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thank-you cake with macadamia nut and white chocolate cream filling

160g butter or margarine with 300g sugar , a pinch of salt and two packets of vanilla sugar until fluffy . Stir Then add gradually to 5 eggs and beat all well. 310g flour mixed with half a packet baking powder and stir. Now baking paper in a spring form clamp and cover the ground level so with dough and bake at 180 degrees for about 10 minutes until it is golden yellow. Repeat the process, so incurred several floors, designed with me 6-7. I can imagine that it also works when you record the bottom mold on a baking paper twice and then bake at the same or similar form without the two soils. Even easier is a determined square cake - then simply show a baking sheet with parchment paper to the floor later cut into pieces. The soils cool after baking to dry before they come into contact with the cream.
600g cream until stiff. I did this and then split in half white chocolate syrup and the other macadamia nut syrup given season easy. As a replacement is of course different, to flavor the cream, sugar or other additives such as vanilla. Now, a floor to create a suitable base, spread with whipped cream and then stacked alternately with a flavor variety upwards to finish top with whipped cream. Heat
For the icing 200g cream . 200g dark chocolate chop and add to the cream, it should not boil. Then a tablespoon of sugar and a tablespoon of butter, mix well. Now the cake to obtain and then press chopped almonds to the sides. I'd also like to tell a secret trick it, but there is none. I just hinverteilt the chocolate bit by bit with a spoon stuck everywhere and the almonds by hand, piece by piece on the cake and if necessary, something coated with chocolate. Something easy it is safe when you first ensures that the edges are smooth, as any little cuts from the edge. If necessary, tinker marzipan decoration.
make the cake now 2-3 days by pulling in the refrigerator and let cool.



I have actually paid to get a great fridge and you want to bake you something nice. A sponge was too vile and as I myself am not a fan of pie, I took the chance to try this recipe again. Since I do not like giving away some food, which I do not know how it tastes, I made a small test version to try. The dough in the cake is the pulling very soft and fluffy. He is very sweet and tart as the typical jagged like the chocolate coating a bit. The almonds I found quite fitting. The coating is extremely tasty (even pure) and soft, so it can be cut well, but also very vulnerable. I think a normal dark chocolate, if one takes the trouble may not make or a certain protective layer may have is a tasty version. I was skeptical at first whether you can taste, but I imagine that the bitter is balanced and crisp well by the sweet, soft cakes.
the topic of vulnerability, we come to the same problem, namely the cake - it is completely transportable-unfriendly. In a stabilizing form they can be stuck so not because of the coating, the soft chocolate could trigger anywhere and because it can not cover with plastic wrap or the like, they should be transported naturally cool, they must be transported with care because it is somewhat unstable and the decoration should not be affected. This may be feasible with the high-tech pie transport systems, with my subtle system it was quite a disaster - despite the use of a plate, the springform bottom, a box, two cooling pad, chocolate, glue, an almond layer of protection and a lot of trouble. Perhaps because a firmer coating helps a little.
For this is the cake through their rest period well vorbereitbar when planning for stressful events. She needs a little time, but this one can take in advance. The Fridge Schenker have been happy in any case.

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linguine with mushrooms and cabbage in mushroom- white wine sauce, a serving

Some pieces of dried porcini mushrooms in warm water and give 15-20min let soak. A spring onion and 4-6 large brown mushrooms clean and cut into slices. Melt butter in a pan and fry the onions first, then give a few minutes add the mushrooms. Chop the mushrooms and add if the mushrooms are brown. Put pasta water. 2-3 leaves cabbage or kale rid of hard drink, wash, cut into strips and into the frying pan . Give Linguine , quantity, hunger, into the water and cook al dente while. let the vegetables simmer stirring as long as several minutes, then soaking the mushrooms, about a cup, gradually, to taste, add and simmer. Add a generous splash of white wine. A teaspoon of honey, a little vegetable stock, salt and ground pepper. Some tablespoons cream and stir again to taste with spices and wine. Toasted pine nuts or walnuts on the pasta and the sauce.



cabbage can be delicious. Right delicious. Who would have thought. And together with a spicy mushroom sauce and Geknusper he is even one of my favorite dishes in the now insistent autumn. In addition, the food is made also incredibly fast.

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cheese-chocolate cake with cherries

melt the chocolate for Part 115g butter in a pot and take the butter hot from the oven. Meanwhile, a bar of dark chocolate chop and then place in the not bubbling butter and stir until it melts - more patient person could also use the safer option and in the water . Melt Now stir in 150g sugar and add to the cooled mixture and two eggs, beaten 75ml milk. Then mix with 140g of flour and two tablespoons baking cocoa. The batter into a greased springform pan and bake in preheated oven at 190 ° bake 25-30min.
verbereiten Meanwhile, the cheesecake part. Stir for three eggs and 100g sugar with a packet of vanilla sugar. Then add 500g plain yoghurt 150g cottage cheese and skim. Mix well and pour over the chocolate base. Now the cake at 160 ° about 50 minutes bake. If necessary, that he is not too dark, cover it towards the end.
share for the cherries just a glass of sour cherries and Kisch juice and juice with Mix 4 tablespoons cornstarch. Then boil the juice. If he has the desired consistency, add the cherries. The cherries can be sweetened to taste or with lemon juice.



A very tasty combination of chocolate, creamy cheesecake and cherry fruit. The latter fit both hot and cold well, and leave in their original glass filled transport also good - I have to drink a coffee with a friend baked and taken away. The chocolate cake is surprisingly moist and is the twice baked not too dry, with me it was in the middle even slightly moist.
The only difficulty was is to get the cake out of the tin - namely, mine has sadly departed this life and they just had to have come out with the cake not, so I only got back under severe threat of violence.

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tortellini and vegetable skewers, 10

A fresh clove of garlic finely chop, with a large sip of olive oil over them, with a dose of salt and pepper and let stand. Half zucchini and mushrooms 3-4 cut into 10 slices. Drizzle the vegetables with the oil and cook in the oven. The mushrooms do not need quite as long as the zucchini, both should not brown and not too soft. Meanwhile 12-13 cook tortellini, a few as a substitute, if any, falling apart, I have made tortellini with ricotta and spinach filling. The tortellini should not be too soft, but rather be slightly al dente. Then 5 small tomatoes wash, halve, remove the stalk and remove the seeds. 5 small mozzarella balls in half well. Now always a piece of tomato and mozzarella, a tortellini, a mushroom and zucchini slice on a toothpick or skewer and drizzle them with oil, of course, without the of garlic. add just before eating a leaf of basil each.



Very tasty, even for tortellini leftovers. I've made the evening that I have taken the next day to work. But I have just finished skewers covered with plastic wrap in the refrigerator and supplements in the morning to the basil leaf and provided with the oil. The next time I will add the skewers or a piece of dried tomato or olive.

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Walk The Line
An exhibition of Erla Haraldsdottir, Philip Loersch, Chiharu Shiota

opening on Thursday, 16.09., At 19 clock

The exhibition Walk The Line dedicated of 17 September to the 13th November 2010 in a differentiated analysis of the profession of the drawing. This is this is not the center but remains only as the basis of positioning of the three artists shown Erla Haraldsdottir, Philip Lörsch and Chiharu Shiota . Accordingly, you guessed all three artists, an idea that takes in the two-dimensionality of the drawing or the simplicity of the line its starting point.

Selection of works presented shows that concepts such as space, time, motion and stillness can get a whole new meaning by juxtaposed be compared or repealed. Thus, they question the works of the underlying medium of drawing, both by its functionality and timeliness. The three artistic positions related to their respective subjective way access to the drawing and interpreting them according to their own standards for new expressions to

Erla Haraldsdott í r (* 1967) mixed in their work, fiction and reality. They filmed documentary sequences, which they then combined with her pencil drawings, overlaid or expanded. The material contained in the cinematic reality is thus broken. Artist's memories and the visual perception of the environment in blending reality and fiction, creating a whole new dimension that no medium is assigned more clearly. The subscription covers the reality, pointing at the same time critical. The illustrative elements can be shown in the exhibition through the film Reynisdrangar between image and movement, fantasy and reality and her commute. The film is accompanied by drawings of the artist.

Work Lörsch Philip (* 1980) intervene directly in the room. His "drawings" are losing their two-dimensionality and expand as cut-outs from the room. In this case it involved physical content of questions by asking the strength of materials, optical effects and the difference between abstraction and figuration. The extra work created for the exhibition is thus directly to the exhibition space of the APEX Art Association and creates a connection between space, work of art and the viewer, is confronted with the presence of the object.

A native of Japan Chiharu Shiota artist (b. 1972) devoted to their skultpturalen objects of the basic idea of the line. This is the subject of their almost organic-looking installations, it mutates into a thread that wrapped everything, everything einspinnt and seemingly irritated the approach of a harmonious composition. It is so, objects are reminiscent of destruction, neglect and abandonment. And yet you stick to a beauty that exudes a similar poetry like a perfect spider web. The melancholy of not more forever touched woven and forever forgotten along seems to go with the anxiety and strangeness of woven objects that are inextricably linked with their surroundings. This is not the drawing to the view object, but the line developed a life of its own, gives the room a completely new rhythm and horrified as enraptured viewers alike.

The exhibition is funded by the State of Lower Saxony. Special thanks to the spontaneous and generous support of the North / Lb, and the Karstadt store in Göttingen .

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Three different types of donuts, 20-25 pieces

For the dough 2 packages dry yeast can mix a good drink warm water and a heaping teaspoon of sugar and stand until the mixture foams. 750g flour with a packet of vanilla sugar , 125g sugar and a good pinch of salt mix. Now the yeast, and let it then 75g melted, lukewarm butter or margarine, 300ml lukewarm milk and add two eggs , because of the eggs, milk and butter should not be too hot. The mixture by hand or hand blender mix with dough hook until the dough is homogeneous and not too sticky mass. Now, cover the dough in a warm place for an hour. Then from the Rings dough forms. Alternatively, they can also be cut out with two different sized circular forms (jars, cookie cutters, jars, etc.), but I'm too lazy and stuck me the dough too much, I shape and craft better. The donuts with some distance on a floured surface, with again one hours cover and let go.
are then deep-fried donuts. This a kilo of vegetable fat or oil in a deep fryer or pot to about 170 ° (or hot enough) heat. The fat is hot enough when rising to a wooden spoon or pancake bubbles. The donuts are then deep fried for 2-3 minutes, turning after half the time. You should not light brown, crispy on inside and not to be rude - at best is what makes the sample, since time is very dependent on the size. Always fry 2-3 at a time. Then decorate the donuts at will.
I have the dough cut into thirds and used as follows:


apple donuts with cinnamon and sugar in the dough
a large apple, peeled and cored type. I have my grated coarse, but would rather recommend him to cut into small pieces. Since the apple makes the dough moist, be sure to add more flour until it is pliable again. After frying the donuts now roll in a cinnamon and sugar mixture. This goes well in a paper bag or Bowl, if you shake it. Not to make too much cinnamon and sugar, but rather top up, as the mixture absorbs moisture over time and no longer sticks well.


hazelnut and macadamia milk chocolate donuts with full
I have just given into the dough nut syrup, in half hazelnut, the other Macadamiasirup, I think of Monin. With the syrup should not be too squeamish, as it already needs a good drink, to provide the donuts with enough taste and add more flour if necessary to make the dough pliable again. After frying the donuts dab with kitchen paper and then with whole milk chocolate coating cover and chopped almonds sprinkle over them. give


chocolate donuts with dark chocolate
In the yeast two heaping tablespoons baking cocoa quiet and 1-2 tablespoons of sugar to give in order to provide enough sweetness. An alternative would be chocolate chips in the dough. Dab After frying the donuts, with dark chocolate coat and forgiven as desired with sugar pearls . Ready Donuts can cut, of course, well and brush with hazelnut cream.



Donuts, there are basically two types - from cakes and yeast dough. I chose the latter option, as I think they are so fluffy, the dough also is a good basis for modifying. But both feasible and recipes with cake mix can be easily found on the Internet. The donuts do not in themselves necessarily stunningly sweet, so I definitely roll in sugar to complement sweet content with a glaze coat or coat with a sweet cream or jam would. The donuts are way too greasy and not that they soak the frying not great on grease and excess can be well after frying dab.
fresh, warm donuts taste the delicious especially, otherwise go them in airtight cans very good fresh or frozen can be. The apple donuts with cinnamon-sugar mixture can also be great if necessary, bake in the oven or the microwave briefly and then enjoy your warm again.

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crumbs and cinnamon plum cake banana bread

125g margarine melt and 75g sugar an add large pinch of salt and 175g flour and mix with the mixer, so that small crumbs arise, possibly add a little flour. The crumbs to one side and try absolutely pure, they are incredibly delicious. Now
125g margarine 125g sugar with Stir and add 2 eggs . Then 175g flour with a teaspoon baking powder and add. Now as much cinnamon to the dough cinnamon smells good.
wash 6-7 plums, halve and remove seeds. Put the dough in a greased springform give the lay out plums and sprinkle crumbs over it. The dough muss45min in the oven, make the best sticks sample and cover with aluminum foil if necessary, if he threatens to become too dark.

a tasty late summer pie. I like the combination of the sweet cake and the sour plums with cinnamon and crunchy streusel. At the very best spare it is naturally warm, straight from the oven.