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wiseheartSo, since this year I made so many Christmas candies - a lot of which I gave away to friends and colleagues - I decided not to bake industrial amounts of cookies for Christmas, just one very refined cake. A truffle cake, to be more accurate, which is a sponge cake, the flour in which is mostly replaced by ground almonds, and the creme is dark chocolate boiled in sweet cream and cooled in the fridge.
I've got a relatively easy German recipe, which I copied out in Hungarian, mostly because it was printed on the back of a vanilla sugar package about the size of a stamp. I thought having it typed up in good-sized font and printed out would make things easier. Which it would, had I not forgotten that German recipes give the weight of the ingredients in grams, while Hungarian ones give them in dekagrams.
As a result, I put 35 dekagrams (=350 grams) of flour into the batter, instead of 35 grams. Well, 25 dekagrams, in the end, because I found it suspicious that the thing got so hard even before baking. The cake should have come out of the oven about 5 centimetres high. It contains 5 whole eggs, after all, with the whites beaten hard. Mine is about 1,5 centimetres high, where it's the highest. *facepalm*
Clearly, I won't be able to cut it twice horizontally. In fact, if I manage to cut it once, I'll call myself lucky. So the cream will be about two inches thick, because there won't be any other place to put it. *whines* It will be the ugliest cake of human history - and the annoying thing is that I've already baked it once successfully. Of course, that was over 20 years ago, but still...
We'll eat it anyway, even if we have to put it through the grinder, but I'm a tiny bit devastated nonetheless. Since I won't be baking anything else for Christmas, I wanted this frigging cake be special. :((
Other than that, Mum and I spent about an hour wallowing in childhood memories after breakfast while binding pieces of thread on the Christmas candies, so that we can hang them onto the Christmas tree. This year's tree has the theme "paper" - everything on it will be self-made, of different sorts of paper. *is excited* I'll post a pic when it's done.
Unfortunately, a great part of Christmas tree decorating will fall to poor Mum, since I'm sick like a dog again and am not allowed to spend much time on the balcony that doesn't have any heating.
I've got a relatively easy German recipe, which I copied out in Hungarian, mostly because it was printed on the back of a vanilla sugar package about the size of a stamp. I thought having it typed up in good-sized font and printed out would make things easier. Which it would, had I not forgotten that German recipes give the weight of the ingredients in grams, while Hungarian ones give them in dekagrams.
As a result, I put 35 dekagrams (=350 grams) of flour into the batter, instead of 35 grams. Well, 25 dekagrams, in the end, because I found it suspicious that the thing got so hard even before baking. The cake should have come out of the oven about 5 centimetres high. It contains 5 whole eggs, after all, with the whites beaten hard. Mine is about 1,5 centimetres high, where it's the highest. *facepalm*
Clearly, I won't be able to cut it twice horizontally. In fact, if I manage to cut it once, I'll call myself lucky. So the cream will be about two inches thick, because there won't be any other place to put it. *whines* It will be the ugliest cake of human history - and the annoying thing is that I've already baked it once successfully. Of course, that was over 20 years ago, but still...
We'll eat it anyway, even if we have to put it through the grinder, but I'm a tiny bit devastated nonetheless. Since I won't be baking anything else for Christmas, I wanted this frigging cake be special. :((
Other than that, Mum and I spent about an hour wallowing in childhood memories after breakfast while binding pieces of thread on the Christmas candies, so that we can hang them onto the Christmas tree. This year's tree has the theme "paper" - everything on it will be self-made, of different sorts of paper. *is excited* I'll post a pic when it's done.
Unfortunately, a great part of Christmas tree decorating will fall to poor Mum, since I'm sick like a dog again and am not allowed to spend much time on the balcony that doesn't have any heating.
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Date: 2016-12-23 12:20 am (UTC)My sister made Weihnachtsguetzle - she has baking skills. I'm in charge of salads for the Christmas celebration. Each year, I try to make the salads new and interesting, as well as a traditional green salad. This year is cucumber and blueberry, with feta and peppermint, and a sweet corn salsa, with avocado, chili, coriander, lime juice and capsicum. My sister-in-law will roast a chicken and provide a ham for the meat-eaters, my son will make his signature saffron rice, and my nieces will make side dishes.
This year it is predicted Christmas Day will be 36 degrees celsius! I'm grateful we traditionally celebrate Christmas on the Eve.
I hope your health improves! Stay warm, get well!
(no subject)
Date: 2016-12-23 02:35 am (UTC)(no subject)
Date: 2016-12-23 12:13 pm (UTC)Your Christmas dinner sounds delicious, I hope you'll have a grand time with the family.
(no subject)
Date: 2016-12-23 12:14 pm (UTC)(no subject)
Date: 2016-12-25 01:15 am (UTC)Here's wishing you a quick recovery so you can enjoy your time off from work! [warm hugs and Elven Tea of Healing (tm)]
(no subject)
Date: 2016-12-25 12:45 pm (UTC)