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As
You can imagine, when invited to a birthday celebration, I often bring
cakes along with me. But when You do this regularly, it is not always
easy- every time You bring a cake, you set a certain standard, and of
course you want to keep this standard.. I think a lot about the kind of cake I want to bring so that it really will bring joy (not like once, when I invited a friend of mine, who is allergic to nuts to an Engadin nut cake – how embarrassing..). What does the person like especially? Is any of the guests allergic to anything? Will there be ex-alcoholic (there was one once- it nearly broke my heart to bake my marble cake without rum) But even if everything goes wrong, and one arrives with a strange looking but well tasting amorphous cake-mass – the gesture is always appreciated - so - dare to bake! |
250 g butter For decorating: This recipe is a variation of the traditional 1 pound butter/1 pound flour/1 pound sugar/10 eggs recipe, which is basically given from mother to daughter (or son) in most families- it would fill grandma’s cake pan to the top. However, the quantities above are sufficient for a 26 cm cake pan. Preheat oven to
190°C. Grease and flour a cake pan. |
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