Did some baking again. Not all the photos are made with out better camera so, please, just bear with me. The cake is a lemon cake with pistachio and chia seeds. It is served with German butter cream and bramble coulis.
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| Lemon cake, buttercream, bramble coulis |
LEMON CAKE
200 g butter
150 g fine brown sugar
3 eggs
pinch of vanilla seeds
2 tsp baking powder
2 tbsp chia seeds
80 g pistachio, coarsely grinded
50 ml milk
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| Right after baking |
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| These type of cakes always seem to be better the next day. Sometimes even a couple of days after baking. |
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| These are going to the freezer and my Hubby can every now and then take a piece out for his lunch package. |
CRÈME PÂTISSIÈRE
480 ml milk
110 g sugar
3 eggs
45 g corn starch
45 g butter
vanilla pod or seeds
Bring milk, vanilla and half of the sugar to boil.
Beat together the eggs, rest of the sugar and corn starch.
Make a liaison.
Bring the mixture to boil
Remove from the stove and add the butter.
Cool down in the fridge.
GERMAN BUTTERCREAM
210 g butter
60 g icing sugar
210 g crème pâtissière
Beat the butter and icing sugar in the mixer with the paddle attachment until light and airy, about 5 min. Add the crème pâtissière in small parts and beat until fully mixed into a smooth buttercream.
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| The dark seeds on the plate are chia seeds |
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| My morrocan mint is in flower. |
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| Bramble - Brombeere - Karhunvatukka |
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