Fluffy Berry-Bomb-Cakes

Well...these ... BOMBS ... were normally thought as little cake pieces, but I already was in doubt when I arranged them on the tray, before baking.
When I watched oven-TV (I love to see my cakebabies grow!), I had to realize: theeeese are no little cakes...these are BOMBS!

But well, ...they are DELICIOUS bombs, and the risk is: you eat it ALL. No matter how big it is.

It´s summertime, so it was close to take berries.
I took for one half blueberries, for the other half - because I really LOVE them - black currants.

But in fact:
This is a simple yeast-raised paistry with a little amount of spice and fruits.
So if you are that experimental type of cook (like I am), choose other fruits or spices, if you want. But don´t blame me, if they taste not like you expected! :)

Here it is, the easy recipe (with the smeary dough, haha! Have fun!)
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Fluffy Berry-Bomb-Cakes

Dough:
>> 1 package dry yeast (7gramm)
>> 375 ml tepid milk
>> 1 tsp ground cardamom
>> 2 eggs (big ones!)
>> a pinch of seasalt
>> 200 gramm sugar
>> 50 gramm melted butter + 15 gramm melted butter for the sheet
>> 800 gramm flour
>> 75 gramm cane sugar

Filling:
>> 400 gramm blueberries (, other berries or another fruit)
>> 75 gramm sugar
>> 1 orange (peel and juice)

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> Stir yeast into the tepid milk. Let rest for a little while.
> Mix egg + seasalt in a large bowl firmly
> While stiring, add cardamom, sugar, melted butter, 500 gramm flour and yeast-milk.
    (dough is fine when it has a gooey texture
> Finally, add remaining flour (300 gramm)

> With floured hands, knead dough a short while. Sprinkle with flour, cover it and let the dough rise in a warm place until doubled in size.


> Meanwhile smash blueberries, sugar, most of orange peel and a splash of orange juice with a fork in a bowl.
> Cover a big sheet with baking paper, place a few butter flakes on it and sprinkle half of the cane sugar onto it.

> Sprinkle working surface with flour.
> Stretch out dough with floured hands until round about size of 20 x 30 cm (~ magazine sheet size).
> Dripp off half of the berry-mixture and spread out on dough
> Fold dough like an envelop and knead again firmly

> Divide dough in 8 parts.
> Shape looooooong, thin rolls while twisting like a spiral from outside to inside
> Place on sheet (leave enough space to one another, they grow to BOMBS!)
> Spread rest of berries onto the BOMBS and press them into dough.
> Sprinkle with some blueberryjuice, remaining cane sugar and orange juice.
> Cover with moist fabric, let rise for 20 more minutes in a warm place

> Preheat oven: 180°C
> For 25 minutes you can try now to clear the chaos you made in the kitchen (good luck!)
> The BOMBS should be now wonderful golden brown and crispy (because of the sugar).
> Open oven, grab them (careful, it`s hot!) and munch`em ALLL ALL ALL ALL!

...good idea : add warm vanillasauce! <3

Greek Lamb Fricassee

This recipe is from "Jamie does".
I love those Jamie recipes, because they are not that complicated, but creative - and they aaaalways taste great.

Fricassee / stews are great, because the meat is left, cooking for a few hours, and you can use the time otherwise. It is a very easy and thankful way to cook.
AND you can cook much more, for the other day or for the freezer.
Try it out. It´s ommnommnomm!

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Greek Lamb Fricassee
serves 4-6

Meatpot
>> 1200 gramm leg of lamb, deboned, & ut into 4cm pieces
>> 2 onions, finely sliced
>> 4 cloves of garlic, peeled and finely chopped
>> 2 bunch of spring onions, trimmed and finely sliced
>> 2 heads of romaine lettuce, washed and finely shredded
>> a bunch of fresh dill, finely chopped
>> Salt and pepper

Sauce
>> 2  large free-range eggs, lightly beaten
>> Juice of 1,5 lemons.
>> 1 big tsp. Greek yoghurt (or cream yoghurt, 10% fat)
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> For the sauce: Stir all together.

For the meatpot:
> Take a large pot. Heat a little bit of olive oil and butter.
> When hot, put the lamb in until browned (~ 7 minutes). Remove meat, put aside.
     (You can do that in batches if your pot is too small...it is better for a regular roasted meat)
> Onions, garlic, spring onions >> off to pot for 10 minutes, stiring here and there
    (shouldn`t get brown, just soft)> Add meat.
> Add shredded lettuce and dill, cook for a few minutes until lettuce imploded a little.
> Add salt & pepper and fill with water until all is covered.
> Boil, then turn down to low simmering. Cover and let it simmer for 90 to 120 minutes.
> Remove lid, let simmer for more 30 minutes.If more water is needed, add it.

You can try the meat during that 30 minues. If it is tender enough for you, the stew is fine!

> Take the pot off the cooker,let the first heavy heat out. Stir the sauce gently into the stew, for that the egg does not set.
> Let calm down for a few mintutes and then: ENJOY!!!

(serve with whatever you want.....baguette (what Jamie does), rice, potatoes, pasta...and the rest of the greek yoghurt on top)

Gooseberry Compote

Helloooh everybody!
My computer is bursting from all the pictures I have taken the last weeks. So many stuff I tried to cook, so many tasty things... I will gtry to share the best ones with you.

Summer did not really arrived in Hamburg.
We have that day here, 27th of june, calles "Siebenschläfer" (edible dormouse).
And it is said, if it`s raining on that day, 7 weeks of rain will follow.
What shall I tell you? It rained!
And so, the weather is very changeful. You never know if you should wear something short or long. It is always wrong.

But nevertheless, the farmer markets are full of summer vegetables and summer fruits.
I was crazy about the idea making something with gooseberries.
They only can be bought here for a short time and we don´t have that much. But I love them, because at my parents house where I grew up, we had a gooseberry bush. I ate a few and felt in love...one day, the bush got ill and the fruits were full with dark points.
The bush died, but my love for that fruit did not :)

And so I decided to make a compote I can eat with my homemade icecream.
The best is: Timo doesn`t like gooseberries (the poor guy) and so....I can eat it AAAAALL!

Enjoy the "fruits of your labour" when you cooked the compote. It`s so summerly!

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Gooseberry Compote

What you need:
>> 400 gramm gooseberries (red ones are better, they are not that sour)
>> 2 cm fresh ginger
>> 150 ml juice (preferable: red grapes. Depends on yourpersonal likings. Better use something not too strong, like orangejuice. Apple and everything red should work fine, too)
>> 150 ml white wine (if you don`t wanna use alc, take the same amount of juice)
>> 0,5 cinnamon stick
>> 2 tsp starch flour
>> 50 gramm sugar
___


> Wash the gooseberries and pick off the little pieces on both tops.
> Peel the ginger and hack it as small as possible.
> Mix the starch with a few tablespoons of the juice.
> Spread the sugar into a jar and let it heat slowly...the sugar begins to melt after a time (be patient, attentive and don´t do it too hasty, because if it is going to melt at one point...everything is going verrrrry quickly!)
> When it caramellised to a beautiful light-golden color, add half of the wine and increase the heat.
> Let it cook and stir, stir, stir until the caramel dissolved.
> Add the rest of the wine, juice, ginger and cinnamon stick.
> Boil up.
> Stir the starch into it and let cook for 4 minutes.

> Add gooseberries and let them cook softly with all the other ingredients. But only for 3 minutes, because they burst very quickly!

... Fill the compote into another bowl and let it cool down.


Eat with vanillasauce, joghurt, icecream or whatever you like! Enjoy summer :)
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Elderflower Summer Syrup

It is now the middle of june, and the best time to pick elderflowers.
Next to my home (and everywhere I go), there are a lot of bushes - it seems to be a very thankful plant: It grows everywhere, presents us with those wonderful tasting and smelling umbels - and later in the year, it gives us also berries to cook with.

A wonderful precious friend of mine, Simone, came to my home and we took a walk to pick elderflowers.
We had luck: The sun was shining - and this is not self-evident here in Hamburg.

So, here are some pictures, they can tell you more, and the recipe, for sure.
It is sooo easy, every baby can do it! The only thing you have to do it: take a walk in the forests or parks and pick the umbels!



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ELDERFLOWER SYRUP
Please do not pick the umbels next to streets - better get some from more natural environment!!




>> 1,5 litres of water
>> 1,5 kg sugar   
***(1 part water + 1 part sugar - works also with 1 litre/1kg and so on)
>> 15 - 20  umbels
>> 1-2 lemons (biological), quartered or sliced>> 1-2 oranges (biological) (optional - does not belong to the classical recipe)

Clean the umbels by hand (if there are still little flies or something).
Better do not wash it! If you really want to, very very quickly under cold water.

>> Boil water
>> Add sugar, boil until sugar dissolved...simmer it for a couple of more minutes.
>> Let it cool down a little bit. Hot water over the umbels destroys the taste!
>> Put umbels and lemon (/oranges) into a big pot and souse it with the sugarwater.
>> Cover with lid, cloth, foil or something.
>> Hardest part: wait for 3-5 days
>> Teem the syrup through a sieve into a something lockable or screw-top jar. Put it in the refrigerator and enjoy! Best before at least 4 months.

How many umbels you take belongs to YOUR fondness for taste - stronger means: more umbels, softer means: less. Simone and me took more, and when it is too strong in the end, I can add more sugarwater to the syrup.
The same for the lemons and/or oranges: more lemon = more sour and so on.
Try it out!
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Strawberry Sorbet

Here is something very very easy to do! It catches the wonderful summer flair into smooth, tasty scoops!

[What you need for this is an icecreammaker.

I know there a a few ways to create icecream without one, but because I never tried it, you have to google that solution on your own.]

STRAWBERRY SORBET - with whateveryouwant

Ingredients:
>> 500 gramm strawberries
>> 1 TBSP fresh lemonjuice
>> 1 TBSP powder sugar
>> 80 ml white wine or water
>> 80 gramms fine sugar
>> (1 eggwhite)

Combine the strawberries, lemonjuice and powder sugar with a hand-held blender until smooth.
Heat the wine/water with the fine sugar until soft boiling and the sugar dissolved.

Add the strawberry-mixture through a colander into the wine/sugar.
Put it into the refrigerator for 30 minutes until cool.

If you like your sorbet a little more creamy:
Beat the eggwhite until fluffy and fold it gently under the strawberry-mass.


Put everything into the icecreammaker until you have a creamy mass.
Before eating, put it 5 or 6 hours into the freezer, because it is a little bit to soft after leaving the icecreammachine.

I bought a fine vanillasauce...but use whatever you want as topping...cookies....chocolatsauce....strawberry liquer.... feel free to play around with tastes!

Apricot-Chicken with Halloumi

Summer arrived in Hamburg - and me, too, after my holidays in France.

I started to work immediately after my return. I am a Freelancer, and when I am out of office for holidays, nobody is there to do the work and check the mails.
So when I am back I have to catch up on everything.

The first days, I had nothing in my head but clearing my desk.

Yesterday, the first delight for cooking came back and here we go!
I made a very quick dinner for Timo and me. It is REALLY quick and it doesn`t soil the kitchen at all, so: a little work for a mouth full of flavour and love :)


APRICOT-CHICKEN with Halloumi (grillcheese)

(serves 2)

>> 2 filets of chickenbreast (200 grams each worked perfectly for us)
>> 4 apricots (quartered)
>> 10 cherry tomatoes (or another amount of whatever tomatoes.Follow your preferences)
>> 150 grams Halloumi (greek grillcheese), cut in 4 slices
>> 1 TBSP liquid honey
>> 1,5 TBSP olive oil
>> grated lemon peel of 1 lemon
>> a few branches fresh thyme
>> 2 teacups Couscous

Preheat oven: 180°C
Thinly slice each breast three times and stuff the thyme into the cuts.  Put the chickenbreast, the Halloumi slices, the apricots and tomatoes (prick every tomatoe softly with a pointed knife, so they won´t burst under the heat) next to each other into a casserole.

Mix olive oil with honey and lemon peel.
Spread it equally over everything.

Put it into the oven for 20-25 minutes (have a look for the breast. When it is tanning, the meat should be done...you can also have  a look into the cuts. If the meat is done: Out!)Couscous: Boil 3 teacups of water and mix it with the Couscous (if you want, add juice from the lemon into it). Let it soak for 10 minutes.
>> Enjooooy!

~~The lovely Mediterranean Sea - Back from France~~

HELLOOOOOUH! I am back from holidays in south of France!

Torreilles Plage - even more beautiful with the best friend!

I had 11 wonderful days with lots of relaxing.
"Relaxing" was my first intention for those vacations, because I really have been out of energy the last months. I know, 11 days won`t give me back all of it, but it worked so far, and I am back, fresh and crispy tanned :D

Me and my best friend Lissy spent the days mostly with enjoying nature and mediterranean food (and a little bit of comic-bijoux-food-shopping, for sure!).

I guess we made up for all the fish we did not eat this year in Germany.

We bought salmon, crevettes, codfish and more and mostly mixed it only with olive oil, lemon and salt.
We picked wild rosemary and thyme, which is really growing EVERYWHERE there. The air is full of different bloomy and tangy smells. - we nearly got drunk by it!

Wild thyme from the Pyrenées

We bought some fresh vegetables at the market, for example at St. Laurent de la Salanque, which is incredibly cute, with all the stands curling through the little alleys.
Or the market at Le Barcarès lies next to the beach and the turquoise Mediterranean Sea...

We put beans, tomatoes and sugar pods under our salmon in aluminium foil, drippled it with lemon juice and god oil from the regional mills...onto the BBQ...some potatoes with rosemary into the blaze...not missing the garlic, for sure!!...and enjoyed our fish in a warm summer breeze.
Sunsets were red and the near mountains full of snow, we could listen to the breakers not far from the house and to the whine of the wild cats who were always looking after our cheese plates.

Fresh salmon, cooked in foil ~ Artichokes from the market ~
Pain Epi ~ One wonderful cheese of thousand

Oh, and - PREMIERE! - Lissy and I prepared our first artichoke, which was really an adventure, but finally so yummy.
I already miss the slow and calm days down there.
Weather is nice, too, in Hamburg. But the silence and the soft warm air gave me a feeling of time is not important. I really really miss that.

We are such good friends that we bite the same way without knowing!

Collioure

Where it meets the Pyrenées mountainregion, the Roussillon is also rough and wild.

Beach, snow and old history meet there all in one.

Pasta with Asparagus & Tallegio

The sun reached Germany, wohooo!

Just in time for the 1st of may, the rays kiss everything they can find - especially my soul :) - and it smells like vacationtime in childhood.

All the flowers and leaves are popping out and I felt so much like cooking.

This one is very easy, you need only a few ingredients and not much time:

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Pasta with Asparagus and Tallegio/Goat cheese

(serves 2)
>> 120 grams of Talleggio (heavier) or soft goat cheese (softer in taste), whatever u prefer.
>> 400 grams green asparagus
>> 250 grams pasta (Tagliatelle is the best choice)
>> lemon juice, salt, pepper, good olive oil
>> 1/2 bunch fresh basil

1. Peel the asparagus with a vegetable peeler in thin slices (photos above)
2. Cut the cheese in little portions.
3. Mix 3 TBSP oil with 1 TBSP lemonjuice, add salt and pepper.
If you have a blender, mix it together with the basil to a herb oil. If not, save the basil leaves for later.
4. Cook the Pasta. One minute before they are ready, add the asparagus slices and let all cook for the lasting minute.
5. Drain the water, add the herb oil (and basil leaves eventually), put the cheese on top.

Add a LITTLE bit of salt and/or left over lemonjuice over the pasta.

Enjoooooy :)
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Nanas Plumcake

 

For Timo`s birthday I had a lot of wild thoughts which cake I could bake!

OMG, so many experimental and wonderful strange recipes in that world out there...

But finally I had to admit that - even if Timo loves to try EVERYTHING I create, because he is a handsome and curious man :) - it was HIS birthday, and what he loves above all other cakes is:

Plum-topped sheet cake! Like all our nanas did...ooh....smells like wonderful good old times.

So here we go! It was awesome ... so simple but so full of awesome awesome love!
(recipe at the end of the post)

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NANA`S PLUMCAKE (one oven sheet)
For the yeast dough:
500 grams flour
30 grams fresh yeast
125 ml milk, tepid
40 grams butter, unsalted
1 egg
50 grams sugar
pinch of salt

For the topping:
1500 grams plums (you can do that with every fruit you want, especially berries)
50 grams planed almonds (optional)

For the crumble:
350 grams flour
200 grams sugar
200 grams butter
______________

Give flour into a bowl, form a well in the flour.
Crumble yeast into it ans fill in tepid milk until it dissolved.
Cover bowl with a cloth. Let it leaven at a warm place until doubled in size.

Melt butter. Give it to the yeast dough you made.
Add egg, sugar and salt.
Knead all together until nice and smooth.
Cover bowl again and let it again leaven at a warm place until double sized.

Preheat oven - 200°C.

Half plums, remove stones.
Quarter the halves, but do not cut the thin skin through. That helps you later to lay the plums easier onto the dough.

Grease baking sheet with butter, toll the dough roughly out and put it onto the sheet.
You can do the final spreading of the dough with your hands.
Pick little holes into it with a fork.
Cover richly with plums.

For the crumble, knead flour, sugar and butter together and crumble it between your fingertips over the plums.
Spread the almonds above all.
Let all leaven 15 more minutes.

Put it into the oven for 20 to 30 minutes.

Tadaaaa! Wonderful cake is ready!
Enjoy it warm, with cream, that is THE BEST!

(Walnut-Rosemary-) Bread

I bought some kind of "treasure - book", I found it in amazon by chance.
It is called "Ratio" by Michael Ruhlman , and it explains, how you can learn to cook without sticking on recipes.


The first chapter is about bread dough, and it was so fascinating to read (I read it in bed before going to sleep), that the first thing after wake up was:
to try it out!
I bake this Rosemary-Walnut-Bread for breakfast.
And it was nearly perfect!...sure, there are always things you can make better.


But for my first try baking a bread without recipe, it was stunningly delicious.
Timo and me ate the first slices warm, freshly cutted from the loaf, enyoing the
morning sun - ummh! - just with butter. Nothing better!
The same day I gave it another try. With hazelnuts and cranberries.
It worked again. I am so glad I found this book and I am gonna bake a lot more
bread this year, I guess.

People always say, that baking bread is so complex...
But I didn`t make that experience at all.
The only thing is, that you have to be around for the time, the bread has to
rise and to be in the oven.
But seen from the work you have to invest: Not complex at all.


So, try it out!!!
And because you don`t need a recipe, I tell you how it works.

It is all about RATIOS (like the book says).


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A BREAD is always 5 parts flour, 3 parts water, some yeast and salt.
That means (in gramm) for example:

100 grams flour
60 grams water
3 grams (fresh) yeast
2 grams salt

You can extrapolate that. I took 300 grams flour, 180 grams water, 9 grams yeast and 6 grams salt
for a little loaf.

You mix the yeast and the water until the yeast completely dissolved.
Add it to the flour & salt and knead it, 10 to 15 minutes...it`s getting smoother and smoother.
The more kneading, the better.

Cover it with plastic wrap and let it rise until double size.
Then add your "special ingredients", if you wish (like nuts or cinnamon or whatever)
Knead it again, then cover it with a dish towel and let it rise for another 15 minutes.
After that, bring the bread into the shape you want, cover it with the towel again and let it rise for around one more 90 minutes. Preheat the oven (450°F/230°C).

After slicing a big X into the bread and coating it with olive oil and salt, put the bread into the oven, reduce the heat to 375°F (190°C) after 10 minutes and pull it out after 30 to 50 minutes (depending on the size of the bread...when you tap the bottom, it should sound hollow)

TIP: if you put a bowl in the oven before preheating and fill it with water after
pushing the bread onto the baking tray, you can create steam, what leads to a
wonderfull crispy crust.
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Well, this seems like a recipe, too.
But when you wanna learn something you have first to follow the basic rules.
If you bake that bread  2 or 3 times, you always can go back to the 5:3-ratio, and the bread will always be fine!

THIRSTY!

...by the way, we realized:
The Walnutmuffins make you very very THIRSTY!
The day I ate them, I enjoyed more than 4 liters of water! MAahhaha!

~~ Maple-Walnut-Weekend-Muffins

What a wonderful weekend!
Spring is coming, and we had a little bit of sun.
During my breakfast, I flipped through a cute magazine where I found this wonderful recipe here for MUFFINS.
It included only ingredients we have at home, so I didn`t have to go shopping. I could just start baking, yey!

The recipe comes from the "Barcomi`s" in Berlin Kreuzberg, a coffee roasters.
( >> www.cynthiabarcomi.com)

I changed it a little little bit.
PLEASE seperate the dry from the wet ingredients. It is important to get the best out of the final mixture.

MAPLE-WALNUT-MUFFINS
(12 pcs)

xtras:
40 gramms walnuts
70 gramms date (without pit)
1 pear (or apple, if you prefer)

dry ingredients:
280 gramms flour
100 gramms oatflakes (wholemeal, if u prefer)
100 gramms sugar
2 TSP baking powder
1 TSP grounded cinnamon
1/4 TSP grounded nutmeg
1/2 TSP baking soda
1/2 TSP salt

wet ingredients:
50 gramms butter
250 gramms buttermilk
125 ml maple syrup
1 egg (size L)
1 TSP honey (liquid)

>> Chop walnuts & dates (if the dates are too sticky, mix it with a little bit of the flour)
>> Peel pear and rasp it roughly
>> preheat oven 190°C

>> Mix dry ingredients in one bowl
>> Melt butter and mix it HOT into the other liquid ingredients
>> Mix the dry ingredients into the liquid ones - JUST A SHORT TIME, DO NOT USE AN ELECTRIC HANDMIXER! - mix it with a big spoon, or whatever. But only as long as the ingredients are just about mixed...not longer!

>> Quickly fold in the walnut, dates and pear into the dough and fill it in equal parts into the muffin cake pan.
After 22 minutes: out of the oven...cool out about 10 minutes.

YUMMYUMMMMMM!!!

Confession

When you have a Food (photography)-Blog, you have to do several things, before you can post something:

>> You have to chose a RECIPE (easy)

>> You have to go FOOD SHOPPING.... (easy when sun, not easy when rainy or cold)

>> You have to PREPARE the food (for that part, I have my boyfriend, you can see him perfectly   snip on the photo at the end of this post!)

>> You have to COOK or BAKE it (I could do that all day)
>> You have to ARRANGE the food (that one needs a hell of concentration!)

>> You have to TAKE PICTURES (loooove it!)

(>> when you finally eat the food, that cooled down in the meanwhile, you normally can`t stop to shout out ... "Oh , Timo Timo, stopstop...that bite was beaaautiful, hold it!! *click*"...a thousand times)

>> You have to PROCESS the pics you have taken (I love it, too!!)

>> If you are so smart, you have to WRITE DOWN the recipe....like you can see, I am not that smart, yet....this is often one step too much...but I will work at that!

>>Well, and then...then, you have to POST it.

Concerning my workflow, verything is fine, until the last point.
I cook and bake so much, I have so many photograpies...that I can`t keep up the writing-thing.
From all the things, I am at laziest in writing.

So I am sorry for some breaks in updating...I guess, one day comes a FLOOD of pics...the one day, when I am in absolut perfect mood for writing. So keep up reading ! :)

***Thank you!*** :-*   *Fabia*

(I swear, I work at the recipe-write-down-thing!)

Pomegranate, oh Pomegranate

So are a few pics I have taken 9 weeks ago....
A wonderful salad with some of my most beloved ingredients:
POMEGRANATE and PINE NUT...

Aubergine and fresh mint are the other ingredients, yoghurt on the top....



And I made oven roasted chicken with aubergines,pomegranate, walnut and cinnamon...

The first one could be a summer salad, but the period when the pomegranates pop out of the ground here in all stores is round about New Years Eve, a little bit later.
But I newfound this wonderful fruit again and I recommend highly to everybody: EAT IT! It is looovely!
And it fits to many other ingredients.

~~~~~~~~~~~~~ Rainbowcake ~~~~~~~~~~~~~~

Since Noody started to work at our company and is my roommate, there is a lot of "rainbow-spirit" in the room. Here rainbowcolors, there rainbowcolors, everywhere! Inspired by her and a post she did at Facebook, I thought about baking a RAINBOW-cake...

Well, actually I didn`t know at all how to do that, because I had no recipe, so I laid awake some hours at night, thinking about how to prepare the best Rainbowcake!

I already realized: It would be a LOT of work, but I was so flashed by the idea, that I HAD to try it at least.

My luck: Timo had some meetings in south Germany, so I had a few days alone.

I occupied the kitchen after making plans about the pastry, the colors and something-around....

I am not that freak of decorating cakes, I like it more basic. What a luck! :)

With the new food coloring I bought in my favourite spend-too-much-money-for-cake-stuff-shop (>>KD-Torten) I started my crazy day.

At least, I spent 6 hours in the kitchen and I was so so so excited!

I had to bake every color-slice extra for 30 minutes...my feet were so so tired in the evening, but I was happy!

I created a nice covering with marsipan and dark chocolate ganache, and I was really curious about: how it looks inside!!!

But I had to wait for Timo, kind of a little surprise and some increasing of suspense for me :D

Well, when I cut the cake I was SQUEAKING happily - the whole neighbourhood participated, I guess (not from the cake, for sure!)

I will write down the recipe, I already promised it to Noody and Rebecca.

I need some time for that, but now I can already post the photos...

have fun with that!

Have a COLORFUL day!