Wednesday, April 20, 2016

Cake with Meringues

My most favourite cake recipe lately! If I've put on some weight (I have (sigh)), it's because of this super easy home made cake, that we've had plenty of excuses occasions to have - husband's birthday, Alex's birthday, Gaby's medal in Biology, then her medal in Chemistry (yep, she's one of those super clever high achievers, so proud of her! ).

So - the recipe. For the cake:
Dry ingredients:
  • 200 g flour
  • 170 g white  sugar
  • 100 g brown sugar
  • (25 g cocoa - optional, if adding cocoa, decrease flour to 180 g)
  • 10 g baking powder
  • 1 tsp bicarbonate soda

Wet ingredients:
  • 70 g sunflower oil 
  • 2 eggs
  • 110 g yogurt + 30 g water
  • 140 g (one small cup) fresh hot coffee

Mix the dry ingredients in a bowl and the wet ingredients, without the coffee, in another bowl. Add the wet mixture to the dry ingredients, stir thoroughly and pour the small cup of fresh coffee. The batter is more liquid than the usual cake batter, which makes this cake very juicy. Pour the batter in a baking form and bake in a preheated oven at 180C for 45-50 min.

For the cream:
  • 250 g mascarpone (at room temperature)
  • 250 g cocoa spread (Nutella or similar) (at room temperature)
Mix the cheese with the cocoa spread. Cut the cake in two, spread the cream and decorate with meringues. Et voila - delicious cake, that looks nice and takes only a few minutes to make.

I finished the blouse - hope to take modeled pictures of it tomorrow:

And now I'm racking my brain what to do with the cotton-linen band yarn I ordered online for Gaby. I though it would be perfect for Kim Hargreaves' Clear with its similar thickness and content, but daughter didn't like the sample - it does look thick and rugged for a summer yarn. Now I'm thinking a cotton-linen cardigan, probably another Christina or Obsession ...

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