Bruadarach

Scottish Gaelic: Dreamer, Visionary

Tag: Cake

Danube Waves

2014-02-20 15.17.55Only a few days ago, I finished the first draft of Danube Waves, the sequel to the Coffee Legacy and the second book in the Wiener Blut universe. The draft came in just over 76K which makes it quite a bit bigger than the first novel. I’m not sure if it will grow or slim down in the editing process but it will most likely stay longer. At the moment I’m into the first round of edits before the manuscript goes to the editor. I have a few timeline references to fix and to make sure that the story stays consistent throughout and I didn’t start off with an idea that gets forgotten later on.

When I’m done with my edits I will start with the casting for the podcast version of it. I cannot resist doing a podcast again and I am very lucky that I already have the OK of those people who are recurring from the first book. But there are also many new characters which need new voices and I’m excited to cast them.

At the same time the relaunch of the paperback version of the Coffee Legacy is underway and it’s long overdue. I hope to get it out before the eBook version of Danube Waves gets released.

Once the casting call is out, I will put a blogpost here and over on the Wiener Blut website, so keep your eyes open! 🙂 Also, there will be cake!

Cookbook Challenge 1 – Haggis, Whisky & Co

DSC_9645The first challenge was only for half a weekend, so it only included one cookbook, “Haggis, Whisky &  Co.” A Scottish cookbook (written in German and published in Austria) where each recipe goes along with a poem by Robert Burns.

I got the book for my birthday from Mick, so I figured that’s why he made me try it first. Maybe it was because he missed Haggis. Poor him, I wasn’t going to make that… 🙂 Since I had only one cookbook for this weekend, I decided to make a main course and a dessert, starting with the latter. To actually pick one was not that easy. First of all, there aren’t many recipes in this book to begin with – all of them being assembled in menus following a theme.

Venison and other autumn specialities are a bit hard to come by in the middle of the summer, and so are some of the fish specialities you can get in Scotland. Not as fresh at least. One of the first recipes had a caramelized apple cake in it – so that obviously caught my eye. On reading the recipe I realized it was much like the French Tarte Tartin, and I fell in love with that in Paris a few weeks ago. The only ingredient I was missing were eggs, so the choice was easy!

The cake was from the “Bill o’Fate, O my Luve’s like a red, red Rose” menu. A menu for lovers. 🙂

I didn’t follow the recipe by the letter, here’s what I actually ended up doing:

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Caramelised Apple Cake

4 Apples
Juice from half a lemon
3 Eggs
250g Sugar
175ml Oil (something which no to little taste)
175g Flour
1 Packet Baking Powder (approx. 8g)
A bit of Baking Soda
1 Packet Vanilla Sugar (approx. 8g)
50g Butter

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Preheat oven to 175C. Slice and de-seed apples and pour lemon juice over it, so they won’t turn brown. Whisk the eggs and 150g of the sugar until it’s foamy, then slowly add the oil. Mix the flour, baking powder, baking soda and vanilla sugar and then add it to the egg-sugar mix. Stir thoroughly until it’s smooth.

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Heat butter and add the 100g of sugar. Mix thoroughly and caramelise it on low heat until it becomes a thick mass. If sugar doesn’t dissolve, add some of the lemon juice from the apple slices.

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Put baking paper in a spring form. Pour caramel in it and evenly cover the bottom. Put the apple slices on top of the caramel and then the dough over the top.

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Bake for 45 min at 175C. Let cool for 15 min, then overturn the cake. Goes well with vanilla ice cream and coffee 🙂

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I think I used a bit too much baking soda, so I changed the recipe accordingly. The dough was superbly light, fluffy and moist, whilst the apples started to get a bit of a crunch to it. Once the cake has cooled down properly, the caramel will get even crunchier. I think it tasted really super and I also like the slightly rustic taste to it.

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