What can you start the weekend better with than with a lovely lovely chocolate cake with tonak beans , fresh strawberries and cream? I promise it is probably impossible to get a better start to the weekend . Got lots of energy and great energy today. Surrounding yourself with happy eaters people give a strength.
Feels good to be back and blogging again . It’s been insanely much has happened and that made ​​me not able to cook or blog . But now everything should those things be gone and I have loaded the batteries.
I am delighted that so many people have written and wondered varörfr I ‘ve been so quiet. Nice to be missed. I’ve really missed you and had a bad conscience every day that I come to write . But that is the past and now I come here with fresh new company with lots of ideas that you should take part of .
Blog contest is extended to the end of April . You have not missed it? The commentators during this time , new and old recipes , win a fancy secret price .
200g soft butter
250 ml of potato flour
1 tsp baking powder
3 eggs
250 ml sugar
50ml milk
1 finely grated tonka bean
50 oz white chocolate drops of fine quality
Stir butter, potato flour, tonka bean and baking powder into a porous batter. Beat eggs and sugar in a separate bowl porous. Mix then down into the batter a little at a time. Stir well. Add the milk a little at a time also when the batter does not cut too much. Click into the greased and floured mold. Bake immediately at 200 degrees for about 40 minutes, this is important so that the potato starch do not have time to sink to the bottom. Let stand a few minutes before overturning it.