OK, I have to say something heretical. The letter cakes as you can see here have disappointed me. Yes, you read right. I expected something as good as my beloved sponge roll with strawberry cream, at least if you make the cakes with sponge cake. The strawberry cream is a dream come true with a fluffy and light sponge cake. It has this light feeling to it, I expected this light feeling when I took my first bite from below letter cakes. And then I was disappointed. As I made rather narrow letters, the dough tasted crunchy, gooey, just not good. Even though I was happy about the additional fresh fruits, the better ratio of cream versus sponge cake, I was not happy. I wanted my strawberry sponge roll! I was depressed.
These letter cakes were started by Adi Klinghofer on Instagram (she has a wide consortium of letter cakes). Her cake caught fire on Pinterest and soon were imitated by others. If you make letters cakes, you will generate clicks. And I had taken such beautiful pictures!
I am so excited today to share this post with you as Nina from the blog Törtchen – Made in Berlin (cupcakes made in Berlin) is sharing a very German recipe with us here. As you can see from my very long blog title, it is close to impossible to translate this treat I ate so often as a child. Literally translated the dish is called “cold dog.” Why this is the case, I haven’t been able to find out other than it is done cold, so with no baking, but what I can assure you is that this is one of my favorite things to eat. I do distinctly remember licking my fingers after getting a piece and being very excited about the high amount of chocolate after each bite. Because, you know, chocolate is always great!
Below banana layer cake was one of the cakes I made for my coffee invite event, which took place on March 3. Can I tell you a little secret? It is soooo good. If you like bananas in a cake, this one is for you. My guests really loved it!
This cherry hazelnut cake is glutenfree and soooo delicious! I especially like the fact that it works well with frozen cherries. I have been longing for fresh fruit and this is the perfect cake during winter, which has been dragging on. Maybe that’s why I got so excited and took more pictures than usual. I just need some fresh color and fruits!
I am happy to announce the first guest post today. Marileen from the blog HOLZ & HEFE (in German) brought along some delicious marble bundt cake for the coffee invite event. In case you don’t know, I am currently organizing a blog event in which I ask you to make something from scratch and invite somebody for a coffee to share. Check here to read what this event is about.
Marileen’s recipe sounds so delicious, but let’s give the floor to her:
First of all Happy Birthday to your first blog anniversary, Jenny! I love your blog event! Just like you I love to invite friends for a coffee in my apartment. But not just for coffee with something sweet, also for breakfast or dinner. One of my favorite activities is to just chat with my friends. By the way, my name is Marileen and I have been blogging on HOLZ & HEFE (in German) about crafting, baking, travelling and recently also sustainability, which is a new important topic of mine.
Exactly one year ago my first blog post Lemon Tarts went online. This means “Blogger Happy Birthday To Me”, yay! I thought really long and hard as to what to do for my first birthday. Somehow I feel everything has been done already. And since I am a stubborn person, I also wanted something more than a boring give-away just to lure in more readers. That’s simply not me, regardless of what marketing says.
Yes, this is a baking blog and I hope that my recipes are mouth-watering for my readers. Yes, I also started this blog since I have been asked to share recipes many times and I simply find baking relaxing. But for me the main purpose of baking is to share the baked goods with others. That’s why I invite you to my event. I ask you to bake something, regardless of whether this is a recipe which was passed down in your family, whether you find a recipe you want to try on my/a blog or whether it is one from a cookbook. It doesn’t matter whether you follow a recipe to the dot or whether you alter a recipe to your liking. Be it cookie, cake, something small, a complicated layer cake, whether you spend hours in the kitchen or you whip something in a jiffy, it all doesn’t matter, as long as you follow one rule. The one and only rule is that you have to share your baked goods with at least one guest.
This is the core of baking for me. That you share, sitting together at a table, chatting, laughing, crying, that you indulge yourself in some cake and learn about the other. I strongly believe that it doesn’t matter if you spent hours baking or went for a simple cookie, as long as you did it with love and passion, I am sure your guest(s) will notice.
For that reason I invite you as of today, February 15, 2018 until March 15, 2018 to invite at least one guest and to bake something for this person for that occasion. I invite you to take a picture, either just of what you baked, or with the permission of your guest, also of your invites and to tell me how the event went. Once the timeframe is over, I will do a roundup on this blog.
Are you a cheesecake fan? Even if you aren’t, you will love this one, I promise. I promise, because I am not a big cheesecake fan myself (yeah, I know), but I devoured this one. Actually, we had this beauty for Christmas because it was THAT good. And if I make a cheesecake for Christmas even though I am not a big fan of cheesecakes, it does tell you something about this cake. Seriously, it is awesome! I bake a lot, but I have never had so many people react to a cake that strongly in a long time.
Warning, this is again a recipe that requires time. At least the chocolate mousse part takes its time. However, the good news is that you can prepare this beauty well in advance as it freezes up nicely. So how about a last minute change in the Christmas menu? Can I interest you in a rich and creamy cake, which combines the best parts of chocolate with cherry? I invented it for my birthday originally. And for that reason you get your heavy load of chocolate and also fruit. Because that’s me. Rich chocolate already in the pie pastry, a thick cherry filling and rich chocolate mousse to top it off with, so delicious and perfect for any special occasion!
This layer cake is perfect for fall/winter as it is a hybrid. Hybrid because it contains pumpkin, which for me is associated with fall, but also winter as it has pears and walnuts. You think a pumpkin layer cake? Really? But once I tried a latte macciato with pumpkin, I thought, why not a layer cake? Below pumpkin layer cake with pear buttercream and caramelized walnuts (I just love this title, it just makes me proud), was invented by me. Don’t worry, if you are not a big fan of pumpkin, its flavor is very subtle. Trust me. I have to say, I was a bit surprised when I started looking for recipes. Pumpkin and caramel is common as is pumpkin and chococlate. But pumpkin and pear is rare. At least in the baking department. But I just love that combination. Pumpkin and pear, I feel it is perfect. Maybe this cake is perfect for your Thanksgiving party? Or to start holiday baking season? It definitely is a show-off!
Did you know that Oreos are vegan? I didn’t. I always assumed that Oreos contained some kind of milk product. For that reason I was more than happy when I learned that Oreos indeed are vegan and can be used in vegan recipes. Today I invited Ramona to create a guest blog post as I am still trying to catch up after a long holiday in Colombia (and yes, you will find some new Colombian recipes here very soon!). In my opinion she has brought along some super interesting recipe. Let’s give the floor to her: