What to do: Crumble margerine and flour, add the sugar, vanilla, baking powder and apple juice. Mix quickly to a smooth batter (using a food processor works fine). Pour into a well greased cake tin (or a non-stick tin or silicon mould) 24-26 cm wide.
Peal, core and slice the apples and push into the batter - it should feel crowded
Top with the sugar/cinnamon mix and chopped almonds.
Bake for 30-40 minutes at 200 degrees celcius.
Serve it warm or cooled - with ice cream or whipped cream
You can freeze this cake
If you are allergic to apples - switch the fruit to something you can eat - plums are exellent and orange juice does the trick instead of apple juice!
What to do: 1. Separate the eggs 2. Whip the eggyolks and sugar pale and fluffy (as pale and fluffy as it gets...) 3. Zest the lime and mix into the egg mixture 4. Juice the lime and mix with rest 5. Stir in the mascarpone
6. Whip the eggwhites stiff - start slowly and increase the speed and finally fold into the mascarponemixture...
The cream is excellent with all kinds of berries and soft fruit, put it in a pie shell and top with the fruit and serve!
It should go well with a glass of bubbly or eiswein or white port!
Lot of times, we all do
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desire that doesn't have
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simply don't know why.
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