-nudelteig-mit-ei/">recipe</a> with eggs - on the first try with spinach dough, I used another recipe, and the dough was far too soft, so I had to add tons of semolina. One really </span><span style="font-family: Georgia, 'Times New Roman', serif;">should </span><span style="font-family: Georgia, 'Times New Roman', serif;">use less eggs to compensate for the spinach. If you want to dry the pasta, it's best not to put salt in the pasta, because it attracts water. However, I have also dried</span><span style="font-family: Georgia, 'Times New Roman', serif;"> leftover pasta dough</span><span style="font-family: Georgia, 'Times New Roman', serif;"> including salt without problems!</span><br />
<a name='more'></a><b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients 700 g green dough:</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">250 g frozen spinach, </span><span style="font-family: Georgia, 'Times New Roman', serif;">steamed </span><span style="font-family: Georgia, 'Times New Roman', serif;">and mashed (after that 190 g)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">550 g semolina<br />2 TBS olive oil </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 800 g of white dough:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 eggs </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">500 g semolina </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 TBS olive oil</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Thaw the spinach, cook and then puree it, which makes quite a bit of water disappear already. Mix all the ingredients with the K-hook and then with the dough hook of Kitty into a smooth, elastic dough, it helps if you add the olive oil only at the end.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE66q6YVE0unIHKDTNhBgcliWg26jbMYuBlya_KZWvFfKvRyQkecsKiF3Fd_Y7jW6qWtfAV-QibewXFqHXo1f9kGeH5FYoT97BQnInbIOLqLgBT395jteaWuUP-lDrZaIk28vjTadaefY/s1600/IMG_5642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE66q6YVE0unIHKDTNhBgcliWg26jbMYuBlya_KZWvFfKvRyQkecsKiF3Fd_Y7jW6qWtfAV-QibewXFqHXo1f9kGeH5FYoT97BQnInbIOLqLgBT395jteaWuUP-lDrZaIk28vjTadaefY/s400/IMG_5642.jpg" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cut the dough into 4 parts and individually push each part through the pasta machine. I tried two ways to produce striped pasta: the stacking and the sticking method. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKnVrzHLUQ6JaoyVRUsgG2pr8DUGrTy-yhDFmekca757IyG4MGFWB8Vf4u8_TeCuH12wLBdFU0KtR-u0wFVJjsCmcFxEtcHW0hwUkmNmv7RxRb-20vAQ5oakw96AsPuyEqDao8ZqUu5A/s1600/IMG_5643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKnVrzHLUQ6JaoyVRUsgG2pr8DUGrTy-yhDFmekca757IyG4MGFWB8Vf4u8_TeCuH12wLBdFU0KtR-u0wFVJjsCmcFxEtcHW0hwUkmNmv7RxRb-20vAQ5oakw96AsPuyEqDao8ZqUu5A/s400/IMG_5643.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">For the stacking method, roll out equal amounts of white and green dough and stack the pieces of</span><span style="font-family: Georgia, 'Times New Roman', serif;"> colored </span><span style="font-family: Georgia, 'Times New Roman', serif;">dough, then cut of a piece across the stack the strip off a piece and roll this out thinly.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxJ7fEIGHRDBIBp0FVpZwDTpNoyOxQkjv2ii_Cb_n3-iPJjgpxy2RYMqbQZf-QMi7169Tq85rpDXvRyVmMkvIX_gdib3y5JxZyW-mNbj9YNpb4BMe8zYxe0vCkrX-EsGj4bA3ief8jSE/s1600/IMG_5644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuxJ7fEIGHRDBIBp0FVpZwDTpNoyOxQkjv2ii_Cb_n3-iPJjgpxy2RYMqbQZf-QMi7169Tq85rpDXvRyVmMkvIX_gdib3y5JxZyW-mNbj9YNpb4BMe8zYxe0vCkrX-EsGj4bA3ief8jSE/s400/IMG_5644.JPG" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeedn5UQIjRl-igkG9v2D6zlFg2ZRLXDRNEfgOUJBGR0OZ1gX0zLj3ApX5jWimlHeHHBiMsfwWkZO2_ELlamE3asQJh-SSOMC7_pnX7DRHwlx2rAeGhOaeWBKfbOdnJUttVBe-Q4Ngf8Y/s1600/IMG_5645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeedn5UQIjRl-igkG9v2D6zlFg2ZRLXDRNEfgOUJBGR0OZ1gX0zLj3ApX5jWimlHeHHBiMsfwWkZO2_ELlamE3asQJh-SSOMC7_pnX7DRHwlx2rAeGhOaeWBKfbOdnJUttVBe-Q4Ngf8Y/s400/IMG_5645.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">From this striped piece you get a long, striped stripe </span><span style="font-family: Georgia, 'Times New Roman', serif;">thanks pasta machine</span><span style="font-family: Georgia, 'Times New Roman', serif;">.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YYUVkOfXN_pydQ5VyFDSn85XcKdpPLF4F5pfLaqG1mUiZEsazt88qyilAIErppsOH0jan82va-JHm_II3MgRwctNxskz08ojQ9R4oE-PKzIxdgZvpLDSOf3iF_C8pCz8i56yZrQJIKo/s1600/IMG_5651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YYUVkOfXN_pydQ5VyFDSn85XcKdpPLF4F5pfLaqG1mUiZEsazt88qyilAIErppsOH0jan82va-JHm_II3MgRwctNxskz08ojQ9R4oE-PKzIxdgZvpLDSOf3iF_C8pCz8i56yZrQJIKo/s400/IMG_5651.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">That piece is then cut small in small rectangles, which are pressed together in the middle to form farfalle (butterflies) or bows.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIBNq_MiXWsK5MIrtxL1vW5WaL9ii-Zxtod07OiuZ4WUq5ZgbDJWu8VvQ_2eHV9PKhKX6stKQeNI5wU8PciCX4qt4rgOnMlUagJg4bUx9jN767q7eEC1XKyvuezab4f8jGu47mKIlgBk/s1600/IMG_5653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIBNq_MiXWsK5MIrtxL1vW5WaL9ii-Zxtod07OiuZ4WUq5ZgbDJWu8VvQ_2eHV9PKhKX6stKQeNI5wU8PciCX4qt4rgOnMlUagJg4bUx9jN767q7eEC1XKyvuezab4f8jGu47mKIlgBk/s400/IMG_5653.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">For the sticking method, take some strips of one color, which are already rolled out to the final </span><span style="font-family: Georgia, 'Times New Roman', serif;">thickness </span><span style="font-family: Georgia, 'Times New Roman', serif;">(I used "7"), and use a bit of water stick them to a wider strip of the other color in the same thickness. The same wide strips you get just from the use of cutting-Tagliatelle pasta machine. For the stripes of the same width, use the tagliatelle cutter of the pasta machine!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpsWgqSgdnX8Fnd0E3dUPSVJZc6no9IRXj27PL7GxkXCJMy_RwV5MrODDBgLNqGPhkAzqty4ojtjLK3HzcUF-TwKom0K17eE4g9PxZHDOfxOHh0ma6HF9C2wxrnJPfmpgTP8kLXtBpJE/s1600/IMG_5654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNpsWgqSgdnX8Fnd0E3dUPSVJZc6no9IRXj27PL7GxkXCJMy_RwV5MrODDBgLNqGPhkAzqty4ojtjLK3HzcUF-TwKom0K17eE4g9PxZHDOfxOHh0ma6HF9C2wxrnJPfmpgTP8kLXtBpJE/s400/IMG_5654.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Etwas antrocknen lassen und erneut ausrollen et voilà! Im Gegensatz zur Stapelmethode sind diese Nudeln natürlich nur auf einer Seite gestreift, dafür bleiben die Streifen gerader als bei der Stapelmethode.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dry the sticked stack for a little bit, push through the pasta machine again et voilà! In contrast to the stack method, this pasta is only striped on one side, but the stripes are neater than with the stacking method!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R55zzTwFPeJHp89-XHftMmMIjCpInVM89GKKDtagWtsOZ3zsYFJHXngwYC6vr0hGTCvpb-gWtDbgN0GjcRdBz0IBxkLoYgQ9TO_wwN_uA6qPVfGXEpNTHOs1Id1WYRKusM8LCZdTB50/s1600/IMG_5655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9R55zzTwFPeJHp89-XHftMmMIjCpInVM89GKKDtagWtsOZ3zsYFJHXngwYC6vr0hGTCvpb-gWtDbgN0GjcRdBz0IBxkLoYgQ9TO_wwN_uA6qPVfGXEpNTHOs1Id1WYRKusM8LCZdTB50/s400/IMG_5655.jpg" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">You can dry the farfalle rather quickly and easily on a floured kitchen towel.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD5daPVVj27ErdLVP4wW7E27WP-WiE84keLamgGQwSA9hunBNPfAA-KL6_K217NfiuWnKOB3lfByc7FH5meAaC6fEsl65CK_9PjwMos5Gx19Yms_2cyye7ciHEb3yxU2J7SP08ghXGNg/s1600/IMG_5662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuD5daPVVj27ErdLVP4wW7E27WP-WiE84keLamgGQwSA9hunBNPfAA-KL6_K217NfiuWnKOB3lfByc7FH5meAaC6fEsl65CK_9PjwMos5Gx19Yms_2cyye7ciHEb3yxU2J7SP08ghXGNg/s400/IMG_5662.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">If you want dry tagliatelle, you can make pasta nests or dry them straight on a clothes line quite well. Take care with pasta nests, they like to get moldy - wrap the nest very loosely, let the tagliatelle dry </span><span style="font-family: Georgia, 'Times New Roman', serif;">before forming the nests already, and place the nests on a floured cloth and not on a flat, smooth surface to dry!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyFJa778cLjw9x-E9yu1V37_5k7w1krYtST04sgbsGTkX4-e0PotHSfr9ywyZ9dvQuw2I9tXZknlZHT3U4J0eAD3E2BKYf7mamFnzjpLMy5ndl4sJ4bRn67XgHFDdw6QKyQD2NaZ_rhY/s1600/DSCF5156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyFJa778cLjw9x-E9yu1V37_5k7w1krYtST04sgbsGTkX4-e0PotHSfr9ywyZ9dvQuw2I9tXZknlZHT3U4J0eAD3E2BKYf7mamFnzjpLMy5ndl4sJ4bRn67XgHFDdw6QKyQD2NaZ_rhY/s320/DSCF5156.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Beim Wäscheständer eignen sich die dicken Streben am besten, damit die Nudeln nicht alle am Knick brechen und runterfallen. Ich polstere die Streben zusätzlich mit Küchenhandtüchern oder Topflappen aus.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">When using a clothes line, the thicker ribs are the best, such that the noodles do not break at the fold and fall down. I cushion the strut additionally with kitchen towels or pot holders.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sO9dPOfKUAeZPdS3cTWnPoQXyg4JsaWnaB4dnqdDWGFQvQDYlBDnYWUzpjglsKG8kuIbx08Ry1SbUMSXb2RbqfCYyPLu_MHsj6k6MgmEf8tlPw7jKOoZBfUN8kwXa9soaLgMWmvJnG0/s1600/IMG_5657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sO9dPOfKUAeZPdS3cTWnPoQXyg4JsaWnaB4dnqdDWGFQvQDYlBDnYWUzpjglsKG8kuIbx08Ry1SbUMSXb2RbqfCYyPLu_MHsj6k6MgmEf8tlPw7jKOoZBfUN8kwXa9soaLgMWmvJnG0/s320/IMG_5657.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">This is useful also to lift off the dried pasta directly on the towel or pot holder! :-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0I0QQ9W-FLxRahXBie2k8PWGITLfXQ6fZdLXkDfVbUVcU9ur4TMOstgnh3pU3wuZLcfPMBqhM_meaYGLSjNfsYLTME70A7kZyzMzMWflXXvZI2fjOrEZyyUidKEr-GHIcS69LH_hyphenhyphend0/s1600/IMG_5683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0I0QQ9W-FLxRahXBie2k8PWGITLfXQ6fZdLXkDfVbUVcU9ur4TMOstgnh3pU3wuZLcfPMBqhM_meaYGLSjNfsYLTME70A7kZyzMzMWflXXvZI2fjOrEZyyUidKEr-GHIcS69LH_hyphenhyphend0/s320/IMG_5683.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">I always pack the dried noodles in cellophane bags.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAZI7nyaN83z7KloyBs9j7fT4LdRqsh9Ea8JQAG58r5-wj7qZgYHjzFohyphenhyphenzKIvwWIj_5SJpxyUTGp1GbDucku9prsMrlg_qxbu1_BlFJmMMdfexRwPHtSygnHI-4Z-UeBIUuRAeSKQEk/s1600/P1010175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAZI7nyaN83z7KloyBs9j7fT4LdRqsh9Ea8JQAG58r5-wj7qZgYHjzFohyphenhyphenzKIvwWIj_5SJpxyUTGp1GbDucku9prsMrlg_qxbu1_BlFJmMMdfexRwPHtSygnHI-4Z-UeBIUuRAeSKQEk/s400/P1010175.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2J75irnonVx8e0qf2gnh5dx9_YHMMZJKlGR6QQ4fXAkOZKf3Di1J7OazTed1knmfeFfIh4ZHBvztRDtg2AWGWv9t1eiSoZFUnAkPyF7RVfNNGIKBqclrtBfzm9MdAcf08Ju8uydERGAU/s1600/DSCF5161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2J75irnonVx8e0qf2gnh5dx9_YHMMZJKlGR6QQ4fXAkOZKf3Di1J7OazTed1knmfeFfIh4ZHBvztRDtg2AWGWv9t1eiSoZFUnAkPyF7RVfNNGIKBqclrtBfzm9MdAcf08Ju8uydERGAU/s400/DSCF5161.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">For the tagliatelle, I might need some slightly longer bags next time, with these I have to break off the longer pieces of pasta.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1jnEJGoIKO7wqfwAuG0t90RY7KwHBor_DSvSQZoc47xtXO4tFQpYLzPXh9zGu-xdoIFIG45q6tP-6YsfOeKBHAR3VxraCVE0uCNcEFRzsPPYBWD4xJ_pdangcZVFJzLbGY4orvVPiDs/s1600/DSCF5151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1jnEJGoIKO7wqfwAuG0t90RY7KwHBor_DSvSQZoc47xtXO4tFQpYLzPXh9zGu-xdoIFIG45q6tP-6YsfOeKBHAR3VxraCVE0uCNcEFRzsPPYBWD4xJ_pdangcZVFJzLbGY4orvVPiDs/s400/DSCF5151.JPG" width="400" /></a></span></div>
Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-55644709339900003982013-05-09T16:46:00.002+02:002013-05-09T16:47:09.674+02:00Easter Egg Macarons for #PamK<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPpsr5WCQIXSL_2vhohoZZUeqKVknkIWPWThZ0hGS-OxT5nsgP4qX1xVigP2YHKRaievCtNW-g3Dc-lAJiD2EP6jJ7bMCef0s595IDHt7QDAWcEgwEglyPuT5imC4RnOdYODqj-teYH0/s1600/P1010180.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPpsr5WCQIXSL_2vhohoZZUeqKVknkIWPWThZ0hGS-OxT5nsgP4qX1xVigP2YHKRaievCtNW-g3Dc-lAJiD2EP6jJ7bMCef0s595IDHt7QDAWcEgwEglyPuT5imC4RnOdYODqj-teYH0/s320/P1010180.JPG" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;">After my faith in my macaron arts had been </span><span style="font-family: Georgia, 'Times New Roman', serif;">restored </span><span style="font-family: Georgia, 'Times New Roman', serif;">with the</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><a href="http://blog.nadine-perera.de/2013/03/heart-macaroons-for-jour-du-macaron.html" style="font-family: Georgia, 'Times New Roman', serif;">Heart Macarons</a><span style="font-family: Georgia, 'Times New Roman', serif;">, I had the idea to bake Easter egg </span><span style="font-family: Georgia, 'Times New Roman', serif;">macaron</span><span style="font-family: Georgia, 'Times New Roman', serif;">s for #PamK.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="" style="font-family: Georgia, 'Times New Roman', serif;">The motto was actually "childhood memories", but my exchange partner lives in a place called "Osterhofen" and together with the date of the exchange, I absolutely had to bake one Easter-themed item! </span><span style="font-family: Georgia, 'Times New Roman', serif;">Macarons </span><span class="" style="font-family: Georgia, 'Times New Roman', serif;">without food coloring are eggshell </span><span style="font-family: Georgia, 'Times New Roman', serif;">colored anyway </span><span class="" style="font-family: Georgia, 'Times New Roman', serif;">and colored sugar beads had already worked well on the <a href="http://blog.nadine-perera.de/2012/11/rainbow-snow-cake-with-snowman-macarons.html">Snowman Macarons</a>. </span><span class="" style="font-family: Georgia, 'Times New Roman', serif;">This time, I </span><span style="font-family: Georgia, 'Times New Roman', serif;">were </span><span style="font-family: Georgia, 'Times New Roman', serif;">folded the batter probably not quite long enough, the macarons weren't entirely smooth on the surface ... but better like that than if they break during baking!</span><br />
<a name='more'></a><span class="" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<a href="http://www.blogger.com/blogger.g?blogID=6792836590473716218" name="more"></a><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrHlwLJy1KX1oNn7-8Mn_SK013Am_DeE7xE2hJhyXkpZLQ8-EturrEGQ2wzpNfwYQXo-UXF4nFDWuvuKEZVRYEJvVpWohBgiOHJ-4dEa2lOm6m5axyWYFlNXRVRx_wTM6yIYIZw8YYww/s1600/P1010148.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrHlwLJy1KX1oNn7-8Mn_SK013Am_DeE7xE2hJhyXkpZLQ8-EturrEGQ2wzpNfwYQXo-UXF4nFDWuvuKEZVRYEJvVpWohBgiOHJ-4dEa2lOm6m5axyWYFlNXRVRx_wTM6yIYIZw8YYww/s200/P1010148.JPG" width="150" /></span></a><span style="font-family: Georgia, Times New Roman, serif;">100 g egg whites, room temperature (about 3 egg whites)<br />50 g sugar</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe9jRgBtE10Vb4dPTj5rCG78I6FK0okpn1GLxBNz6b5G5fjDnYa1BYfTP3dlOtJM78Eks1FHnTdlVUp1oXTIHOyKG6KAlncyPMoI1g-p4Lf_cPrIxBqYX4on3D4rGW0P2w6lPBEG3ZTU/s1600/IMG_5746.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>110 g ground almonds<br />200 g icing sugar</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">colored sugar beads</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />25 g chocolate</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">50 g cream cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia,"Times New Roman",serif;"><u>Energy:</u> about 70 kcal per Macaron<b><br /></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation:</b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Beat the egg whites until soft peaks form. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Add the sugar and beat until very stiff.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrjquF6RtHHv1JbzKxu36PaoRlNZZcGxhyphenhyphenDkyQuHTgpJnDv0Gp2bOvXuSQwYniJmq8aQHJ-DDdBBAmdu9UCCzK_QTQDI0IlHU8AqmWJtn43JSIv2e_epUbB8gUBmE4LX27-Fe9lO1voE/s1600/P1010150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrjquF6RtHHv1JbzKxu36PaoRlNZZcGxhyphenhyphenDkyQuHTgpJnDv0Gp2bOvXuSQwYniJmq8aQHJ-DDdBBAmdu9UCCzK_QTQDI0IlHU8AqmWJtn43JSIv2e_epUbB8gUBmE4LX27-Fe9lO1voE/s400/P1010150.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Mix almonds and icing sugar and fold in with a spatula. Initially the mass is really solid and will only slowly get more liquid, the batter should also remain relatively stiff (but not just as stiff as in my picture, obviously).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFexW6mS6pwKzszsh1hpkGyiuLJpIEPPS4LoFkm3bPsZPl2UoIcvt-pAuu20ZoJDHnbFP9WAzUJRzJloPe8qNQDeDDsfkP4Xgyy9oF4Azb6SKU6btC23KDfjALSOPAL-WFG6UkzBmMuig/s1600/P1010151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFexW6mS6pwKzszsh1hpkGyiuLJpIEPPS4LoFkm3bPsZPl2UoIcvt-pAuu20ZoJDHnbFP9WAzUJRzJloPe8qNQDeDDsfkP4Xgyy9oF4Azb6SKU6btC23KDfjALSOPAL-WFG6UkzBmMuig/s400/P1010151.JPG" width="400" /></a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Fill half of the macaron batter to fill into a piping bag with a large nozzle and pipe small egg shapes, cover them with the sugar beads and press them slightly. Repeat with the second half of the batter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84wKILcg8mpl5X0ip38ONHpG4SeShjKdNzOjg85ssuNghvqgZfdeO7nIaZZsiWziz-vvfOLwIkoQvZwqNsHCIkcU4MuOtNrPWdlba687chS_fsBcC2OpnmVl3FJfWAycSkUfn2w5gt4U/s1600/P1010154.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84wKILcg8mpl5X0ip38ONHpG4SeShjKdNzOjg85ssuNghvqgZfdeO7nIaZZsiWziz-vvfOLwIkoQvZwqNsHCIkcU4MuOtNrPWdlba687chS_fsBcC2OpnmVl3FJfWAycSkUfn2w5gt4U/s320/P1010154.JPG" width="320" /></span></a><span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RhelCqoE_YQFt-Y6Ob7cmf_E7Q29h7XScr1UXiKYcerrd-UGPj-TkezN2MtOrfNKuK6YNaub74QrqLNqHEnbNrt32sQlpVfVqAQ5xVdMZLMXZq2s6Ig9_5MEFQa9f5S8DPXtNWI7QMg/s1600/P1010152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RhelCqoE_YQFt-Y6Ob7cmf_E7Q29h7XScr1UXiKYcerrd-UGPj-TkezN2MtOrfNKuK6YNaub74QrqLNqHEnbNrt32sQlpVfVqAQ5xVdMZLMXZq2s6Ig9_5MEFQa9f5S8DPXtNWI7QMg/s320/P1010152.JPG" width="240" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Let the macarons dry for at least 30 min and then bake them at 150 ° C for 10-15 min.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I tried to pry a macaron carefully the sheet while the tray was still in the oven. When that was possible, they were perfect.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiithcqm-8tdco9jesCsKEQalius10Fy3p8CWmmpCtZeWmz6-Tcex7g0tNl9QMAOSmyZ8mkj3pjw0zvf9wUqgwLWghhmnlveSMre-DaT1ZuRUcBNUxZeAwJIYN_a1uqcbxSi01zhCzBduY/s1600/P1010156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiithcqm-8tdco9jesCsKEQalius10Fy3p8CWmmpCtZeWmz6-Tcex7g0tNl9QMAOSmyZ8mkj3pjw0zvf9wUqgwLWghhmnlveSMre-DaT1ZuRUcBNUxZeAwJIYN_a1uqcbxSi01zhCzBduY/s400/P1010156.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Let the macarons cool slightly, while melting the chocolate melt and mixing it with the cream cheese.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHfg_tiNm6yd7RMO0h3qbmJ3jCNYwBaFZaLQP1vDJxU06Ij3HgMVouBaQfRlMnlRWt5BPyaRsgEf4tMfgUk1mtk1OWuGeA-LiRJ9A_2OiEoMs_K_9kB2gvFg-NbTv9SA2L_1gHZVJiHE/s1600/P1010164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHfg_tiNm6yd7RMO0h3qbmJ3jCNYwBaFZaLQP1vDJxU06Ij3HgMVouBaQfRlMnlRWt5BPyaRsgEf4tMfgUk1mtk1OWuGeA-LiRJ9A_2OiEoMs_K_9kB2gvFg-NbTv9SA2L_1gHZVJiHE/s400/P1010164.JPG" width="400" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the mixture into a piping bag and </span><span style="font-family: Georgia, 'Times New Roman', serif;">sandwich</span><span style="font-family: Georgia, 'Times New Roman', serif;"> the macarons together in pairs. </span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">I used a "Milka-Löffel-Ei" package (like a small egg carton for 4 eggs) for packaging, hoping that they make it to the recipient accident free!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOuDN02BlW2TAUrnr4QQYuZ1-hbiSD8_rFVT9yC3ATEQ4wyJxYfsP8oiedf6S-WweRVWM-Z7_2oBV_6qQyPdKPa69V74wGVh876sZB8yGU0RcOH3pTOtgxXGMAEbkG6eYBZTanv_zxZ4/s1600/P1010190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOuDN02BlW2TAUrnr4QQYuZ1-hbiSD8_rFVT9yC3ATEQ4wyJxYfsP8oiedf6S-WweRVWM-Z7_2oBV_6qQyPdKPa69V74wGVh876sZB8yGU0RcOH3pTOtgxXGMAEbkG6eYBZTanv_zxZ4/s400/P1010190.JPG" width="400" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">And off went the mail from my kitchen!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3cf1MRjxNj6DQ06XTbh8yi4uv02CAfiWbH2KXFbTW0_vMIojLb9_jYi98lDum0AlemXClVi-8l3a5E4CkuZn50R-Npr3fFwYV37Z6uN7MkbuHyLEAQDsQnfJoGtr1EOxoh4Cf-QbqMQ/s1600/P1010192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3cf1MRjxNj6DQ06XTbh8yi4uv02CAfiWbH2KXFbTW0_vMIojLb9_jYi98lDum0AlemXClVi-8l3a5E4CkuZn50R-Npr3fFwYV37Z6uN7MkbuHyLEAQDsQnfJoGtr1EOxoh4Cf-QbqMQ/s400/P1010192.JPG" width="400" /></a></span></div>
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com2tag:blogger.com,1999:blog-6792836590473716218.post-18175305920681914712013-05-09T13:15:00.001+02:002013-05-09T13:15:29.439+02:00 Chocolate-Caramel Custard in a Jar for #PamK<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFxG_TGhJppuyjrWjoeE_jLlclbF0IUtwhofi4BvQu6f910RaK4mVnUfkkDk69D7Gbcw8jePNeR7bT5HhDFojRZf_iMIcGOBNK8ukm8i05Lg8tkuExx31t6n6eGFVpMpRtbPJ8sK0lyY/s1600/P1010173.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFxG_TGhJppuyjrWjoeE_jLlclbF0IUtwhofi4BvQu6f910RaK4mVnUfkkDk69D7Gbcw8jePNeR7bT5HhDFojRZf_iMIcGOBNK8ukm8i05Lg8tkuExx31t6n6eGFVpMpRtbPJ8sK0lyY/s400/P1010173.jpg" width="300" /></a><span style="font-family: Georgia,"Times New Roman",serif;">Another childhood memory of mine is </span><span style="font-family: Georgia, 'Times New Roman', serif;">custard</span><span style="font-family: Georgia,"Times New Roman",serif;">, which we have always made with readymade packaged custard powder. Some time ago, I had found an interesting <a href="http://www.chefkoch.de/forum/2,25,208585/Ich-kaufe-kein-Puddingpulver-mehr-D.html">thread in the chefkoch.de forum</a> titled "I will never buy packaged custard again" where some people posted great recipes for pudding from scratch - including these two for chocolate </span><span style="font-family: Georgia, 'Times New Roman', serif;">custard</span><span style="font-family: Georgia,"Times New Roman",serif;"> and caramel </span><span style="font-family: Georgia, 'Times New Roman', serif;">custard</span><span style="font-family: Georgia,"Times New Roman",serif;">. I decided that the </span><span style="font-family: Georgia, 'Times New Roman', serif;">custard</span><span style="font-family: Georgia,"Times New Roman",serif;"> would best be mailed in a </span><span style="font-family: Georgia, 'Times New Roman', serif;">glass </span><span style="font-family: Georgia, 'Times New Roman', serif;">jar and that it would be pretty to layer both puddings into the jar. After testing a </span><a href="http://pinterest.com/pin/473159504570271085/" style="font-family: Georgia, 'Times New Roman', serif;">complicated chocolate pudding recipe </a><a href="http://pinterest.com/pin/473159504570271085/" style="font-family: Georgia, 'Times New Roman', serif;">with egg yolks</a><span style="font-family: Georgia, Times New Roman, serif;">, I realized that I am not able to simultaneously deal with hot caramel and the clotting risk of egg yolk, and timing it such that both have the same texture and the layers in the jar work out! I also found the pudding with egg a bit too much, so I decided on the more classic chocolate pudding recipe below, and these two I was </span><span style="font-family: Georgia, 'Times New Roman', serif;">well </span><span style="font-family: Georgia, 'Times New Roman', serif;">able to prepare and layer in parallel! :-)</span><br />
<a name='more'></a><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;">chocolate </span><span style="font-family: Georgia, 'Times New Roman', serif;">custard</span><span style="font-family: Georgia,"Times New Roman",serif;">: </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">500 ml milk</span><span style="font-family: Georgia,"Times New Roman",serif;"><br />40 g cornstarch</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">30 g cocoa<br />50 g sugar </span><span style="font-family: Georgia,"Times New Roman",serif;"><br />caramel custard: </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">500 ml milk </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">40 g cornstarch</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">80 g sugar </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">1 pinch of salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia,"Times New Roman",serif;"><b>Preparation:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Measure out and prepare the ingredients.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQT69RWunVpIyQjSHsAyevcLuG4UEAuOo3NT8UeDwonks79491SS5HlumJ8d5RAP3XMGjGDeVkEZ8N_0I642mGZngJEkPI-q5QnH0QmX4TL4T1NYtimZtTmikod8UIQU1IneZCbufUwjM/s1600/P1010139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQT69RWunVpIyQjSHsAyevcLuG4UEAuOo3NT8UeDwonks79491SS5HlumJ8d5RAP3XMGjGDeVkEZ8N_0I642mGZngJEkPI-q5QnH0QmX4TL4T1NYtimZtTmikod8UIQU1IneZCbufUwjM/s640/P1010139.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix smooth both the cornstarch for the caramel custard and the cornstarch, cocoa and sugar for the chocolate custard with milk.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieLeoqq9svn8lhV7Ao6C8KKkPWbI2Ng6l7cTUGsuDfES_r7Ngkp4zSktgmdnzVd0WdipCczwo6bd4kso3PH2QQhtrmNkDV-Mc0zJxAEwE2RU9D1xlusqHwyGUQHShsFCIxaOQIvcA3E8/s1600/P1010142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgieLeoqq9svn8lhV7Ao6C8KKkPWbI2Ng6l7cTUGsuDfES_r7Ngkp4zSktgmdnzVd0WdipCczwo6bd4kso3PH2QQhtrmNkDV-Mc0zJxAEwE2RU9D1xlusqHwyGUQHShsFCIxaOQIvcA3E8/s640/P1010142.JPG" width="480" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a saucepan, caramelize the sugar until it is medium brown. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTdITTjtt2-buPi9qQIOcRK54lelNze6vszExoXqpVdwVvUIuU2dxuGIOqUp_kBc2ulzVv6SeTfS7hOHy3ApK9kJssWeEqF02E_kJ2fa-M3iIXkJM_RaRh6vtT-mgt8dBuelbxEwym38/s1600/P1010145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTdITTjtt2-buPi9qQIOcRK54lelNze6vszExoXqpVdwVvUIuU2dxuGIOqUp_kBc2ulzVv6SeTfS7hOHy3ApK9kJssWeEqF02E_kJ2fa-M3iIXkJM_RaRh6vtT-mgt8dBuelbxEwym38/s640/P1010145.JPG" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxo9UNb_t3OjXPbFujdt5iWKUKxoyI8w5G4R2RBrHT3H3a5R6UDBH_DCXEts4rou0wRDuUGF3mIRiih0eOz9Wu_EzoOqcuCEf7HwqHYwf_9wjC-IbeaUj_k5gmdyllsVKzzG0MgcCAys/s1600/P1010146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUxo9UNb_t3OjXPbFujdt5iWKUKxoyI8w5G4R2RBrHT3H3a5R6UDBH_DCXEts4rou0wRDuUGF3mIRiih0eOz9Wu_EzoOqcuCEf7HwqHYwf_9wjC-IbeaUj_k5gmdyllsVKzzG0MgcCAys/s640/P1010146.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Then pour the milk into the pot. There is a lot of hissing and the caramel will clump, but later it dissolves slowly back into the milk.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfLzLP_o_exEgccCvgXikxynVJwlTrosXPiS4SeI0iCqCk1I8F6DjI8RoOWNuDrS6sI2TJL6vDFlSJaxjN5KjlpIBPptXFSJ9eNJnwuXwjhSihExfEQ1ShjVg2yFpBO3svOTptQdqY1U/s1600/P1010088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfLzLP_o_exEgccCvgXikxynVJwlTrosXPiS4SeI0iCqCk1I8F6DjI8RoOWNuDrS6sI2TJL6vDFlSJaxjN5KjlpIBPptXFSJ9eNJnwuXwjhSihExfEQ1ShjVg2yFpBO3svOTptQdqY1U/s640/P1010088.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Now is a good time to set the milk for</span><span style="font-family: Georgia, 'Times New Roman', serif;"> the chocolate pudding to boil.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Once the caramel has dissolved into the milk completely and the milk almost boils, remove the pot from the heat, stir in the cornstarch mix, place the pot back on the heat and bring to a boil </span><span style="font-family: Georgia, 'Times New Roman', serif;">once </span><span style="font-family: Georgia, 'Times New Roman', serif;">while stirring. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Analogously, pour the cornstarch-cocoa-sugar-milk mixture into the hot milk for the chocolate pudding and bring to a boil again once, while stirring. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Quickly layer the custards into the jars and screw on the lid, so that it creates a vacuum, which also helps with the conservation! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXWyQF12016lCGdR3Q16eQoglCR7cPdd95_ClL0tMDQprEAIDkqlySpsK9kKJEnWBWD18mhyphenhyphenxVhFrclH9pe3IQaMuLXJ1xSCdjCimhtOAQDWQ-Xl6u_1IjxQm4p0tRRCRuzUa_oEJXfY/s1600/P1010147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXWyQF12016lCGdR3Q16eQoglCR7cPdd95_ClL0tMDQprEAIDkqlySpsK9kKJEnWBWD18mhyphenhyphenxVhFrclH9pe3IQaMuLXJ1xSCdjCimhtOAQDWQ-Xl6u_1IjxQm4p0tRRCRuzUa_oEJXfY/s640/P1010147.JPG" width="640" /></a></span></div>
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For <span style="font-family: Georgia, 'Times New Roman', serif;">some days, the custard will keep</span><span style="font-family: Georgia, 'Times New Roman', serif;"> without cooling. Bon appetit!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoEuVZvhthD26kc7vvbNT_9vqmj4YVJKELr2wA8zn8he7N4Zv_KfzkEBZLI5FXKeB5ygI6j6Qq4fBTqlYM_yvDxDNNzKqGp8p2w7ht7Ix43hOEtYVO8kZdvV_XNMh3USOKbTmfV2-JAM/s1600/P1010169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoEuVZvhthD26kc7vvbNT_9vqmj4YVJKELr2wA8zn8he7N4Zv_KfzkEBZLI5FXKeB5ygI6j6Qq4fBTqlYM_yvDxDNNzKqGp8p2w7ht7Ix43hOEtYVO8kZdvV_XNMh3USOKbTmfV2-JAM/s640/P1010169.JPG" width="640" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkqcJxwjYjE4qbF09WrkgcMlzLNEUbsLv6lhsHrn-AhrANZUgKqFr_qk4xhdZfh4EWTwfNghm0X7lAa4QjMj9yyWBudbeXe9iyQOQViFcd-uQA8T7T6tGx1S5AHf-vKvJGrsBhNCMp0g/s1600/P1010174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkqcJxwjYjE4qbF09WrkgcMlzLNEUbsLv6lhsHrn-AhrANZUgKqFr_qk4xhdZfh4EWTwfNghm0X7lAa4QjMj9yyWBudbeXe9iyQOQViFcd-uQA8T7T6tGx1S5AHf-vKvJGrsBhNCMp0g/s640/P1010174.JPG" width="640" /></a></span></div>
Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com1tag:blogger.com,1999:blog-6792836590473716218.post-27339216680983509222013-04-06T12:16:00.002+02:002013-04-06T12:16:55.283+02:00 Homemade Raider (now called Twix) for #PamK<div class="" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknsfO95p2kySxoRH-lMnDXDI4XQIUg8Us2mnO6EB6Q4A07StEYYGHk0E0Ozy_JeXksf6RG7naWx9r7f7woVcCEAAQYuPh17r-bkGnutz855cWD9-hCQOliBAPl_ZDQ5S0N5IEOu_Qgp8/s1600/Twix.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknsfO95p2kySxoRH-lMnDXDI4XQIUg8Us2mnO6EB6Q4A07StEYYGHk0E0Ozy_JeXksf6RG7naWx9r7f7woVcCEAAQYuPh17r-bkGnutz855cWD9-hCQOliBAPl_ZDQ5S0N5IEOu_Qgp8/s400/Twix.jpg" width="265" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknsfO95p2kySxoRH-lMnDXDI4XQIUg8Us2mnO6EB6Q4A07StEYYGHk0E0Ozy_JeXksf6RG7naWx9r7f7woVcCEAAQYuPh17r-bkGnutz855cWD9-hCQOliBAPl_ZDQ5S0N5IEOu_Qgp8/s1600/Twix.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a><span style="font-family: Georgia, Times New Roman, serif;">The theme for <a href="http://www.postausmeinerkueche.de/">"post/mail from my kitchen</a><a href="http://www.postausmeinerkueche.de/">"</a> is "childhood memories" this time. Since many of my sweet childhood memories (butter cream cake, waffles with vanilla sauce, truffles, Kinder-Riegel, ice cream) are unfortunately either impossible to mail or (almost) impossible to prepare at home, I had decided on homemade Toffifee and homemade Nutella. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After I had searched, sorted and compared recipes, it occurred to me suddenly that my exchange partner has a hazelnut-incompatibility and thus both ideas were out! So I came up with homemade Raider or Twix - no hazelnuts and actually a special childhood memory for me, since I still remember the "Raider is now called Twix" - <a href="http://retrofieber.blogsport.de/2012/01/29/raider-heisst-jetzt-twix-sonst-aendert-sich-nix/">advertising</a> in 1991 very well! So I baked a shortcrust base for my 22 x 22 cm brownie mold, the one I always use for the <a href="http://blog.nadineperera.de/2012/12/cashew-toffees.html">cashew toffees</a>.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I was able to use the crème caramel (dulce di leche) from the Russian store which I wanted to use for the Toffifee for the Twix instead, but it was a bit softer than the original caramel.</span></div>
<a name='more'></a><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 32 Bars:</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">125 g butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">125 g sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250 g flour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">400 g (1 can) Caramel Cream / Dulce di Leche / caramelized sweetened condensed milk</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">600 g of whole milk chocolate coating</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><u>Nutritional value:</u> 150 kcal per bar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b><b>Preparation:</b></span></div>
<span style="text-align: -webkit-auto;"><span style="font-family: Georgia, Times New Roman, serif;">I had found that I get just the original Twix-length if I cut the dough in the mold in half once.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYBBvfoKGrWuitZLOQf3dwv39UN1DHS5GXsfbnYoAczEWYoRoaVXjBPFVhbVR96EUzIZvA5UXrOOjhepFjfdgiF7lFU6soLeEu6nKyyVULTWYj7o4b9rqL5u-RQL0I5OOlGmOSrd03ng/s1600/P1010097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYBBvfoKGrWuitZLOQf3dwv39UN1DHS5GXsfbnYoAczEWYoRoaVXjBPFVhbVR96EUzIZvA5UXrOOjhepFjfdgiF7lFU6soLeEu6nKyyVULTWYj7o4b9rqL5u-RQL0I5OOlGmOSrd03ng/s320/P1010097.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Line the mold with baking paper - I draw box shapes around the bottom and the walls of the mold on baking paper, then cut the corners to make it then fold along the edges of the mold.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Prepare a pastry dough from of butter, sugar, flour and the egg. Press the dough into the mold and smooth it out. Prick the dough with a fork so that it bakes evenly and the air can escape during baking.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The readymade caramel cream from the can was sweeter than the caramel in Twix, so I added some salt. It was also softer, but I was not sure if boiling it down would work, so I've left it that way. Well chilled, the bar could still handled well enough. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjy9wYzQ5HPnGDTrE8l1TuI__Dc13RuVmv78YfCkqNEZyeQp-h-mFJ_PZ6j_FoaWRU_3l2iVBKIR4212jUGxyVEcwhLGYKfx4Iyi25OMG4LiRn3F5Yf_QBI19PvyOYu5C602IsQ_f7GZ0/s1600/P1010100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjy9wYzQ5HPnGDTrE8l1TuI__Dc13RuVmv78YfCkqNEZyeQp-h-mFJ_PZ6j_FoaWRU_3l2iVBKIR4212jUGxyVEcwhLGYKfx4Iyi25OMG4LiRn3F5Yf_QBI19PvyOYu5C602IsQ_f7GZ0/s320/P1010100.JPG" width="320" /></a> </span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Pour the salted caramel cream onto the baked base and set to cool for a few hours in a cold place or (faster) in the freezer. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu-xZo0gFHEMoKZDxVIWGPmfxmDeFjfeuZeui2qRhb48siwEgMOw6FCj-FK2JH3wNCrxF3X8N6C4V1wh4sfPl6qVmLJpH7AGrJe_agQC2yuISyX44UrWlxSMD5-jF-vmtSZzcf_gK8vA/s1600/P1010105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnu-xZo0gFHEMoKZDxVIWGPmfxmDeFjfeuZeui2qRhb48siwEgMOw6FCj-FK2JH3wNCrxF3X8N6C4V1wh4sfPl6qVmLJpH7AGrJe_agQC2yuISyX44UrWlxSMD5-jF-vmtSZzcf_gK8vA/s320/P1010105.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Raise the cold or frozen on board from the mold and cut it on a board in large Twix bars. For my mold, that made exactly 32 pieces (very easy to cut, since you only have to cut in half - we computer scientists love that ;-))</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5qcrqZzE0ji088b3HikDwkvM9AVmMCQO8FMnaV5SlhH_aFaxHLpAqrKElq-STIRkcM6XFyvhnW7UJJJJHgKz1mZUOIWMGc3mgyjiSAyHTz5zaNYWkoCma7EhNew8AeO5LMcJJovyvFk/s1600/P1010108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5qcrqZzE0ji088b3HikDwkvM9AVmMCQO8FMnaV5SlhH_aFaxHLpAqrKElq-STIRkcM6XFyvhnW7UJJJJHgKz1mZUOIWMGc3mgyjiSAyHTz5zaNYWkoCma7EhNew8AeO5LMcJJovyvFk/s320/P1010108.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Melt the chocolate (I did this directly in a pot on the stove on low heat, but please be careful that nothing burns) and cover the bar with it, set to cool on baking paper. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_f0ykYnDpoiwqJbQv0oGNM_AIkdUBa-hDLtS0ou-fBD_b2A0mTzCc8o5DKGGj0CXtU3Cbs7rW8eBRbcPCvRlvWwqijI1zvUnpzqlnOCELKNnolgOyVWP94hAhLCfH5J1zvz1JP-hu4I/s1600/P1010110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_f0ykYnDpoiwqJbQv0oGNM_AIkdUBa-hDLtS0ou-fBD_b2A0mTzCc8o5DKGGj0CXtU3Cbs7rW8eBRbcPCvRlvWwqijI1zvUnpzqlnOCELKNnolgOyVWP94hAhLCfH5J1zvz1JP-hu4I/s320/P1010110.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">With the remaining chocolate you can still pipe lines onto the bars (there will still be some leftover chocolate, so you do not use the whole 600 g). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;">Here is a comparison of original and counterfeit Twix. You can see it ( </span><span style="text-align: left;">homemade right), the biscuit base was softer and higher in me and the caramel was too soft. Some taste testers found my version even much better :-)</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Let the bars become firm, then they bars can be packaged, (of course, always in pairs!) And off goes the mail from my kitchen!</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com1tag:blogger.com,1999:blog-6792836590473716218.post-61753512961872919552013-03-20T22:36:00.000+01:002013-04-04T11:17:53.647+02:00Heart macarons for the "Jour du Macaron"<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfRqmXZiQySJKk_PCfUUb27giXz-54V0xcijqnkTlDRmy6eSSNzThcimjFweEwlNWH5F9RLmoO1GPK4VpJeyOhmT7W83s3RPFQe0GT_eHJfYPjZwE1MeWPBDnZsaeMddmRHoeTjN7vM8/s1600/P1010071.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfRqmXZiQySJKk_PCfUUb27giXz-54V0xcijqnkTlDRmy6eSSNzThcimjFweEwlNWH5F9RLmoO1GPK4VpJeyOhmT7W83s3RPFQe0GT_eHJfYPjZwE1MeWPBDnZsaeMddmRHoeTjN7vM8/s320/P1010071.jpg" width="320" /></a><br />
<span style="font-family: Georgia, Times New Roman, serif;">I wasn't really happy with my last macarons, the <a href="http://blog.nadine-perera.de/2012/11/rainbow-snow-cake-with-snowman-macarons.html">snowmen</a> and <a href="http://blog.nadine-perera.de/2013/03/sweet-condensed-milk-cake-with-bear.html">bears</a>, and I also wanted to practice heart macarons - they look so pretty on wedding cakes, but require some
practice! Which day to better start that practice than the "<a href="http://www.jourdumacaron.com/">Jour du Macaron</a>", which happens to be the Canadian beginning of spring, namely the 20th March aka TODAY?<br />So I did some research how it could be that the <a href="http://blog.nadine-perera.de/2012/04/macarons-au-chocolat-french-chocolate.html">macarons au chocolat</a> were perfect, with not a single one getting fissurs, while the <a href="http://blog.nadine-perera.de/2012/11/rainbow-snow-cake-with-snowman-macarons.html">snowmen</a> and <a href="http://blog.nadine-perera.de/2013/03/sweet-condensed-milk-cake-with-bear.html">bears</a> were so problematic. I took the the 7 egg whites recipe of the <a href="http://blog.nadine-perera.de/2012/04/macarons-au-chocolat-french-chocolate.html">macarons au chocolat</a> and converted it to 3 egg whites, and I got exactly the snowmen and the teddy bear recipes, so the composition was the same. My conclusion: I had folded the batter too long and I'm holding the 10-or 30-second rule responsible: <br />The Snowman <a href="http://www.raspberricupcakes.com/2011/12/christmas-red-velvet-snow-cake.html">recipe</a>
said: "Take care not to overmix, the mixture should flow like
lava and a streak of mixture spread over the surface of the rest of the
mixture should disappear after about 30 seconds." <br />The Bears- <a href="http://www.bakerella.com/tartelette-these-are-for-you/">recipe</a> said: "Run a knife through. If the line disappears after ten seconds, stop folding." </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">However, i</span>n the <a href="http://www.youtube.com/watch?v=G4OkfhA0uK8">French video</a>
that helped me make </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">the </span>perfect chocolate macarons, it does not look at all as if
anythig would flow together within 30 or 10 seconds, so this time </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">I ignored </span>both rules and left the dough extra thick and such that nothing happens with a cut in the batter for way more 30 seconds, and voilà, the
macarons turned out great and not a single had fissures! <br />I filled the macarons with butter cream, which was left over from a wedding cake test (more on that later!)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 15 large and 25 small macarons:</b><br /> 100 g egg whites, room temperature (about 3 egg whites) <br />2 g of red food coloring<br />50 g sugar</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe9jRgBtE10Vb4dPTj5rCG78I6FK0okpn1GLxBNz6b5G5fjDnYa1BYfTP3dlOtJM78Eks1FHnTdlVUp1oXTIHOyKG6KAlncyPMoI1g-p4Lf_cPrIxBqYX4on3D4rGW0P2w6lPBEG3ZTU/s1600/IMG_5746.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe9jRgBtE10Vb4dPTj5rCG78I6FK0okpn1GLxBNz6b5G5fjDnYa1BYfTP3dlOtJM78Eks1FHnTdlVUp1oXTIHOyKG6KAlncyPMoI1g-p4Lf_cPrIxBqYX4on3D4rGW0P2w6lPBEG3ZTU/s200/IMG_5746.jpg" width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;">110 g ground almonds <br />200g icing sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Butter cream:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">65 g butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 package of vanilla pudding mix</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">120 ml milk </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Energy:</u> about 70 kcal per Macaron</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Beat the egg whites with the food coloring until soft peaks form. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the sugar and beat until stiff. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mix almonds and icing sugar and fold it in using a spatula. Initially, the mass is pretty stiff and not liquid at all, and it should remain relatively solid!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put the macaron batter into a pastry bag with a large nozzle and pipe small Vs, </span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, 'Times New Roman', serif;">a little
thicker </span>at the beginning and at the end than at the edge. It's okay if there is still some room between the two legs of the V, as the macarons flow together a bit!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">On the first sheet, the hearts were too big, about 5 cm at the widest point. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">On the second sheet, I piped smaller macarons (about 4 cm at the widest point) and liked those quite well. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Allow the
macarons to dry </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">at least 30 min and then bake them </span>at 150° C between 10
and 15 minutes. I baked the larger ones for 15 min and the smaller ones for 13 min.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I
tried to lift a macaron carefully from the sheet </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">by hand</span> while the
sheet was still in the oven. When that's possible, the macarons are perfect. The hearts were practically falling off the baking paper and were really great in consistency!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I just hope that I can reproduce this once I really want to decorate a wedding cake with it!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">For
the buttercream, prepare the pudding according to package instructions and allow
to cool, whip the butter and stir in the pudding spoon by spoon. Transfer the butter cream into a piping bag, pipe small Vs again, onto the macarons, and press them together in pairs.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appétit et bon jour du macaron mes amis!</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-2862428312189664602013-03-15T21:45:00.002+01:002013-03-15T21:45:21.659+01:00Clara's Healthy Din-Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzGharTsUIayBjIsHdQ0AXrJsmS103sLugFtfd5mvI-J-9WCubtr-0BArTkwe7JDeDKqEkfJ1HWSh3J_nVV719m-qjj0XWaPmHX-rvBVf3vZxZ5F7P5EjGga8c6Sk1Xw_Y8npd8K7DjA/s640/blogger-image-1786469645.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzGharTsUIayBjIsHdQ0AXrJsmS103sLugFtfd5mvI-J-9WCubtr-0BArTkwe7JDeDKqEkfJ1HWSh3J_nVV719m-qjj0XWaPmHX-rvBVf3vZxZ5F7P5EjGga8c6Sk1Xw_Y8npd8K7DjA/s320/blogger-image-1786469645.jpg" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">My current "favorite kid" in my circle of friends is little Clara - because she loves pastry of all kinds and thus appreciates my hobby! Shortly after she had learned my name ("Din"), her mom returned home with the Christmas cookies that we had baked together. Since then, all kinds of cookies and sweets are also called "Din" by Clara, which makes me very proud!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Since Clara had been ill last week, I wanted to bake her some healty cookies for her cookie jar and that's how I made up the recipe for these cookies with spelt whole grain flour, brown sugar, and oats.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Also, I got to use the little cookie cutters wich my dad had given me for Christmas :-)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I thought that the "Dins" did taste a bit healthy, but Clara apparently likes them very much!</span><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 120 Cookies:</b><br />250 g spelt whole grain flour<br />50 g oats<br />100 g brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">150 g butter or margarine<br />1 Pck. vanilla sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">0,5 Pck. baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg<br /><br /><u>Energy:</u> 22 kcal per Cookie</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><b>Preparation: </b><br />With the K-hook of the stand mixer (yes, Kitty is back!), mix all the ingredients together, set to rest in a cold place if necessary.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Roll out the dough using some flour, and cut out the little shapes. The oats are a bit of a nuisance while cutting out cookies, but that's what we'll do for our fitness, right?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I used my cookie stamps to press little Cs and hearts into the cookies.</span><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifvY6B1XMyS7rDbAcg2VLVIpyT4ntJwYFWHyoi5FEHq2CcWoJYPcrnEGUSJsAkNsnWoffNW_QhLD16vYX5vIvHzpbHm_1lcMBOFUh5JEDkT0JQ_xZ-xvhAADGObh5x0Ys1rDWKeVEw8Q/s1600/IMG_5694.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifvY6B1XMyS7rDbAcg2VLVIpyT4ntJwYFWHyoi5FEHq2CcWoJYPcrnEGUSJsAkNsnWoffNW_QhLD16vYX5vIvHzpbHm_1lcMBOFUh5JEDkT0JQ_xZ-xvhAADGObh5x0Ys1rDWKeVEw8Q/s320/IMG_5694.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Since I found a rocket among the mini cookie cutters (what else could it be, any ideas?), and since I will make a great trip soon to see a rocket launch, I also made some <a href="http://www.dlr.de/rd/desktopdefault.aspx/tabid-2282/3421_read-5228/">T</a><a href="http://www.dlr.de/rd/desktopdefault.aspx/tabid-2282/3421_read-5228/">E</a><a href="http://www.dlr.de/rd/desktopdefault.aspx/tabid-2282/3421_read-5228/">XUS</a>- and <a href="http://www.dlr.de/rd/desktopdefault.aspx/tabid-2282/3421_read-10516/">RE</a><a href="http://www.dlr.de/rd/desktopdefault.aspx/tabid-2282/3421_read-10516/">XUS</a>-cookies for my nice colleagues. :-)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bake the cookies at 175°C for about 8 minutes, let them slide off the tray on the baking sheet to prevent them from overbaking.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">At my last visit, I had given Clara a little, personalized cookie jar that I made for her.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">She can move the cookies to this jar at home, but for the transport, I packed them into my super green bunny jar :-)</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-59090257595839704582013-03-15T21:45:00.001+01:002013-03-15T21:45:09.384+01:00Bouquet of Cinnamon Buns<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8B5ROWCJPmI6sKAbUGgnWfOnN5ZHFZkxhtKVYaoGn5fHus7DWqdRmtC6X7yFZHlzZsj8CDvX0s2W6qnc6d4EK_T0vN_uD5emJFMyihHDKGLETOWjXEBbv6O3ThfeUJL5ckrpe0_-ryI/s1600/IMG_5702.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8B5ROWCJPmI6sKAbUGgnWfOnN5ZHFZkxhtKVYaoGn5fHus7DWqdRmtC6X7yFZHlzZsj8CDvX0s2W6qnc6d4EK_T0vN_uD5emJFMyihHDKGLETOWjXEBbv6O3ThfeUJL5ckrpe0_-ryI/s320/IMG_5702.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">The <a href="http://blog.nadine-perera.de/2013/02/muffin-bouquet-with-doctor-hat.html">Cupcate Rose Bouquet</a> gave me the idea that my <a href="http://blog.nadine-perera.de/2012/07/cinnamon-buns-with-hermann-sourdough.html">favorite Hermann cinnamon buns</a> </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">could </span></span>also be presented in that manner - because that's much fancier than just sticking them into a basket, right?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Also, the cinnamon bun bouquet has the great advantage over the <a href="http://blog.nadine-perera.de/2013/02/muffin-bouquet-with-doctor-hat.html">cupcake bouquet</a>
that the construction is much easier to transport!
The butter cream is a bit sticky and unstable </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">after all</span></span>, unlike the </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://blog.nadine-perera.de/2012/07/cinnamon-buns-with-hermann-sourdough.html">cinnamon buns</a></span></span>. This time, everything went much faster and worked like a charm, such that I even arrived at the party super punctual :-)</span> </span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 1 flower pot </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">12 </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://blog.nadine-perera.de/2012/07/cinnamon-buns-with-hermann-sourdough.html">Hermann cinnamon buns</a></span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 1 cabbage head </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">tinfoil </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">12 toothpicks </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">napkin </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation: </b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Place the cabbage in the pot, possibly remove some leaves so that it fits well. Wrap the cabbage in aluminum foil. Arrange the cinnamon rolls with toothpicks on the cabbage and cover the
gaps where the aluminum foil glistens through with napkins strips.</span> </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Craft<span style="font-family: Georgia, Times New Roman, serif;"><span class=""> a little bow from two napkin strips and voila!</span></span> </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Since I had no other suitable bag at hand, the bouqut was even allowed to travel in my great and dearly beloved "Nadine-bag". It fit well and was super easy to transport that war... and of course, the bag came back home with me afterwards! ;-)</span><span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-84743373723310617542013-03-10T21:30:00.004+01:002013-03-26T17:54:47.004+01:00Sweet Condensed Milk Cake with Bear Macarons<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Recently, I was visiting the "newest" baby in my circle of friends, little Luisa. I had also baked her a gingerbread heart and a cake (for stressed-out parents) because I was invited for coffee. I thought that bear macarons would be the ideal ornament for a baby's birthday cake. Unfortunately, mine were nowhere near as perfect as the </span><a href="http://pinterest.com/pin/473159504570118287/" style="font-family: Georgia, 'Times New Roman', serif;">original</a><span style="font-family: Georgia, 'Times New Roman', serif;">, but I keep practicing! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">The cake was a sponge cake with sweetened condensed milk I had discovered <a href="http://pinterest.com/pin/473159504570673967/">here</a>, with the dark chocolate ganache that I fill into my <a href="http://blog.nadine-perera.de/2012/04/macarons-au-chocolat-french-chocolate.html">chocolate macarons</a>. I made the macarons without food coloring, only using homemade <a href="http://blog.nadine-perera.de/2012/09/elderberry-syrup.html">elderberry syrup</a> to dye them purple!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 35 macarons and 16 pieces of cake:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For the cake: <br />800 g sweetened condensed milk (2 jars) <br />8 eggs <br />250 g flour <br />1 tsp baking powder <br />120 ml oil <br />1/4 teaspoon salt </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For the macarons: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">90 g egg whites (about 3 egg whites) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">30 g sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 g powdered sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">110 g peeled, ground almonds </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">about 10 ml of </span><a href="http://blog.nadine-perera.de/2012/09/elderberry-syrup.html" style="font-family: Georgia, 'Times New Roman', serif;">elderberry syrup</a><span style="font-family: Georgia, Times New Roman, serif;"> or food coloring<br /><a href="http://blog.nadineperera.de/2012/09/holunderbeeren-sirup.html"></a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">about 30 g white chocolate </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For the ganache: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 g whipped cream </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">300 g dark chocolate, 55% cocoa </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g chocolate with 70% cocoa </span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Energy: 60 kcal per macaron, 400 calories per slice of cake </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparation:</b> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cake: Grease the baking pan. Beat eggs and sweet condensed milk until fluffy.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add flour, baking powder, oil and salt, stir briefly and fill into the mold. Bake at 175 °C for 60 min, test with a skewer.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Macarons: <br />Draw the bears heads on two sheets of baking paper, I used this <a href="http://www.bakerella.com/images/2012/08/bears.pdf">template</a> from the page with the original recipe. However, the ears of my bears turned out significantly smaller, so next time I would pipe them a bit bigger. </span><span style="font-family: Georgia, Times New Roman, serif;">Put the baking paper on a baking tray or the work surface </span><span style="font-family: Georgia, 'Times New Roman', serif;">with the painted side facing down</span><span style="font-family: Georgia, 'Times New Roman', serif;">. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mix the
almonds and icing sugar, I think that works better with a
mixer or whisk than with a stand mixer (which I found out, _after_ I especially repaired </span><span style="font-family: Georgia, 'Times New Roman', serif;">the blender</span><span style="font-family: Georgia, Times New Roman, serif;"> ;-))</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Beat the egg whites until stiff, gradually adding the sugar and then the elderberry syrup or food coloring. The color of the egg whites should be strong, because the powdered sugar will be added afterwards and make the color lighter.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Turn the colored egg whites onto powdered sugar and almonds and gently mix.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Do the 10-second test: When a solid line drawn with a spatula has disappeared into the batter after 10 seconds, the consistency is right. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fill the mixture into a piping bag with a large tip and pipe the teddy bear heads. <span class="">In the </span><a href="http://pinterest.com/pin/473159504570118287/"><span class="">original recipe</span></a><span class="">, they say to wait a few minutes before piping the ears, so that a
smooth skin forms on the head part and the macaron does not run, a
problem I had with my </span><span class=""><a href="http://blog.nadine-perera.de/2012/11/rainbow-snow-cake-with-snowman-macarons.html">snowman macarons</a>.</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">This time, the macarons were not runny, but quite a few had cracks! I
probably could have let them dry longer, but it was about 20
minutes. Well, I continue to try!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ganache: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Break the chocolate into pieces, boil the cream, remove it from heat and add the chocolate, stir until smooth and let cool. <br />Flip the macarons in pairs, fill about a third of the ganache into
the piping bag and </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">fill the macarons, fitting the pairs together. Let
the macarons dry a bit.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put the white chocolate into a plastic bag and melt it in a water bath or in the microwave at 50%. Cut the end of the bad open.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pipe a small dab of melted white chocolate on each bear face and let it dry again. Here
you can see that the bears in the background spent a little too much time in the oven ... but
luckily enough, the recipe yielded more than 2 trays, more than 20
bear macarons!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Paint eye</span><span style="font-family: Georgia, 'Times New Roman', serif;">s, nose and mouth with black food coloring </span><span style="font-family: Georgia, 'Times New Roman', serif;">onto the finished bears macarons.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">With the remaining ganache, decorate the cake and let it dry a bit.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Set the </span><span style="font-family: Georgia, 'Times New Roman', serif;">bear macarons onto the cake, maybe fix them in place with small dots of ganache.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">On the 26cm cake, eight bears fit </span><span style="font-family: Georgia, 'Times New Roman', serif;">comfortably</span><span style="font-family: Georgia, 'Times New Roman', serif;">! And of course, baby Luisa liked it :-)</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com2tag:blogger.com,1999:blog-6792836590473716218.post-35243032593318879312013-03-10T19:13:00.001+01:002013-03-10T19:15:51.439+01:00Monster Eyes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjye1JO8QXpIr1wNN6pSwwuO5TlaDZsrGHOUzDrXf6F66OWv0W3AVcmKKNG_nvgzOJd5mQ5NW4SaTv7FzL8VH5P-yi3QkqkluP5iZrKc8x7ziopYCCuBN3UstccCc9PaXS8XpD1ZC7xZsQ/s1600/IMG_5227.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjye1JO8QXpIr1wNN6pSwwuO5TlaDZsrGHOUzDrXf6F66OWv0W3AVcmKKNG_nvgzOJd5mQ5NW4SaTv7FzL8VH5P-yi3QkqkluP5iZrKc8x7ziopYCCuBN3UstccCc9PaXS8XpD1ZC7xZsQ/s320/IMG_5227.jpg" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">This recipe is ideal for small leftovers of royal icing, for example, from decorating <a href="http://blog.nadine-perera.de/2012/04/gingerbread-hearts.html">gingerbread hearts</a>. Since I had baked several recent Gingerbread (some of my friends had babies again), I even had the opportunity to produce the monster eyes in two stages, so that they have a pretty edge at the back, such that they can be stuck into all sorts of cakes, muffins or creams. In the United States you can buy those monster eyes readymade, but they are really very easy to make yourself! <span class="">Just take a some royal icing and black food coloring, and I think chocolate would also work!</span></span><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b><br />a little royal icing <br />black food coloring + brush or <br />black food color pen</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /><b><span class="">Preparation:</span></b><br /><span class="">Fill the Royal Icing into a pastry bag with a narrow tip (if it isn't in there already from the gingerbread heart-decorating) and pipe about 1 cm small dots on a sheet of baking paper. </span></span></div>
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<span class="" style="font-family: Georgia, 'Times New Roman', serif;">Every now and then, flatten</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">the tips before they dry</span><span class="" style="font-family: Georgia, 'Times New Roman', serif;">. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Set the dots to dry for several hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5EUEGeIeS8LNdViUwlxmZ6-ALxJLsRxCmm8ZfvBTfHP2rYifD6z87nrTKnD2jxP9wgfQg4we61nuxDVCSG_39D43TQ7QgzJNTOYqew0UJtp_5__oFqEJOIMkaUTXr4SLjJrLQ43vt6E/s1600/IMG_5224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5EUEGeIeS8LNdViUwlxmZ6-ALxJLsRxCmm8ZfvBTfHP2rYifD6z87nrTKnD2jxP9wgfQg4we61nuxDVCSG_39D43TQ7QgzJNTOYqew0UJtp_5__oFqEJOIMkaUTXr4SLjJrLQ43vt6E/s320/IMG_5224.jpg" width="320" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">With the black food coloring, </span><span style="font-family: Georgia, 'Times New Roman', serif;">paint small black dots</span><span style="font-family: Georgia, 'Times New Roman', serif;"> as pupils to the royal icing, let dry.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjye1JO8QXpIr1wNN6pSwwuO5TlaDZsrGHOUzDrXf6F66OWv0W3AVcmKKNG_nvgzOJd5mQ5NW4SaTv7FzL8VH5P-yi3QkqkluP5iZrKc8x7ziopYCCuBN3UstccCc9PaXS8XpD1ZC7xZsQ/s1600/IMG_5227.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSWSdah8pI-GD3BVVnrMc_Reqd2ZxiPnzOJWjIS7WaserUy9ZnS1O5IZcpcOKRE8EVxDghyphenhyphenJFCTBUB0k1zCOvJqQXRi8NRVwF-IKTcl4Ht4RRsftn-qCzuirrSAbhM5br7xE71wxE74E/s1600/IMG_5226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSWSdah8pI-GD3BVVnrMc_Reqd2ZxiPnzOJWjIS7WaserUy9ZnS1O5IZcpcOKRE8EVxDghyphenhyphenJFCTBUB0k1zCOvJqQXRi8NRVwF-IKTcl4Ht4RRsftn-qCzuirrSAbhM5br7xE71wxE74E/s320/IMG_5226.jpg" width="320" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia, 'Times New Roman', serif;">Turn the dried eyes upside down and pipe small, pointed bit of royal icing on the back, so you can push the eyes into dough </span><span style="font-family: Georgia, 'Times New Roman', serif;">like thumbtacks</span><span style="font-family: Georgia, 'Times New Roman', serif;">!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenbDCkMmTUiw0PFvGQC5zhyKWF658xEEKuVlbocLzcqJ6dQHMfnwx6l4mJHABHk30Do34IVxSgOUfkc8MRI6J1OXf-HkfoD_1b4S92cwf2hWcwdoqGm0OyvOzraSSWqMDuFTHcQDLooE/s1600/IMG_5410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphenbDCkMmTUiw0PFvGQC5zhyKWF658xEEKuVlbocLzcqJ6dQHMfnwx6l4mJHABHk30Do34IVxSgOUfkc8MRI6J1OXf-HkfoD_1b4S92cwf2hWcwdoqGm0OyvOzraSSWqMDuFTHcQDLooE/s320/IMG_5410.jpg" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Store in a plastic container and use for <a href="http://blog.nadine-perera.de/2012/11/bad-ass-bat-muffins.html">bats</a> , <a href="http://blog.nadine-perera.de/2012/12/rednosed-reindeer-muffins.html">reindeer</a>, Cookie Monsters, etc.!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKCpvezzbiT1fKyvWAHRiXWjYlOR7T9UqYbTxj0dSv4R9fOUU5zl3gkB0htzt5MPMAkM-ahXguwD-KeLADzkpYP5F_RcrxNv7r9mEOqd0Ewjq8mCmcLKgfmoUE_G0HRLfLsWS_hlztNA/s1600/IMG_5438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKCpvezzbiT1fKyvWAHRiXWjYlOR7T9UqYbTxj0dSv4R9fOUU5zl3gkB0htzt5MPMAkM-ahXguwD-KeLADzkpYP5F_RcrxNv7r9mEOqd0Ewjq8mCmcLKgfmoUE_G0HRLfLsWS_hlztNA/s320/IMG_5438.jpg" width="320" /></a></span></span></div>
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-48988449989924812622013-02-16T22:07:00.004+01:002013-02-16T22:13:33.301+01:00Muffin Bouquet with Doctor-Hat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ztnToUG9jnz0bgifQtBLFS2SXWF8NrSHf7d14JwzOztZx5EzqaqcJKfb8-JmOJ1PoV0IqLCBTnrL42qwHdG9aJDEKbW45nBrdkE2us7um3ktWGa-pgPGTz88DXjJV79An3ziNjf_pyE/s1600/IMG_5467.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ztnToUG9jnz0bgifQtBLFS2SXWF8NrSHf7d14JwzOztZx5EzqaqcJKfb8-JmOJ1PoV0IqLCBTnrL42qwHdG9aJDEKbW45nBrdkE2us7um3ktWGa-pgPGTz88DXjJV79An3ziNjf_pyE/s320/IMG_5467.JPG" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">Yesterday, </span><span style="font-family: Georgia, Times New Roman, serif;">a
colleague of mine celebrated her birthday and doctorate degree and for this occasion, I thought it a good idea to combine a
cupcake rose </span><span style="font-family: Georgia, 'Times New Roman', serif;">bouquet</span><span style="font-family: Georgia, Times New Roman, serif;"> with little doctor hats. Of course, not everything went as planned, especially in the transport department, there were a few minor hiccups. After
the first two doctor hats had a tragic accident with a
fallen electric mixer (onto the hats), the last doctor hat inexplicably broke on the transport by bus :-(<br />Luckily, we could re-assemble the hat for a few photos and since the doctorate exam had already been passed, it cannot mean any bad luck :-)</span><br />
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<a href="http://www.blogger.com/blogger.g?blogID=6792836590473716218" name="more"></a><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 12 muffins: </b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 200 g sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g butter or margarine </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">finely grated zest of 1 orange </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">juice of half an orange </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">225 g flour </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">150 g yoghurt </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />
butter cream: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">125 g butter </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pack Vanilezucker </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">130 g powdered sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a little milk </span><br />
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doctor hats: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small hemispherical chocolates (e.g., Lindt Fioretto mini) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">small chocolate squares (e.g., After Eight) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">gummy cords (e.g., licorice or Haribo) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">some melted chocolate </span><br />
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decoration: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">flower pot </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">cabbage </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">ribbon </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">toothpicks </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">napkin </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Energy: 316 kcal per Cupcake</span><br />
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<b>Preparation:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Stir sugar, eggs, margarine, and orange zest until fluffy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1gWOfp2jH8AnMnAcDxaB5CJ6gjlZnXjIvrwLetcHNfEEVR3CWwcx_m3fcl_ZY9BCzMKjwTr0SwdxbPWQBM9ri4DSgrmBYUKMoer0yhBKSfF3Nm1VEPxVKPbfmdWep1IIPsbfUKGVq7Y/s1600/IMG_5441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1gWOfp2jH8AnMnAcDxaB5CJ6gjlZnXjIvrwLetcHNfEEVR3CWwcx_m3fcl_ZY9BCzMKjwTr0SwdxbPWQBM9ri4DSgrmBYUKMoer0yhBKSfF3Nm1VEPxVKPbfmdWep1IIPsbfUKGVq7Y/s320/IMG_5441.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Add flour, baking powder, yogurt and orange juice and stir briefly. Divide the batter evenly into 12 muffin cups and bake at 180 ° C for 20 min, test with a skewer.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV1Q4WqbiahfMdb5DXHEbAPxxxqnyM0_gAWBiS0nlcUe3gND6boXPEr6YTt666jW4Cjoaun_ShPd9QDMj622ReCkDvnQQRkyQZTJbNaunrQ5V9-UIr7vjn9-QjGy1qL7FkPGXNJxTkio/s1600/IMG_5442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheV1Q4WqbiahfMdb5DXHEbAPxxxqnyM0_gAWBiS0nlcUe3gND6boXPEr6YTt666jW4Cjoaun_ShPd9QDMj622ReCkDvnQQRkyQZTJbNaunrQ5V9-UIr7vjn9-QjGy1qL7FkPGXNJxTkio/s320/IMG_5442.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">For the doctor hats, some sweets work better than others. My
sister gave me the hint that the mini Fioretto Lindt have the perfect
hemispherical shape and size, on top of it is an After Eight.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7Ml11bPQkDHGosZdwR0dyEQkjkmRnY7Z39D4ud72kYBaqD-8ALIeTveHTTxhWvdQ8oIyf2QUF7B-OP_h4kj3EpBy3VAf9t7dlY9J-V01Lk5DNkLeC4AOFO9D6DHmgUHUCI7Felzol0Q/s1600/IMG_5449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7Ml11bPQkDHGosZdwR0dyEQkjkmRnY7Z39D4ud72kYBaqD-8ALIeTveHTTxhWvdQ8oIyf2QUF7B-OP_h4kj3EpBy3VAf9t7dlY9J-V01Lk5DNkLeC4AOFO9D6DHmgUHUCI7Felzol0Q/s320/IMG_5449.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">With a toothpick, make a hole in the middle of the After Eight, cut a piece of gummy cord and cut it in at one end. Dip the other end in a little melted chocolate, pull it through the hole and stick it onto the Fioretto with melted chocolate. Set to dry and do not let the mixer fall on them!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiW6Us9qTbS1_ewkNHwiEvyBGtQiwGmVRdRxaGSUuY01L5yQ2dXRQOdi2O4dvCLK_bRgL9vA-D35IvfvrhNSQRXHnfP47W45-hCfx1LaMrXj-9zYuceMCO0AXBrqQb7l4CpiTVxV1sTY/s1600/IMG_5451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiW6Us9qTbS1_ewkNHwiEvyBGtQiwGmVRdRxaGSUuY01L5yQ2dXRQOdi2O4dvCLK_bRgL9vA-D35IvfvrhNSQRXHnfP47W45-hCfx1LaMrXj-9zYuceMCO0AXBrqQb7l4CpiTVxV1sTY/s320/IMG_5451.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Put the cabbage into the pot, possibly remove the outer leaves, such that just one hemisphere sticks out. Tie the ribbon around the pot. Stick the muffins onto the cabbage with toothpicks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXWjskD5f6VLKOBcXwMr_kxmWX2aeafeHl3BSFS1TvUxRyLO3L080ZYCEWP5QhB-xjYYlme4G2QtSMCLevb0RmauDYcsND7VqQa5tcYX3BEW9Q02nK-4d6YFh0vFchftMQJ06KcZSSQs/s1600/IMG_5452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXWjskD5f6VLKOBcXwMr_kxmWX2aeafeHl3BSFS1TvUxRyLO3L080ZYCEWP5QhB-xjYYlme4G2QtSMCLevb0RmauDYcsND7VqQa5tcYX3BEW9Q02nK-4d6YFh0vFchftMQJ06KcZSSQs/s320/IMG_5452.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">I should have been picked up for the transportation of my masterpiece by car. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Unfortunately,
my driver couldn't come after all and I had thought about how I could
manage the transport of the bouquet in this weather with public transportation. </span><span style="font-family: Georgia, Times New Roman, serif;">My
idea was to use a box from a lamp packaging, which already contained a
cardboard spacer that would center the whole thing, and also fit
perfectly in size (as I checked again for safety's sake).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxIbqMwx2zz48niq8A_sCo82PcOc1vt9ATZPfBY5x7R38fZHUDaDEf6846xPfN97nOO1r11xBZBmSAtB3tN5Q7-JLlKBJ5q689SJ7nWWaDMY4Ls6XXiDy8sDgz9xAx83aZhc-YGyKbag/s1600/IMG_5453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxIbqMwx2zz48niq8A_sCo82PcOc1vt9ATZPfBY5x7R38fZHUDaDEf6846xPfN97nOO1r11xBZBmSAtB3tN5Q7-JLlKBJ5q689SJ7nWWaDMY4Ls6XXiDy8sDgz9xAx83aZhc-YGyKbag/s320/IMG_5453.JPG" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">In
addition, the box already had an opening on the side,
which was very helpful</span><span style="font-family: Georgia, 'Times New Roman', serif;"> to maneuver the </span><span style="font-family: Georgia, 'Times New Roman', serif;">bouquet</span><span style="font-family: Georgia, 'Times New Roman', serif;"> into</span><span style="font-family: Georgia, 'Times New Roman', serif;"> the box and out again. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">once all muffins are placed on the cabbage, you can fill out the spaces with folded little strips of the napkin.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Then we need the buttercream for the roses: beat butter until fluffy.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Stir in vanilla and powdered sugar, drizzle a little milk if necessary. The buttercream tastes extremely sweet alone, but together with the muffins, it actually tastes quite nice!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Fill the cream into a pastry bag with a large star tip and pipe from the inside outwards to make roses.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Finished is bouquet!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Place the (last remaining) doctor hat and pray for a secure transport.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Place the </span><span style="font-family: Georgia, 'Times New Roman', serif;">bouquet</span><span style="font-family: Georgia, Times New Roman, serif;"> in the box, stow the box in a large bag as evenly as possible, and take it into the snow storm!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">On the journey, check the box and see with dismay that the stupid After Eight has broken even though completely unprovoked. :-( </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Fortunately, it was still possible to stick it back together for a photo with the Dr.,
so that the gift was still a success :-) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cheers and congratulations
again!</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-79679743049087104982013-02-13T21:25:00.001+01:002013-02-13T21:29:04.324+01:00Cake of Death - Happy Valentine's Day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDruy970MBSkyGA6DeWxB9NkoMhJkOFST-SZFvs7HGLHxdvG1NhEgfOTeUUnpA2eXjTnD9tqdstsD68Xdm0m_4Sf0jEolWWqfPMX3AcqC2dFnssmEdZrokkaYa460IY9cNSoM2RJVgZ14/s1600/IMG_5432.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDruy970MBSkyGA6DeWxB9NkoMhJkOFST-SZFvs7HGLHxdvG1NhEgfOTeUUnpA2eXjTnD9tqdstsD68Xdm0m_4Sf0jEolWWqfPMX3AcqC2dFnssmEdZrokkaYa460IY9cNSoM2RJVgZ14/s320/IMG_5432.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">After I had made </span><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://blog.nadine-perera.de/2012/09/cookies-of-death-notfunny-lemmings-and.html" style="font-family: Georgia, 'Times New Roman', serif;">death cookies</a></span><span style="font-family: Georgia, 'Times New Roman', serif;"> for my best friend's birthday, who is a big fan of the <a href="http://www.nichtlustig.de/">Notfunny comics</a>, he promptly gave me the matching "cake mold of death"</span><span style="font-family: Georgia, 'Times New Roman', serif;"> for my birthday </span><span style="font-family: Georgia, 'Times New Roman', serif;">:-) Now, you cannot bake such a cake for just any occasion - you wouldn't want the recipient of the cake to take it the wrong way! So I decided spontaneously on a counter-measure to the</span><span style="font-family: Georgia, 'Times New Roman', serif;"> Valentine's Day-induced </span><span style="font-family: Georgia, 'Times New Roman', serif;">ubiquitous <a href="http://pinterest.com/nadineperera/love/">hearts and love motives in Pinterest</a> and everywhere, and </span><span style="font-family: Georgia, 'Times New Roman', serif;">devoted</span><span style="font-family: Georgia, 'Times New Roman', serif;"> this cake to all the singles for Valentine's Day ;-) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNjr9a92vcMTFtgWbp1Y3B5X35AXJdVz9NVhIWjmo0ZxrNlMJ_Po7LVFgDAdyZQG-3UD8tf4ilE7qTZdsxVDJMlkpKRDeFKG8CmppV7dKfA8f8KpSFwU24H87Lhl6Qvh8P6rtDfwYDkKU/s1600/IMG_5427.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a><span style="font-family: Georgia, 'Times New Roman', serif;">By the way, my colleague found this </span><span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.chefkoch.de/rezepte/403261129586511/Schneller-Nusskuchen.html" style="font-family: Georgia, 'Times New Roman', serif;">recipe</a> </span><span style="font-family: Georgia, 'Times New Roman', serif;">on Chefkoch.de, and I wanted give it a try, because it contains neither oil nor butter.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<a name='more'></a><a href="http://www.blogger.com/blogger.g?blogID=6792836590473716218" name="more"></a><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 1 death cake and 3 muffins:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 200 g sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pack vanilla sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 eggs </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">150 ml milk </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">50 ml rum </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">200 g </span><span style="font-family: Georgia, 'Times New Roman', serif;">ground </span><span style="font-family: Georgia, 'Times New Roman', serif;">hazelnuts or almonds </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 g flour </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 packet of baking powder, </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">margarine and flour for the mold </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">150 g of whole milk chocolate coating </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 g white chocolate </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">20 g dark chocolate </span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><u>Nutrition:</u> 2418 kcal for the cake (without chocolate), 303 calories per muffin </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Preparation:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"> Coat the mold with margarine </span><span style="font-family: Georgia, 'Times New Roman', serif;">using a paper towel</span><span style="font-family: Georgia, 'Times New Roman', serif;">, cool and sprinkle with flour, tap off excess flour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Stir sugar and eggs until frothy, then </span><span style="font-family: Georgia, 'Times New Roman', serif;">briefly </span><span style="font-family: Georgia, 'Times New Roman', serif;">stir in the remaining ingredients. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Pour the batter into the mold of death and smooth it a bit.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bake at 180 ° C for 40 min, test with a skewer. Set the mold on a wire rack to cool or, as has worked extremely well for me today, set it directly into the snow to cool! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Turn the cake out of the mold and let it rest </span><span style="font-family: Georgia, 'Times New Roman', serif;">a little</span><span style="font-family: Georgia, 'Times New Roman', serif;"> on a wire rack. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I was pleasantly surprised with this cake, since I used to have trouble getting the <a href="http://blog.nadine-perera.de/2012/05/bmw-m3-bear-rehrucken.html">bear cake</a> to come out of the mold in once piece, bit the result was very good this time - either due to the better
quality of the mold, or it was the method with the snow... but I'll need more tests in order to
decide that. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I certainly was impressed how well the cake came out of the mold and how well the details were visible! </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Melt the
whole milk chocolate coating over hot water and cover the cake with it,
making sure that the details remain visible by not applying the chocolate too thick. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Let the first chocolate layer dry slightly. Then fill the white parts with the white chocolate and finally the dark parts and lines with dark chocolate. I find it most convenient to melt the chocolate in the same piping bag or a plastic sandwich bag in warm water that I use to pipe it. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Happy Valentine's Day, you singles! ;-)</span><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-49367153993236757102013-02-11T22:57:00.000+01:002013-02-12T14:29:24.245+01:00Dessert with yogurt and fruits<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYvIhaPH8jm33XFxadWosCNbESkZl6VM2WNjpc2V6q37yJpB-3qtPxQQSLP_0nSWnvL5bgD5xYVbwNUNiP5t2LXzHJ-kHuTbDRZJ3zqRerSm5c7RmBHTz0YapTZKw9mgmDJ6JcB0tCAA/s1600/IMG_5398.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYvIhaPH8jm33XFxadWosCNbESkZl6VM2WNjpc2V6q37yJpB-3qtPxQQSLP_0nSWnvL5bgD5xYVbwNUNiP5t2LXzHJ-kHuTbDRZJ3zqRerSm5c7RmBHTz0YapTZKw9mgmDJ6JcB0tCAA/s320/IMG_5398.jpg" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">If
you're looking for a dessert that is fast and easy to prepare and rather light in addition, just go with the yogurt and fruit combo, layered </span><span style="font-family: Georgia, 'Times New Roman', serif;">decoratively</span><span style="font-family: Georgia, 'Times New Roman', serif;"> into a glass. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I used Greek yogurt with 10% fat, low-fat yogurt would be even lighter, of course, but won't keep you sated just as long... </span><span style="font-family: Georgia, 'Times New Roman', serif;">The
fact that the yogurt tastes a bit sour, makes the fruits taste very sweet in comparison,
although the mixed berries also contain some rather sour fruits. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The dessert can be prepared well in advance and looks </span><span style="font-family: Georgia, 'Times New Roman', serif;">pretty </span><span style="font-family: Georgia, 'Times New Roman', serif;">with the colorful layers in the glass. You get yet a</span><span style="font-family: Georgia, 'Times New Roman', serif;">nother layer of color if you mix some of the fruit with the yogurt before piling it into the glass.</span></div>
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<a name='more'></a><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 500 g Greek yogurt (10% fat), </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">500 g frozen fruit (mixed berries, raspberries or strawberries) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">40 g sugar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><u>Energy:</u> 315 kcal per serving </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Preparation:</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Puree </span><span style="font-family: Georgia, Times New Roman, serif;">one third of the fruit with the sugar, keep a couple of pretty berries for decoration and let them thaw individually. Stir smooth the yogurt </span><span style="font-family: Georgia, 'Times New Roman', serif;">in its cup</span><span style="font-family: Georgia, 'Times New Roman', serif;">. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Alternately layer pureed fruit, yogurt and frozen fruit into the glasses, decorate with thawed
fruit (shake off the thawing juice first)! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you want, you can also add crumbled crackers or cereal, and decorate it with some juice. Bon appetit!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjOxqKWijpA1PIRVk1mXxKPtkn_CtGUfltjwFn_Xx7iWaNGzoVjwLe-rAEgxwr00k4obzu72hhgs0dw6VwrFgUoZMD5i5OXyYjbLoYihdesm7EBsk7gPyRMo4Lt8P67SbVgG43Mt5wd4/s1600/IMG_5409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjOxqKWijpA1PIRVk1mXxKPtkn_CtGUfltjwFn_Xx7iWaNGzoVjwLe-rAEgxwr00k4obzu72hhgs0dw6VwrFgUoZMD5i5OXyYjbLoYihdesm7EBsk7gPyRMo4Lt8P67SbVgG43Mt5wd4/s320/IMG_5409.JPG" width="320" /></a><br />
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Nadinehttp://www.blogger.com/profile/04956299326608624045noreply@blogger.com0tag:blogger.com,1999:blog-6792836590473716218.post-24667686950442799712013-01-23T11:23:00.000+01:002013-02-06T09:04:52.719+01:00St. Lucia's Bread Wreath Crown<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_6ZoVh6zQM2BEfr1aNjzAiqNaDlz5AgIvaKz8swIzRSZblD9WPIkMopfMHUJ7KnnQGVYGCVIZg-EUC98TQka1FwiedxrZD69YZpTVBD3-Xnam2LD_dKaiCsC9U0KSrHcBnYlg4OBPRo/s1600/IMG_5208.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_6ZoVh6zQM2BEfr1aNjzAiqNaDlz5AgIvaKz8swIzRSZblD9WPIkMopfMHUJ7KnnQGVYGCVIZg-EUC98TQka1FwiedxrZD69YZpTVBD3-Xnam2LD_dKaiCsC9U0KSrHcBnYlg4OBPRo/s320/IMG_5208.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><span class="">When I</span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class=""> saw </span></span> </span><a href="http://www.greenkitchenstories.com/swedish-lucia-saffron-buns-video/"><span class="">these Lucia buns with saffron</span></a><span class=""> </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class="">on Pinterest, </span></span></span></span>I </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class="">immediately </span></span>had to think of my friend Lucy, whom I visited recently in her new house. </span>St. Lucia Day on December </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">13 had certainly passed already, but </span>I still liked the idea a lot. <span class="">However,
I like to give </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class=""> bread and salt for </span></span>house warming parties, and thus I
continued to search for Lucia bread and </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class="">found </span></span>something even better: a
</span><a href="http://www.breadworld.com/Recipe.aspx?id=63"><span class="">sweet bread in the form of a braided crown with candles on it</span></a><span class="">! </span><a href="http://en.wikipedia.org/wiki/Saint_Lucy"><span class="">Lucia</span></a><span class=""> is derived from "lux", Latin for "light", and in Sweden they have a </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class="">tradition that </span></span>on </span><a href="http://en.wikipedia.org/wiki/Saint_Lucy%27s_Day"><span class="">Lucia Day</span></a><span class="">, that the eldest daughter of the house wears a crown with
lighted candles, because Holy Lucia probably </span></span><span style="font-family: Georgia, Times New Roman, serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;"><span class="">wore
a crown of candles, </span></span>to have her hands free when she brought food to other pursued Christians. </span>So we had Lucia bread and salt for my visit :-)</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients for 1 large and 1 small wreath:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"> 250 ml milk </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">125 g butter or margarine </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">500 g flour </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 package dry yeast </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon saffron threads </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100 g sugar</span><br />
<br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 teaspoon salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 beaten egg<b></b></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Raisins for decoration </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><u>E</u><span style="font-family: Georgia, Times New Roman, serif;"><u>nergy:</u> 3272 kcal total</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Preparation: </span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Melt eat milk and butter in a saucepan or in the microwave. Mix flour
and yeast in a large bowl with the dough hook of the hand mixer, add all ingredients including salt and knead to a smooth dough, which separates well from the bowl bottom, possibly add a little flour. Allow the dough to rise until its volume has doubled, about 1 hour in a warm place or, in my case, </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">overnight in </span>the fridge!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Especially </span><span style="font-family: Georgia, Times New Roman, serif;">for this recipe, </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;">I had </span>bought </span> saffron threads, measured and crumbled them, but added them only to the final dough. Maybe that's why it was he was not really yellow? I guess that it would be better to add the saffron to the warm milk!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuf5bYwlLb7dv4ky7gk8xKEy3Vm_GI0qfW11p2jhMtY5qSvEmqeNN1_dLKcV06nwMV7K5NWrsNYYdEvf33nmWwkiZb5DWY3fCrqHt3cwYT3S61BUf9aRZo-sBZFQTGBhBRf-D9ALXHdU/s1600/IMG_5181.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuf5bYwlLb7dv4ky7gk8xKEy3Vm_GI0qfW11p2jhMtY5qSvEmqeNN1_dLKcV06nwMV7K5NWrsNYYdEvf33nmWwkiZb5DWY3fCrqHt3cwYT3S61BUf9aRZo-sBZFQTGBhBRf-D9ALXHdU/s200/IMG_5181.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96iC0ahJZKLfpxO2jdkpm-wzv73ZMlOuJBhGsc29qhyv1z1U9cOJHzhO-6uzH8thnT5L3PFiFdbEy34cvsUpMKQwiRX3qMiVRo_b8UU2UUZUnshOz2F9bot9YnUEWD3jjhj7CzvD5RaU/s1600/IMG_5189.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96iC0ahJZKLfpxO2jdkpm-wzv73ZMlOuJBhGsc29qhyv1z1U9cOJHzhO-6uzH8thnT5L3PFiFdbEy34cvsUpMKQwiRX3qMiVRo_b8UU2UUZUnshOz2F9bot9YnUEWD3jjhj7CzvD5RaU/s200/IMG_5189.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43ITTlmDbJXi2jRofrJiyGVKhVW5tI3kwfvm8jjZPkEyXIzX1i1ULAZd3QSR4kAygWxB2y6b5P8nhwuE9GDod36zo1SaDclNPNGUOR5RsTrrxA0MbaghfQegLokhA9ah2ebVjG5xg5ss/s1600/IMG_5190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg43ITTlmDbJXi2jRofrJiyGVKhVW5tI3kwfvm8jjZPkEyXIzX1i1ULAZd3QSR4kAygWxB2y6b5P8nhwuE9GDod36zo1SaDclNPNGUOR5RsTrrxA0MbaghfQegLokhA9ah2ebVjG5xg5ss/s200/IMG_5190.jpg" width="200" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia, Times New Roman, serif;">Remove o</span>ne third
of the dough and set it aside. Cut the rest of the dough into three parts
and roll the parts into about 70 cm long strands, weave them into a braid. Arrange the</span><span style="font-family: Georgia, Times New Roman, serif;"> braid in a wreath on a baking tray lined with baking paper and firmly press the ends <span style="font-family: Georgia, 'Times New Roman', serif;">together.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2qy8y7U8BNB4L-znbudxEqRkKdaUc5DJSkXmU3on3mI-cWo3_a1rLDaR4C5hyphenhyphenrtQZg3WfJb5ZDHWyWLRBU6o42a_9AWlzYlU8BjXQYpACF0wLz9A7uPvgRn_fDm6DQwDDbTg605S7q8/s1600/IMG_5182.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2qy8y7U8BNB4L-znbudxEqRkKdaUc5DJSkXmU3on3mI-cWo3_a1rLDaR4C5hyphenhyphenrtQZg3WfJb5ZDHWyWLRBU6o42a_9AWlzYlU8BjXQYpACF0wLz9A7uPvgRn_fDm6DQwDDbTg605S7q8/s200/IMG_5182.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HJ1Qi93UioSd5eMfPRDtq956zbzMiwKGqJPXvTg0AMxmxkKjKrrPQCJUm3QwC2m8kLWIN19WwEKRvcWpTZfws_chIPepauMIP5QDZ8fo_OfiTjAXZXJUwdoFazPEMj9CxlV3cicmpr4/s1600/IMG_5195.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HJ1Qi93UioSd5eMfPRDtq956zbzMiwKGqJPXvTg0AMxmxkKjKrrPQCJUm3QwC2m8kLWIN19WwEKRvcWpTZfws_chIPepauMIP5QDZ8fo_OfiTjAXZXJUwdoFazPEMj9CxlV3cicmpr4/s200/IMG_5195.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDI62T6EHk4UailQeBh4Sn-YB2y-AFlFtMOjpjGq2rRPC41_c5Bxh9Y69FRVz7bRhgHbjYd8EYzaDVTnYXd7-pe6Y29AxVO4DsyoWfHisPoP6BVRxV_8v-yFL5aDhz70plT6OAwtXkXdA/s1600/IMG_5191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDI62T6EHk4UailQeBh4Sn-YB2y-AFlFtMOjpjGq2rRPC41_c5Bxh9Y69FRVz7bRhgHbjYd8EYzaDVTnYXd7-pe6Y29AxVO4DsyoWfHisPoP6BVRxV_8v-yFL5aDhz70plT6OAwtXkXdA/s200/IMG_5191.JPG" width="200" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;"><span class=""> </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span class=""><span style="font-family: Georgia, Times New Roman, serif;">Brush t</span>he braid with whisked egg, decorate it with raisins and bake it for 25 minutes at 180 ° C. Do the same for the dough that was set aside, </span>the strands should be about 50 cm long and the baking time is about 15 min. Let the wreaths cool on racks. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWnykW-TF8A5Q6AXdLPqb618MlH2xlwHQYldTwwuYKIK5oxlPJnste0oeZGsoPPPMWmJE2p5G5kOOy6NUDeLJhEa9v67MImTWvjYrvig2mhJY6Tll2JLDdMiU1Moe4vcCQ3FshEr4FEU/s1600/IMG_5204.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWnykW-TF8A5Q6AXdLPqb618MlH2xlwHQYldTwwuYKIK5oxlPJnste0oeZGsoPPPMWmJE2p5G5kOOy6NUDeLJhEa9v67MImTWvjYrvig2mhJY6Tll2JLDdMiU1Moe4vcCQ3FshEr4FEU/s200/IMG_5204.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHnhZjoSBAQ2WtH9-kCfA2PuTLTmfIwhS40ZdX9QrYSvi8wS_oE8vatoPyFG6Wr_NuNLk5NXKlWxntm1tPe8VeV5ZBVdhde9pJH6pyq0pxAalEgbuDJ19wM5Bek2HVTt8hgFJps7ZLjo/s1600/IMG_5205.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHnhZjoSBAQ2WtH9-kCfA2PuTLTmfIwhS40ZdX9QrYSvi8wS_oE8vatoPyFG6Wr_NuNLk5NXKlWxntm1tPe8VeV5ZBVdhde9pJH6pyq0pxAalEgbuDJ19wM5Bek2HVTt8hgFJps7ZLjo/s200/IMG_5205.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6bDfoyCC5qAWcNlgtT8g3b1rn9zdmef1a2SFpMIfxt2KvrAGDbzNKenK2Wsg3CDqGwdC4E3rn-c8vvYSAb3-F8wd-VeSGTLZeGsieJFNi-r_OXU7JwVxCTyL5P5ljHQuoQdby70lX3U/s1600/IMG_5203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6bDfoyCC5qAWcNlgtT8g3b1rn9zdmef1a2SFpMIfxt2KvrAGDbzNKenK2Wsg3CDqGwdC4E3rn-c8vvYSAb3-F8wd-VeSGTLZeGsieJFNi-r_OXU7JwVxCTyL5P5ljHQuoQdby70lX3U/s200/IMG_5203.jpg" width="200" /></a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stack the cooled wreaths onto each other, </span><span style="font-family: Georgia, 'Times New Roman', serif;">add candles and salt, and there is the hostess gift ;-)</span><br />
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