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Friendship, a New Season and a lovely Berry Shortcake Recipe


By My Diary Of a Foodie (Visit website)



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?Friendship is the allay of our sorrows, the ease of our passions,

the discharge of our oppressions, the sanctuary to our calamities,

the counselor of our doubts, the clarity of our minds? Jeremy Taylor.



I rented a small tiny flat last year when I had to leave my fantastic first flat after 4 years of living in Berlin. Desperation certain has its way with me, and I allowed it to make my choice of a terribly suboptimal flat. It hardly had a kitchen, no kitchen counters, an archaic stovetop and an oven which only functioned when it was in the mood. I have no idea what I was thinking when I signed that lease for 9 months!!



After countless failed attempts at cooking and nearly taking that oven and throwing it out of the window, I decided that I had no choice but to break the lease! I had to find a way…any way to get out. My mood had sunk to a near depression and I felt very very lost!


This lack made me realise how central, crucial, critical….simply essential it was for me to have a fully functioning kitchen…It could be small, but I need the basics. Or-else.



One of the possible ?take-overs?-of my lease was a girl from Orange County, California who was on a Fulbright scholarship to Berlin for a year. She needed a place ASAP, and I wanted to get out ASAP. So, both of our needs were met in one go!



She moved in immediately and during our overlap of  couple of days, we managed to establish the foundation to a solid friendship, at least one which has weathered the winter months of Berlin.


It amazes me each time I think about it, how quickly we we able to connect to one another.  We felt comfortable with each other from day one.


On the surface, however, we could not be any different: I am sort of tom-boyish, never wear make-up, have only bad hair days and could care less, do NOT have fashion sense, where a rucksack everywhere I go (hey, it is practical okay?! A dainty little handbag just will not do it for me!)



On the contrary, Ms. P is completely and totally into fashion.  On the rarest of occasions would she exit the house without make-up, is the epitome of a lady, has handbags to fit her shoes, glasses to match her outfits, knows all about the Louboutins, is into Chanel, Longchamp, and always looks as if she has just stopped out from a VOGUE shooting….you get the picture right?!


However, beneath the make-up and Chanel bags, we share something very special, that is, the gift of friendship.



A great friendship which has provided great comfort, like returning to a familiar place, to that spot where you can just let loose and be yourself.


That wonderful gift of friendship, which offered me that feeling of belonging and acceptance. We both know that whatever happens, we are there for one another. No matter how many times we ranted and raved about whatever, an ear is always there.


And that makes a world of difference.



And so, as a tiny gesture to commemorate my friend’s 25th year on this planet, her departure from Berlin, the year we spent together, and the future journey, I made a lovely red-berry shortcake (she actually wanted strawberry shortcake but the season had ended and so, I used frozen organic berries. It is essentially a lovely moist white cake, served with berries in the middle and a cream frosting on top).


?Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born? Anais Nin


There is indeed so much to be learned from all those individuals who enter our lives, regardless of how long the shared journey, or how deep the exchange. Because of P., who she is and what she represents,  I have definitely learned to trust myself more…listen to that inner voice and go with it!


It has been a delightful journey of endless exchange, spontaneous apple strudel, weiss-wurst- eating sessions, meeting up then heading home and skyping until our eyes close. I shall always carry this journey of friendship dearly within my heart!


Happy 25th year P!


…and thank you once again for the gift-that wonderful gift of friendship!


Love, P


Redberry Shortcake Recipe:


Moist White Butter Cake:

(Source of Recipe : The Joy of Baking)

1 1/2 cups (160 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter at room temperature
3/4 cup (175 grams) raw cane sugar
2 large eggs separated
1 teaspoon pure vanilla extract
1/2 cup (120 ml) kefir/buttermilk

Instructions

Preheat the oven to 350 degrees F (175 degrees C) and place rack in center of oven.
Prepare two - 8 inch (20 cm) round cake pans by lining them with parchment paper.
Separate the eggs
Put the whites into one bowl
and the yolks into another bowl
In a mixing bowl sift together the flour, baking powder, and salt.
In bowl of electric mixer, beat the butter until soft (about 1-2 minutes).
Add the sugar and beat until light and fluffy (about 2-3 minutes).
Add the egg yolks, one at a time, beating after each addition.
Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture and kefir or buttermilk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, beat the egg whites until foamy with the whisk.
With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.

Easy Berry Sauce

2 cups of freish or frozen berries
1/4 cup of sugar

Instructions:

Place berries into a pot and add the sugar.
Cook over low heat while stirring consistently until the berries are soft and the sugar has dissolved ( about 8 minutes. The consistency will be like a jam)

Cream Frosting

1/2 cup sour cream, room temperature
1 - 8 ounce (227 grams) cream cheese, room temperature
3 tablespoons of cream
1 1/2 cups of powdered) sugar
1 teaspoon pure vanilla extract

Instructions for the cream frosting:

Beat the sour cream, cream cheese together and cream together until it is smooth.
Add the powdered sugar, bit by bit beating on slow speed until fully incorporated.
Add the vanilla and beat on high speed until the frosting is light and fluffy.

Assembly:

Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with about 1/4 cup of the berry sauce.
Spread about 3/4 cup of the frosting on top of the sauce or jam.
Place the next cake layer, top of the cake facing down, onto the filling.
Spread the remaining frosting over the top and sides of the cake.
Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries. ENJOY!!!!!





You might also like:Cream Scones versus Shortcake
Chocolate Cake: Julia and Julia and more Friendship….Part 1
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