Last week I had a great time baking with my friend Elaine. She's one of the best cooks/bakers I know, and she showed me how to make a traditional German cake called Bienenstich. Of course, since she's so amazing, she had her own version of the cake that seemed to work better than the original, so we tried that one.
I got to learn how her kitchen machine worked too. Seriously, if you are looking to spend some money and buy ONE kitchen appliance that will do everything, you must save up for this one! You won't be disappointed.
Anyway, in true German fashion, all of the measurements are by weight, not volume. I love this idea. I have a kitchen scale that I use every once in a while, but the kitchen machine has a built in scale that you can tare as you add ingredients. Brilliant.
Here's the cake, ready to go into the oven.
And the baked version.
While we baked, the kids played. Elaine has two girls the same ages as Rowan and Bria, and they get along really well most of the time. Rowan and Jana (pronounced 'Yana', not with a hard J) dressed up as a Prince and Princess and danced for a few minutes. SO CUTE!!!
We made some extra pudding to enjoy while the cake cooled. Here I am enjoying yummy homemade vanilla pudding with the kids!
The cake turned out super yummy, except for the fact that the filling squished out of mine ;) One excellent tip that Elaine shared with me was to cut the cake before filling it. That way, especially when you have a cake that is heavier and harder to cut, the filling doesn't all squish out when you press with the knife. I've also heard of people freezing the cake before cutting, for the same reason. Either way, it really helps. My problem was just that the filling was a little bit runny when I filled the cake. I should have left it in the fridge a little longer.
And I don't even have a final picture to show you! So just imagine... it looked somewhat like this: