red feeling



Hey guys..

I am sooooo sorry..  It took forever to sit down and start a new post. Things are busy these days and my life changed a little again. I took a “small” job and am working part-time now.. though I am there more hours than planned. I moved into a new apartment in my good old Hannover and I started a new project, which requires a lot of time.

Now, the worst part of all those new things…. I am living in an apartment … w…i…t…h…o…u……..o….v….e….n!!!!!!!!!! Can you imagine??????? How did I get myself into this? seriously, sometimes I am soooo desperate to bake.. I don’t know how long I can stand that state. I am here only temporary, meaning for four or five month only. What will happen afterwards, I don’t know, but I know that I will check the kitchen for an oven, before I move in 😉

So, here you have the main reason for my absence. I will try some new things, like “baking without baking” or “baking in the microwave” and try to post more often. And of course, every time I go to see my mom, there will be a cake as well.

Last week there was a holiday in the area my mom lives. I took a day off and went to her place on friday night, right after work. My mom bought all the ingredients for a cake, so I could start right upon arrival. I decided for a cake with fruit and cream cheese. My family is a huge fan of both. Somehow they don’t really like buttercream or plain cream cakes. There always has to be some fruit somewhere.  I had the choice between peaches, mandarin oranges, and cherries. For some reason, I wanted a red color for this cake.. I felt like red 😉 – so I went for the cherries. I did not have a certain picture of that cake in mind, as I usually do. This cake was not well planned. It is somewhat difficult to plan accurately, without any recipes around. The look of the cake was about to be a surprise even for me.  Anyhow, since the filling was something our family knows and likes, I wanted to try at least a new recipe for the cake. Many times I read about the favorite cake from It is a great website, with many tutorials and tips. The author of this site recommends an egg liqueur cake for all theme cakes. It is more stable than a sponge cake and does not fall apart that easily. There is another cake frequently recommended – the wonder cake – but after my first attempt to somehow keep this one in shape, I gave up. Time for a new recipe. The egg liqueur cake turned out just great! It was very even on the surface, so that I didn’t even have to cut the top and the taste of the liqueur vanished completely during the baking process. I will sure follow “tortentante’s” path and use this cake for my theme cakes in the future. It really is not falling apart and the taste is great. Ok, I will stop talking about it.. here is the recipe:


Egg liqueur cake
6 eggs
2 packages vanilla sugar
250 gr. powdered sugar
1/8 l vegetable oil (I used coconut oil to add some nice coconut flavor)
1/4 l egg liqueur
250 gr. flour

1 package baking powder (I would recommend a little less.. the taste of baking powder got through a little)

1. in a small bowl mix the flour with the baking powder and set aside

2. mix the eggs with the powdered sugar and the vanilla sugar on high-speed until light and fluffy. The batter should be almost white

3. add the vegetable oil, egg liqueur and flour mixture

4. mix until just blended (don’t overmix)
5. fill the batter into pan (round, 26cm), lined with parchment paper
6. bake 50-60 min at 165°C / 330°F (it can be a little longer, depending on the oven – use a toothpick to check)

For the filling I didn’t use a certain recipe. This is something I simply thought will work..
cream cheese cherry filling:
1 glass cherries
750 g cream cheese
100 g sugar
1 package (6 leaves) gelatine
400g heavy cream
1 package vanilla sugar

1. drain the cherries
2. drain the cream cheese (it should weigh around 500g when finished. Let it drain overnight for best results)
3. prepare gelatine following the instructions on the package
4. whip the heavy cream with the vanilla sugar until stiff
5. mix the cream cheese with the sugar
6. add the gelatine and wait a few minutes, until it starts to set
7. add the whipped cream
8. cut the cake into three layers
9. spread the cherries on top of the first layer and cover with a third of the cream filling
10. cover with second layer of cake
11. spread the second third of cream on top
12. cover with third layer of cake and spread remaining cream on top

cherry topping:
1 cup cherry juice (from the drained cherries)
1 tbsp corn starch

1. heat the juice
2. in a small bowl mix 2 tbs of the juice with the corn starch
3. add the corn starch mixture to the heated juice
4. boil the mixture up (it should start to thicken)
5. let cool
6. spread on top of the cake

For the decoration I used white modelling chocolate. I prepared the chocolate for my mom’s birthday two weeks before. The recipe and instructions I will share with you in my next post.
I hope you like the cake and the recipe. It is pretty easy and actually not very time-consuming either. I liked the very simple design of the cake and was happy with the outcome. Especially for a cake without a real plan, it came out pretty well, I think 🙂
Like I said, I will try to post more frequently again.. the projects I was talking about are time-consuming and without an oven it is tricky to bake anyway 😉 If you want to see what I am up to.. I am selling my little projects here:
IMG_0812 IMG_0773
Hope to see you here or there soon 😉