Today can be considered a new beginning, the first time I started two new blogs – both on cooking and in two languages from which one is my mother tongue by birth (Gotująca Dandyska) and the other by choice.
The summer finally came to Warsaw and was spoiling us rotten with the heat and sun over the last few days. But with last night storm came a cold wind, which cooled down the heat. That’s the North Wind, my Mom said, and I started to feel the urge to travel again. Allez, no time for traveling now, but to keep my heart and mind at peace I headed to the kitchen to bake a Strawberry Cake. The recipe came from God-knows-where and has been stashed in my Mom’s notebook for ages. The things about it is that it’s simply perfect with every summer fruits and never fails.
Always Perfect Strawberry Cake
- 5 egg yolks
- 100g of butter
- 250g of sugar
- 350g – 400g of flour
- 2 tea spoons of baking powder
- vanilla sugar or almond oil
whisk together egg yolks (but don’t worry if you go for whole eggs 😉 worked perfectly fine for me this time), butter and sugar untill fluffy. Add sieved flour, baking powder and vanilla sugar/almond oil. Whisk well. Fold in the whipped egg whites. Put into a round baking tray and place the strawberries (or other fruits of your choice) pushing them down into a dough. Bake for 1 hour on 210 – 220 Celsius. Enjoy with caster sugar on the top and nice ball of ice cream 🙂
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