Emergency baking – doing it right!

27 May

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Pentecost weekend, we were invited by Richard’s mother to go for icecream together. At the last minute, however, she became afraid that the bad weather – and whoever was kept from eating icecream by a bit of rain? Hu? – and asked us to get some cake on our way, since the confectioner in her town was closed. And who would I be if I couuld not instead whip up some cake myself? I mean, for the price of ONE piece of cake I can make a whole cake, and a healthier one at that.

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See? Vegan wholegrain biscuit (I did not have any eggs left) with raspberry purree and ricotta cream, covered with chocolate, edible flowers and some glitter. I still had some meringues left over from that other cake I made, so…

To be honest, the biscuit was a bit dry (I am still looking for that perfect recipe), and I guess mascarpone or cream cheese would have worked better than ricotta, but at the end of a long weekend you either use what you have got or dish out five bucks per person. Not that Richard’s family (or at least that part) would totally be worth it, but homemade is always better.

(Unless you have got an uncle who keeps picking off the chocolate because he is diabetic, but does not mind eating fried potatoes for dinner later that day. But hey, his life, his decision.)

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2 Responses to “Emergency baking – doing it right!”

  1. Magaly Guerrero May 27, 2013 at 3:15 pm #

    I don’t care if the biscuit was a bit dry. A piece of that yumminess would go perfect with my coffee, right now *sigh*

    • diandralinnemann May 27, 2013 at 3:17 pm #

      If I ever make it over the Atlantik, I promise to bake you something.

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