Burgundy cake from the pot with cinnamon sour cream. Happy Birthday, Greta!
We'll find you great and love you doll. That's because
... you're the greatest mother-in-law in the world (sorry everyone else)
... your bills are just the best
... you always for us there you are
... you never, never, never rave about our inanimate carpets and children chaos in the living room
... you are little eagle eye in amber hunting
... you like the cube (where do you just get that inexhaustible patience?)
... you're a wonderful source for Advent wreaths and Christmas biscuits
... your garden is so snug and applesauce Neighbor apples are incomparable
... you always have new business ideas in the hindquarters and will rock ebay
... you take 3 hours to build a LEGO fire ship and laugh when the It takes exactly 2 minutes for the child to break things down again.
... you just buy me a pink kettle grill
... you with your Winkekatze and the Queen ever in the Newspaper w arst
... the vacations in Prerow are simply the best.
Happy Birthday, lots of hugs and big smoochers!
And now we cut the cake:
For all those who are hoping for (or afraid of) a cake soaked in neat alcohol: the name is actually a bit misleading. There is no wine in the cake - the recipe comes from Burgundy and was praised in the Saveurs 05/12 as a particularly simple with few ingredients. Since baking is not one of my most pervasive core competences and we are also currently in a holiday apartment with more rudimentary equipment, so a blast recipe for me.
There was then only a tiny challenge. The recipe recommends baking the cake in a casserole dish. A sharp look into the apartment kitchen cabinets revealed: no baking tray with a straight bottom, no casserole, no oven-proof bowl or bowl ... but a hand mixer and lots of pots. So I simply baked the cake in the pot - and it got great. I'll do that more often in the future! So if you do not have bakeware at home, you can now use pots with oven-safe handles for baking.
The burgundy cake's preparation differs from a normal sponge in a few ways: first, egg yolks and icing sugar become very thick beaten with white cream, then liquid butter is added, later boiling milk is added and finally stiff egg whites are added. But no baking powder or other baking agents. The result is surprising! The cake has a wonderfully fluffy and delicate texture, is not too sweet and oscillates between very light sponge cake and juicy cheesecake. I like! As a birthday cake, it was then still pimped with cinnamon sour cream and berries.
Here's how it works:
Preheat the oven to 200 degrees. 100 g of butter in a small saucepan over a low heat and set aside. Boil 500ml milk and set aside4 eggs separate.Carefully stir in the liquid butter, 125 g flour and 1/2 teaspoon ground vanilla (or vanilla extract). Bring the milk to a boil again and then gradually stir in the batter. Beat the egg whites very stiff and stir carefully but carefully under the dough.
One pot about 20 cm in diameter (or one baking dish) with baking paper bake for 5 minutes at 200 degrees, then turn down the temperature to 160 degrees and bake the cake for another 45 minutes.
Let the cake cool in the pot. Then remove and peel off the baking paper.
From 1 cup of sour cream and 1/2 teaspoon cinnamon stir a cream and spread the cake over it. Decorate with Berries as you wish.