It's been a crazy two weeks.
I've been working really hard trying to finally set up a website for my photos. Who knew that creating a website was not only so different from creating a blog (and by no means as easy), but that it demands so much attention to detail (which I love!)? So I've been tirelessly editing, formatting, looking through old photos (and taking new ones) for the website. After such a long time, and so much work, it's all come together and my site should be up and running in the next two weeks - exciting! There's still some work to be done, but I'm nearly there. I can't wait to show it to you all.
Apart from all the fun new photos I've been taking for the website, I've also been taking loads of people shots too. I've been approached by a few readers that wanted a few portraits and full body shots, either for their portfolio, for modelling agencies, or some just needing photos of themselves for their websites, blogs and families. It's definitely something I enjoy doing, as I love taking photos of people, and I'll be sharing them with you soon.
And through all the work, I've been baking almost every day, trying out new recipes, experimenting with old ones and just baking for the sake of comfort eating (I tend to do that when I'm overworked). Today's post is something I've been meaning to share with you for a while now. It's called Spiegeleierkuchen, which is German for Fried Egg Cake. It's one of those things that I grew up loving as a child, and I was always so fascinated by it because it really did look like a whole bunch of fried eggs on a cake. It's actually vanilla pudding cream spread over a cake and topped with apricot halves and covered with gelatin (I've used a vegetarian Agar alternative). I used freshly peeled apricots for these, but you can use canned apricot halves which work just as well.
I'm also giving away another Candy Apple Red KitchenAid mixer this week. For a chance to win, just leave a comment below. The giveaway is open to everyone worldwide, one winner will be picked at random and notified by email. The closing date for this giveaway is the 23rd of August 2010. Good luck!
Spiegeleierkuchen (Fried Egg Cake) (printable recipe)
For the pudding cream, use my vanilla pudding recipe
For the cake:
165g butter
165g sugar
Seeds of 1 vanilla pod
3 eggs
285g flour
40g ground pistachios or almonds
2 teaspoons baking powder
1-2 tablespoons milk
6 fresh apricots, peeled and halved (or 12 canned apricot halves)
1 pack gelatin (or agar flakes)
1. Preheat the oven to 175˚C. Grease a baking tray (roughly 30cm x 30cm).
2. Whisk the butter until light and creamy. Mix the vanilla seeds into the sugar, add to the butter and whisk further until smooth. Mix in the eggs one by one until completely incorporated.
3. Mix the flour with the baking powder and nuts, add to mixture and fold under, making sure not to over mix (over mixing flour into batter results in dry cakes). Mix in the milk to soften the mixture.
4. Pour into greased baking tray, place in oven and bake for roughly 30 minutes or until the cake bounces back when pressed lightly. Remove from oven and allow to cool in the baking tray.
5. Make the vanilla pudding cream, pour over the cooled cake. Top with apricot halves. Refrigerate. Once the pudding has cooled and set, prepare gelatin or agar flakes according to packet instructions, adding sugar to taste. Brush over the apricots with a kitchen brush. Refrigerate again until set.
