The recipe for this torte (cake) comes from my old recipe book that I started when I was about thirteen years old. There are so many good memories of love and friendship preserved on its yellowed pages. Today is just a perfect day to share with you my recipe for this rich and fragrant Valentine’s cake.
Its sweet and satisfying taste will definitely charm your taste buds. Talking about love at the first bite! 🙂
130 g (1 pack) vanilla pudding powder (not instant)
200 g (2 sticks less 1 TBSP) butter (at room temperature)
100 g (3.5 oz) cherry jam (red currant jam can be used too)
8 inch (20 cm) round cake pan
Same size piece of parchment paper
*** The recipe for the chocolate swirls I found here and it worked perfectly!
In a larger sauce pan combine honey, sugar, vanilla and butter. Heat at medium temperature until well blended. Set aside and let it cool completely.
After honey mixture has cooled down, add zest and juice of one lemon, cinnamon and cloves.
Lightly beat two eggs and also add it to the mixture.
Combine flour and baking powder and fold into honey mixture.
Pour the batter into the cake pan lined with parchment paper. Bake at 365 F (185 C) about 30-35 minutes.
For the frosting prepare vanilla pudding as directed on the box. Instead of 3 cups of milk use only 2 cups since a thicker pudding is needed. When pudding is cooked and cooled down, mix it with 200 g whipped butter until well combined.
To assemble the cake, first cut it once across to get two equal pieces. Spread the bottom piece with cherry jam and then with the half of the frosting. Put the second piece on the top. Frost the cake all around with the remaining frosting. Decorate as desired.
Yesterday was definitely a bread baking day! From the time I woke up I couldn’t stop thinking about making bread. It may seem strange, but I get all consumed thinking about it, planning in my head and just can’t wait to get home and start working on it. I remembered the time when I lived in Germany, I had a part-time job in a bakery. I loved that job, I loved the smell of the fresh baked goods and just the whole busy atmosphere of the place. One of my favorite breads from the bakery was Yogurt Bread. It had a crusty outside and was chewy and moist inside. Pure enjoyment! This was my attempt to recreate this wonderful bread and I am more than pleased with the results! In fact, I am so pleased that I am making a loaf again today! 😀
26.4 oz (750 g) flour (used all-purpose King Arthur)
flour for kneading
olive oil for brushing
Dissolve the yeast in the cold water. In another dish combine yogurt and water, add honey and salt.
Place the flour in a mixer bowl with the hook attachments. Start mixing slowly adding the yeast mixture. After that slowly add the yogurt mixture.
Let it mix on a slow-medium setting for about 10 minutes. The dough will be firm.
Cover and let rise on a room temperature for about 3-4 hours. Collapse it, cover again and place in the fridge for another 20 hours. The dough needs to rest for about 24 hours.
When ready to shape the bread, remove from the fridge and leave at room temperature for couple of hours. Dust your working surface with flour, knead the dough thoroughly and shape into an oval. Brush all over with olive oil and liberally dust with flour, cover and let it rise until double in size. Score it in the middle.
Heat the oven to 425 F (218 C), place the baking stone/dish in the oven for at least 30 minutes. Place a cup of water on the bottom of the oven. Put the bread onto the stone and bake for about 45-60 minutes.