Happy Birthday!!!!

Today, L turns 25. It's a big day. I hated mine. But I love birthdays, others more than my own.
When L and I moved in together I decided that we'll always have cake in the morning. In my family we ate an normal (OK, a bit more fancy) breakfast on our birthdays, but now, I can make my own tradition.
Cake in the morning is one.
Heart-shaped cake in the morning.
This particular 25th birthday, a six floor high heart-shaped cake in the morning.
The best thing with the heart-shaped cake, you can cut two slices and then just put on some more whipped cream, and serve it as new in the evening to your guests. Old cake tastes better than new, lucky guests! (See the last picture!)
I made the bottoms myself this year, never seen such perfection coming out of my oven!
Real easy!
1,5 dl flour
1,5 dl potato flour
2, 5 tbs baking powder
5 eggs
3 dl sugar.
Mash all the dry ingredients.
Whip egg+sugar, it shall be light yellow!
Then mash it together, pour in a bit of the dry ingredients at a time.
In the oven for 40-50 minutes (real important to NOT open the oven the first 20-25 minutes. After those minutes you but something on the cake so it wont burn)
GOOD LUCK!!!
//E
Yes, I bought him a pair of NIKE trainers. They are so blue I get happy every time I look at them!

Semlor, or buns as Google translate wants to call it

Today, my sister had some friends visiting her from Halmstad, a city on the west coast. I wanted to make them something special, so I decided to make semlor, the greatest pastry in the world. A simple bun, filled with almond and cream.
I took a classic recipie,
75 g butter
25 g yeast
2,5 dl milk or soy milk
7,5 dl flour
0,5 dl sugar
cardamon
salt

Stuffing:
2,5 dl cream or a non dairy cream product
300 g Almond icing
1 dl Milk or soy milk

Melt the butter, poor in the milk, it has to be 37 degrees Celcius, then tad in the yeast, blend it with almost all the flour, and all the other ingredients. Then let it yeast for 40 minutes or more. Make small buns, let them rise on a baking tray for 30 minutes and then in the oven (225 degrees Celcius) for 10-15 minutes.

During the ferment you'll have to prepare the almond stuffing. Blend the milk with the almond icing, you can put it on the stove id you want, but it hase to nicely blended. Then whip the cream.

Take out the buns, let them cool, then cut the top of, but keep it! Dig a small hole in the bun and stuff it with the almond stuffing. Then put on the cream, put on the lid, and it's done!!! Now eat!!!!//E

Don't want christmas to be over

OK, it's not even close to over yet, but still, feels a bit empty now, when all the presents are torn open and no guest are left.
So I decided to bake some cookies, almost the same as  C did some weeks ago, but without saffron and gingerbread taste instead. Just add cinnamon, cardamom, bitter orange, carnation, and ginger. Mix with butter and sugar and flour, and then it's almost done. I'm not a big fan of recipies, I thinks it's better just to do it by heart, or by stomach...
//E