When you are supposed to put rosemary on a cake, you know it’s going to be different from your usual hazelnut extravaganza. Truth be told, this fine herb was the only exceptional ingredient of this recipe, all the rest, puff pastry, plums, sugar, cinnamon, and quince jelly, sounds rather familiar, doesn’t it? But once you’ve put the plums casually on the puff pastry and sprinkled the rosemary on it, your eyes won’t believe it’s not butter, sorry, they won’t believe it’s not pizza. Only when it’s out of the oven and into your mouth, its case is closed. It’s cake. No doubt. A very yummy, very Mediterranian cake. If you want to challenge your eyes, do try this at home!
Normally, for a nut cake, I need lots and lots of grounded almonds and some chopped walnuts, but yesterday I only had a tiny sachet of grounded almonds, just a mere 100 gramms, some bitter joke of an amount, so to speak, and if I weren’t as stress-resilient as I am, I might have burst out into tears. But then, out of hunting destiny down and kicking its ass, I decided to replace the grounded almonds with caramelized hazelnuts, the brittle priorly reserved for the glaze, and, while I was at it, use whole pine nuts as a substitute for the chopped walnuts, lots and lots of whole pine nuts. The result? Best nut cake ever! Unchanged recipes are for losers!
Binge watching VEEP (a series, I discovered only yesterday, so far, I’ve made it to season 2/episode 4, laughing out loud every five minutes) has made me not leave my couch for quite some time now, except for short runs to the fridge in order to get some fresh supply of strawberry cheesecake icecream (not from that really famous brand, but from the other really famous brand, you see, their cheesecake layers are a bit saltier, which is a nice contrast to the sweetness of the strawberries, but I digress), a dessert, or basic nutrition, which I have grown addicted to as swiftly as to Selina Meyer and her wonderfully obnoxious crew. I wonder what I will do after the end of the last season… not much, I guess; probably, I won’t be able to move at all by then…
The best thing about Switzerland is the food. And the best thing about the food is a Luxemburgerli from Sprüngli’s. You might think it’s a macaron but it’s not, believe you me. I’ve had macarons, plenty, even those hysterically cherished ones from Ladurée, and I had them from Ladurée in Paris, on rue Bonaparte, so don’t tell me the taste was probably just affected by transportation, say a long-distance flight to Sydney, Cape Cod or Kyoto or where ever you picture me misjudging Ladurée’s famous delights, no, even those iconic French macarons are nothing in comparison. Nothing compares to a Luxemburgerli. Nothing. Actually, it makes macarons obsolete. Sad excuses for a sweet. You better take the next flight to Zurich and make it to Paradeplatz as quickly as you possibly can. If only I could do the same, but I promised to show up at my parents’ place this Easter weekend…
Since the beginning of time, we’ve met with many a famous couple: Adam and Eve, Caesar and Cleopatra, Romeo and Juliet, Harry and Sally, Queen Victoria and Prince Albert, Yves Saint Laurent and Victoire Doutreleau, Simone de Beauvoir and Jean-Paul Sartre, James Bond and an endless row of girls, Miss Marple and Mr Stringer, Tintin and Captain Haddock, but the most successful couple to me is a strawberry and the cheesecake she’s just been introduced to. Admittedly, their love affair won’t last long, a fork will be their hangman, my stomach their grave, but neither did Romeo and Juliet’s, and so I will continue to help any strawberry meet the love of her life, my cheesecake. Short live the happy couple!
Austria is very blessed a country. They not only have Sissi, that wonderful iconic empress played so heartbreakingly sweet by Romy Schneider, more importantly, they are lucky to have the very best pastries in the world. You all know the Sachertorte from Sacher’s in Vienna, probably the most famous chocolate cake in the world, although it’s not the vast amounts of chocolate that are to blame for its fame, but the fine layer of apricot marmalade, then there’s Demel on Kohlmarkt near Hofburg Palace, purveyor to the Imperial and Royal Court of Austria, the best pastry shop in the world (at least, as far as I’m concerned) with an absurdly delicious range of tarts and cakes (and a very yummy Beef Wellington, too) that make you forget all about the importance of beach bodies in general and very much of your own in particular, and finally there’s Kaiserschmarrn, a kind of elaborate pancake with lots of rum raisins—and some apricot marmalade to dip your pieces into for a slightly sour yet very fruity contrast. That one, at least, you can do all by yourself (don’t forget some grated lemon peel, it’s quite crucial), for anything from Sacher or Demel’s you need years and years of training… Years!
Some time ago, I had the worst of nightmares. I was in a tram in Zurich, trying to make it to Sprüngli’s to get some Himbeer-Rahm-Torte, their famous raspberry cream cake, my very favourite, it’s so very rich and heavy with raspberries, yet light and fresh like air, but that damn streetcar wouldn’t take me there, for some reason, it was taking the wrong turn, totally wrong direction, I wanted to get out, but it just wouldn’t stop, it just went on and on, still, I had to get out to make it in time before closing hour, missing it was not an option, I had to have that cake, I just had to, I don’t know how I finally managed to take another tram, I think I ran them all down somehow, but the other one wasn’t the right one either, I started panicking, I was way too late now, all of a sudden night had fallen, it was completely dark outside, the time was 6:25 pm – hadn’t I left at noon? – and that streetcar had just passed the Zurich opera house to make it home to Seefeld, like it was mocking me, I just had to get out, but even if I managed to, how should I ever make it to Sprüngli’s in time, with five minutes left at my hand? Any suggestions? Any? Well, neither had I, instead, I woke up screaming. Still without any cake, but at least safe and sound. I made it to the fridge and had noisette yoghurt. No raspberries, but quite yummy.