This week we celebrated Carlos’s birthday and that gave me yet another good reason for baking a cake. Birthday-boy wished for a fluffy caramel cheesecake with cookie bottom and edge – so that’s what he got:
Now, don’t let the picture fool you. The cake tasted so much better than it actually looked. I used both cream cheese and quark for the filling, as well as some well foamed egg whites. Really became nice and fluffy. I’ll post the recipe, as soon as I’ve tested it once more. Then I can guarantee it works.
But the caramel didn’t work. It became fudge after I cooked it for half and hour. But I had my reasons… I’m used to making my caramel out of cream and farin sugar, but I couldn’t find such a thing as farin sugar from my local super market. Well, ended up buying light syrup instead and mixing it with some sugar, ’till it looked like farin sugar to me. Was kinda light colored, but it worked. The end result tasted like caramel, but once I got it on top of the cake it totally froze. First person cutting the cake got all the icing ’cause it just stuck to the knife. Next time I know that the usual 10 minutes of cooking is enough.
Been baking bread too. All sorts of quick loaves whenever I realize we are about to run out of bread again. And of course some bread with bubbles, too. And a white bread with overnight sponge, which I even managed to shoot before eating: