So much about a quiet Sunday...

[wiseheart]

... but I don't really mind, honestly. I like to spend my time usefully, even if such busy days interfere with my writing schedule. (Well, when I say schedule... it means I'm trying to write as much as I can and fail spectacularly.)

Anyway, in the morning I made the baby journal for my colleague, since her grandson is the first to arrive. It's a rather moderate one, the kind that you make by sticking envelopes each other and form a little book that way. It mainly contains teddy bear pictures, so nothing kitschy about it.

We then did the laundry, which we usually do on Saturdays, but yesterday we had guests. Then I watched the 10th anniversary program of Der Trödeltrupp for a while, and then gave Kastanienwürfel a try. I don't know what they are called in English; basically, you make a cocoa flavoured sponge cake with chestnut buttercream and put whipped cream and chocolate shards on top. I've managed the sponge cake and the chestnut buttercream, but the whipped cream has to wait until tomorrow. It still hasn't thawed out completely. I'll post a photo when it's done.

No further plans for today; well, save for putting up the next chapter of "Out of Legends" to AO3. I hoped there would be an episode of Forged in Fire on the History channel tonight, but they shoved it back to 1.45 am, and as much as I like to watch those bladesmiths working, I'll not spend half the night awake for that.

Comments

[meathiel]

That cake sounds yummy. Though I'm pretty hopeless with sponge cake.

[wiseheart.livejournal.com]

Try the ground recipe of my Granny, it's idiot proof and never fails:

6 eggs
120 gr plain flour
20 gr sugar

Beat the egg whites first. When they're fluffy and stable, add the egg yolks, one by one, and between them the sugar. Once you get a smooth, homogenous mass, add the flour. Pour into a greased baking tin that is lined with baking paper and bake about 10-15 minutes on 180-190°C, in the pre-heated oven.

That's basically all. It takes less than an hour, including the pre-heating of the oven. I make it all with a hand mixer, although I know experts would scream that you destroy the meringue that way, but I've learned this from Granny and it never failed me, so sorry, Mary Berry, it actually works!

You can bake it in a round cake form, too, in that case use one with a diameter of 24 or 26 centimetres. It's super light, tasty and fluffy, doesn't dry out easily. You can fill it with jam or the cream of your choice, cover it with icing or whatnot. I use this recipe for practically everything that requires a sponge cake. Including Schwarzwälder Kirschtorte.

[elwenlj.livejournal.com]

The cake sounds scrummy!

[wiseheart.livejournal.com]

I hope so. Dr Oetker came out with this pulverized chestnut pudding thingie that you have to cook in hot milk with additional sugar and stir in some butter after it has cooled a bit; this is my first try at it. It seems to hold well enough for the time being; we'll see if it manages to soak into the sponge cake completely by tomorrow. *g*