Friday, March 8, 2013
Time to celebrate!
I have several reasons to celebrate!
My daughter turned 21!
And I have 2 new members to welcome to my little blog
I hope you continue to like what you find here. And today you can celebrate with me. I don't have a piece of artwork for you as I showed in the past, but I will share our most loved cake recipe with you - its at the end of this post.....something to look forward to...
After a couple of turbulent teenage years our daughter became a beautiful responsible young women, who is finding her way in life. Recently she took a break from college and is doing an internship, which she absolutely loves.
That is her birthday card. We got her a GPS - she guessed it after she looked at her card.
The labyrinth is downloaded from the Internet. All stamps are Papertrey as are the number dies. The arrow is Lifestyle crafts.
We celebrated her birthday with a lovely dinner and cake. Here is a recent picture of her -she was invited to a wedding, that's why she is so dressed up.
Here we are celebrating:
and here is the cake:
Oil the ring of a 26cm Springform pan and put it on a cake plate.
3-4 packs Ladyfingers (150 gr each)
200 g sugar
200g ground almonds
5 egg yolks
About 1/16 very strong Espresso
2cc Cognac, Rum or whatever you have - Coffee Liquor is great too
1 cup heavy cream
Cream butter, sugar, egg yolks until very fluffy, then add ground almonds and espresso. All ingredients MUST have the same temperature!
Put one layer of Ladyfingers onto the cake plate within the spring form ring, layer butter cream on top, then ladyfingers, butter cream, continue…. I made 4 layers of ladyfingers as you can see. The last layer is ladyfingers. Put the spring form bottom on top of the last layer, weigh it down with something heavy and put it in the refrigerator for at least 2 days – 4 days is better. When ready to serve whip up the heavy cream and smear it around the cake – of course you have to remove the spring form ring beforhand….
This cake gets better the longer it sits, so plan ahead!