new faces



Every time I see my nieces and nephew my heart fills with love. The pure sight of them magically makes my face light up and turn a rainy day into pure sunshine. They fill my life with joy and appreciation.

Sometimes I am wondering, how those little human beings can steal such a huge part of my heart and love. How these little people made it to crawl their way into the circle of loved ones so easily.


Along with these thoughts, I am thinking about people we meet in our lives and how they affect us. There are people we know from day 1 – parents, siblings, cousins, aunts and uncles, grandparents… Then there are people we meet along the way, starting with family friends, visiting our home, until we grow our own circle of relationships. The group of people then starts to change in batches. Kindergarten, school, university, work.. The number of people in ones life gets bigger and bigger with passing years. Some of those people stay. Most leave. Some will be remembered, some will leave a vague memory of a face or a name. Some of them will even represent a question mark on old photographs. People will be good to us, hurt us, leave us behind. Some will have a presence, even if they are not around. Some will remain a sad memory, some will always make us smile. Some of them will never be friends, some of them will be like family. And family might even not feel like family any longer.


Two months ago we celebrated my nephews first birthday and I was sitting at the table, looking at the 20+ guests, wondering about the circle of people in my nephew’s life. Most of the people were his parent’s friends. I was thinking how this will change over time. In just a few years, it will be a party full of children his ageΒ and their parents, until he will invite only his friends to his own apartment. He will have a full list of people he met along his way, carefully choosing the ones he can trust and can be himself with. He will find the one person he will be ready to spend the rest of his life with, creating his own stable circle of people, called family. And all will start again.

For now though, all he was interested in were the toys and his stuffed animals.. the people celebrating him were of less interest. Sure I had to be present and make a cake for him. His love for animals made the theme pretty easy to choose. I spent a few days making the lion (he will sure grow up with the strength of a lion) and had 1 1/2 days for the rest of the decoration and cake making. My sister and I spent the evening before the event, making a fondant zoo. The lion did not quite survive the transport – lost some hair along the way, but hey.. that’s life πŸ˜‰

We placed the zoo on the cake, made some additional colorful decorations – like an arena for the lion – and decorated everything just in time before the guests arrived. My nephew recognized all the animals (at least the ones that make a sound like snake and elephant πŸ˜‰ ) and seemed very happy seeing all his favorite characters.

And so he is starting his own journey through the many faces in his life. Thinking back I am thankful for all of those I met along my own. Not all of them have brought me joy, not all of them made me happy. Some hurt me badly, some left me broken, but luckily most of them left me with a smile and good memories. One thing I know for sure: no matter who I met and whether this person is still in my contacts or not, whether this person broke me or lifted me up, I learned, I got better, I got stronger. With every new face in my life I became who I am today, where I am today. Even those, who hurt me and did wrong to me, taught me the probably most valuable lesson; something somebody told me a long time ago: those people taught me who I don’t want to be. They made me stronger and a better person. So: Thank you!

school days memories

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I do remember some little things about my first day of school. Actually, I had two first days of school. My family and I moved to Germany when I was about to go to school. On our journey we were sent to different locations, before we got assigned to a temporary home in the town of our choice. That is at least how I remember it. I remember a huge hall, filled with hundreds of people.. It might have been a gym or something. The showers have been outside, along with all the other sanitary arrangements. My parents sent me and my sister to visit my aunt, so we wouldn’t have to stay there for too long. The next stop was a little apartment in a tall building. I remember a balcony, but this is basically all I can recall. My pictures and memories might be a little disguised with a childish perception of surroundings, with pictures and memories, that are not truly mine, but stories told by somebody else. The way I remember it might be peppered with things that did not even happen. I don’t know how much of all this is true. I was seven years old and my comprehension of what was happening was definitely limited. I did not understand. Probably, for me, this was just a huge adventure. Then, on day x, on a warm day (I think it was, but I don’t know), there it was… my first day of school. I was entering the world my siblings were living in and I was about to follow. I received a cornet full of candy and a bag and walked the steps of the big kids (for those of you who don’t know the customs in Germany: on their first day of school kids get a large cornet, usually made of cardboard, filled with candy and little presents. It is a really nice tradition and many kids make their own, designing it just the way they want to. Some are bought and match the design of the school bag. People do all kind of things πŸ™‚ ). Anyway, I remember I had two and I always thought that this is because just one or two days later we left this little apartment and this school and moved to our final destination, where I experienced my first day of school all over again. I thought that this is when I received my second cornet, but my mom told me now that I received my second from the first school. Usually kids get the cornets from their parents, but at the first school, the kids got one from the school as well. Hmm.. I might stay with my version though, cause I kind of like it more πŸ˜‰

It was difficult for me in the second school. I didn’t speak German and the only things I was able to say were “Thank you” and “I don’t speak German.” For some reason I remember that my teacher (btw. the best I ever had) told me I had a nice bag. Of course I didn’t really understand, but the words for satchel are very similar in Polish and German, so maybe that’s why I knew what she was saying. Besides, she probably pointed to it and smiled, so I figured she liked it. I learned German, while the other kids were learning math (which I already did in kindergarten in Poland). And I made it πŸ™‚

And that is what I am thinking, when thinking about my first day of school. It is August and many German kids start school these days. My niece is one of them. Last thursday she had her bag ready and her cornet filled with candy. Her parents, grandparents, aunts, and uncles were invited to spend the day with her. We escorted her to school, attended the welcome ceremony, waited for her, while she was sitting in her classroom for the very first time. When all this was over, we celebrated with presents, a nice lunch, coffee and of course cake πŸ™‚ And I was the one honored to make it.

You know me and can imagine that I would not make a plain cake, covered with some sprinkles. It had to be something special.. something to remember. On the Saturday before, I started to make the decorations. After sketching a few designs, I decided for a two tier cake with crayons surrounding the bottom layer and a sitting figure on top of the upper layer. The figurine should resemble my niece and her accessories should very much look like the originals. Her favorite color is blue (at the moment), so I made her a blue dress, decorated with little flowers. I wanted to make her sit next to her cornet and eat the candy, so I made a lollipop and molded a full cheek on one side, with a smile going to the same side.


From a photo I copied her satchel and cornet and tried to come as close to the originals as I could. I made some little candy out of gum paste and let everything dry for a couple of days. In order to support her feet, while she was sitting on the upper cake, I made school books. I covered wafers and sugar tablets with colored fondant and labeled them with the names of school subjects. I made a whole bunch of them, so I could scatter them a little on the cake.


For the crayons I made long rolls out of cookie dough and when they were still warm I cut and formed them into crayons. After cooling I covered them with white chocolate, which I dyed in different colors (the colors are not very bright when you use white chocolate and normal food color. There are special food colors for chocolate, which I don’t have, so if you want to have bright colors, you might need to consider getting those). I also used the same cookie dough for the blackboard. I wanted to have the blackboard on two stands, so I could put it on top or at least behind the upper cake, but the stands broke when I was trying to attach it to the cake, so I left it without. I only used a rectangular piece of cookie and scraped out the middle, which I filled with melted dark chocolate (I added some black food coloring, to make it real dark). The frame I covered with chocolate fondant.

When all the decorations were ready, I started to prepare the cakes and the fondant. I decided for a marzipan-apricot cake as the bottom layer and a chocolate egg liqueur cake with blackberry-lemon filling on top. The marzipan-apricot cake is a lot of work, because you need to bake each layer separately, but it is good for hot days, not having any creams or anything that would go bad or melt quickly.

This time I also wanted to try the chocolate fondant for two reasons – number one: because I wanted to try it. I heard good and bad things about it and wanted to see for myself. The taste is supposed to be very good (it is!), but the handling is supposed to be difficult.. (hmm.. I am not sure about this one). The production was a little trickier than the normal, white fondant, but I didn’t have a hard time to knead it and it was soft and chewy. It did melt (maybe because it was so hot) very easily and was not so smooth on the cake. So I was very happy with the handling, but not so much with the look.

And this leads us to the second reason, why I wanted this fondant: because I think that colorful things like the crayons, candy, and books look very nice and bright on a dark background. Don’t you agree? Anyhow, unfortunately the fondant came out very bumpy and did not meet my expectations here.

All in all, decorating the cake was easy and fast, having all the decorations prepared and ready. I glued the crayons with edible glue, but secured them with melted chocolate afterwards. Everything else I glued to the cake with the glue.

When the cake is ready to go, there are always two crucial moments waiting, which I am nervous about each and every single time – the transport and the reaction of the one/s the cake is for. The transport almost ended in a disaster this time. I put the cake into a box and left the top open. Because of the heat and the sun, my mom decided to cover the top with a plastic cover and a blanket. It was very unstable, but it was a short drive, so I thought it would be fine. I kept the box on my lap and when we drove around the first corner, the plastic cover with the blanket collapsed. I thought it fell on the figurine and smashed it, but luckily the figurine was dry enough and survived. Only the blackboard got a little smashed, but I was able to fix that pretty fast (due to the heat it was very soft.. in this case it was good πŸ˜‰ )

My niece and her parents were very happy and excited with the outcome, which is always the best thank you and payment for a baker. The cake was treated like a star and it seemed like it got the most pictures on that day.
I hope you guys like the design as well πŸ™‚


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 πŸ˜‰

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 πŸ˜‰ – 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 165Β°C / 330Β°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 πŸ™‚
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 πŸ˜‰ If you want to see what I am up to.. I am selling my little projects here:
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Hope to see you here or there soon πŸ˜‰


Β photo(16)Β  Image


There is this own language every kid has. At the beginning nobody understands anything and the conversations between the child and the rest of the world is more a monologue than a dialogue. Sounds that no human being with a sense of language can recognize. It develops over time to words that sound familiar.. somehow. Eventually, these words are recognizable.. to the parents. For me this actually is quite a miracle. While everybody else just smiles, nods and looks confused, parents react to the incomprehensible syllables coming from their little ones. They even develop some sort of family-vocabulary that is only and exclusively understood by those, who spend 24 hours in the same house or at least visit often enough. Sooner or later though, all family members start to use a language understood even by the nice lady from the supermarket. However, some words and/or expressions stay within the family forever.
In my family one of these words is “Rabarbara”. When I was little, my mom used to make rhubarb cakes, stewed fruits and other rhubarb desserts. We all liked it, but the word “rabarbar” (polish for rhubarb) was too close to my mom’s name (Barbara) to distinguish the two. There is an “a” missing at the end and an additional “ra” at the beginning.. too much for a little brain of a child. Always remembering where the word ends, cutting the “a”.. no.. too much stress. “Rabarbara”.. perfect solution! It has the “ra” at the beginning AND the “a” at the end. Fits both! And it is still Rabarbara for me.. until today πŸ™‚
When looking for a nice recipe for mother’s day, I discovered a really delicous cake on Dr.Oetker’s Webpage (as I mentioned in my last post), that connects these rhubarb-naming memories with my passion for baking and trying new recipes. It was a great looking rhubarb-strawberry cake with a little cream and two kinds of dough, topped with a layer of meringue. It is delicious and sort of easy, though it has some tricky parts due to the meringue top. Well, you can always make it without.. in any way, here is the recipe.


sponge cake:
100g sugar
1package vanilla sugar
120g flour
1/2tsp baking powder
(this is the recipe provided by the webpage. I used my own recipe with 5 eggs, 5 tbsp sugar, 5 tbsp flour and 1 1/4 tsp baking powder. I always use this one, cause it is easy to remember – 1-1-1-1/4 – and never fails to perform well πŸ˜‰ The preparation below is also my way.. I didn’t try the way Dr.Oetker suggests, that is why I am not posting it here)

2 egg whites
100g sugar

pound cake:
60g butter
50g sugar
1 package vanilla sugar
pinch salt
1 egg
2 egg yolks
60g flour
1/2 tsp baking powder

300g strawberries
375g rhubarb
75g sugar
75ml apple or cherry juice
40g corn starch
600g whip cream
1 package vanilla sugar


sponge cake:
1. beat the egg whites with the sugar and vanilla sugar
2. add the eggΒ  yolks
3. add the flour and baking powder and quickly mix everything together
4. bake for 25-30 minutes at 180Β°C

for the meringue:
1. beat the egg whites until stiff
2. add sugar

for the pound cake:
1. beat the butter until light and fluffy
2. slowly add sugar, vanilla sugar and salt until well mixed
3. add egg and egg yolks one by one on high speed of the mixer
4. mix flour with baking powder and add to the batter on medium speed
5. fill batter into a round pan (26cm) (it will look as if it is too little, but it will turn out ok, so don’t worry πŸ˜‰ ) and spread the beaten egg whites on top
6. bake for 30 minutes at 180Β°C

for the filling:
1. put approx. 8 strawberries aside for decoration
2. chop remaining strawberries
3. chop rhubarb (after rinsing and peeling of course πŸ˜‰ )
4. stew the rhubarb with the sugar and 2 tbsp of juice for approx. 3 minutes
5. mix the remaining juice with the cornstarch
6. add to the rhubarb and boil it up
7. add strawberries
8. let cool
9. whip the cream with the vanilla sugar (if not done yet)

finish cake:
1. cut the sponge cake in two
2. fill the whipped cream into a pastry bag
3. make three circles of whipped cream onto the first layer of sponge cake
4. fill the spaces in between the cream with the rhubarb-strawberry filling
5. put second layer of sponge cake on top
6. fill the same way as on first layer
7. cover with pound cake-meringue layer (this is a little tricky, as it is very fragile and it is a little difficult to get it out of the pan in the first place. Don’t worry if the meringue breaks a little.. that is a characteristic of this pastry and after decorating, it will look just fine πŸ˜‰ )
8. decorate with strawberries and whipped cream.. or whatever your heart desires πŸ™‚

Done πŸ™‚ Sounds like a lot of work, right? Well, it is not a half an hour cake, but it sounds worse than it is.. promise!
I served this cake last sunday and although my siblings were in a hurry and therefore our coffee and cake time was short, nothing was left of the cake (even though we had cupcakes and cakepops, too πŸ˜‰ ). Everybody liked it and took some pieces home.
My mom – Rabarbara – was happy … about her kids spending some time with her on mother’s day, about the cake (though without pudding πŸ˜‰ ) and also about the painting… and when she is happy, I am happy πŸ™‚
Hope you and your mom’s had a great day, too or will have (those who live in countries where this day is celebrated later). Lots of love to all of you.. and now go and enjoy the cake πŸ˜‰


For those of you interested in paintings.. this was my mother’s day present:


busy bees = beesy


Birthdays are.. a big deal for some people. No big deal for others. Just another day for many. A day that tells you to start living your life for those who are unhappy. A day to celebrate your life for optimists. An occasion to invite and see friends for social people. An opportunity to bake for those like me. A special day you can look forward, cause everyone will make this day special, for kids. A day you can blow out your candles a million times and forget the guests, who want to eat the cake, for the even smaller ones.. like my little niece. She turned 2 this week and of course I really wanted to make a cake for her. After the castle cake for her sister a few months ago, I had a hard time thinking about making something equally exciting. My sister in law gave me the tip that she likes Maya the Bee.. as it happened my present was a Maya the Bee Bowling Set (adorable!!!!!), so that was a great fit πŸ™‚

I went on an inspiration hunt right away. The thing with me and my ideas is that I change my ideas a million times to the very last moment. Sometimes it is good, cause not everything turns out the way we plan it at the beginning, but sometimes it is really hard, if you need to buy all the stuff and cannot stick to one plan. Anyway.. I didn’t really find what I was looking for on the internet, so I just made a mental picture of my idea and kind of stayed with it until….the day I started modeling the figurines with gum paste. I decided that instead of just putting them on top of the third and second layer of the cake, I wanted them to “do” something. So, Maya got the responsibility to present the number two. Willy – the other bee- is taking care of my niece’s name and Flip.. well… he was a little too unstable to have a task (I think he is just the coordinator in this scene). He would simply look cute and complete the Maya the Bee crew. The three characters were a lot of work. I think it took me 11 hours until all of them were more or less sitting, standing and not falling apart. I printed some pictures from the internet in order to be as close to the original as possible. The next day I made the cakes (one with a buttermilk-lemon-rasberry filling, one with an egg liqueur filling and one with a chocolate buttercream-pudding filling – of course, the kids did not have the second filling. They are not big fans of cream cakes anyway). For the decoration I took out all the fondant cutters I had.. different kinds of flowers, leaves and butterflies. With several colors of fondant I created the basis for a flower meadow.Β  I covered all cakes with ganache and green fondant (which I made a couple of days before). I left the cakes to chill and started to decorate the day of the party. To have more space to decorate (the figurines were big and I made a lot of flowers) I put the two big cakes next to each other and the small cake on top of one. Btw. the two lower cakes turned out to be the same size, although I did not have two equal pans. I used a method to avoid that the fondant touches the filling (the fondant would melt). For that you need to cut the edges of the cake and put it on top of the first layer (inside a cake ring). If you have two or three layers, you need to cut the border accordingly. Also, of course the border is a little too long, so you can shorten it. There are pictures of the process on, where I found this method. It really works and when you make one border thicker than the other, you can adjust the size of the cakes a little. Additionally, my smaller cake got a little more ganache, so that at the end both cakes came out almost twin like.. almost, because I made one of them smaller in height. I used two eggs less in the batter and less cream filling. With that I achieved a slight difference, which makes it a little less boring and gives Flip some support when he leans against the higher cake.
With edible glue me and my sister decorated the cake with Maya and her friends, butterflies and flowers. At the bottom of each cake we made a border out of colorful candy. To cover the tray I sprinkled grated green fondant in different shades.

It was a lot of work, but I think it was worth it. We put two candles onto the cake, which my niece loved πŸ˜‰ She didn’t really care about the rest.. haha.. well.. she is two, so she won’t remember, but there are a million pics, which will remind her and I hope she will like it πŸ™‚
I will post the recipe for the lemon-rasberry and chocolate cake soon, so if you are interested, please follow πŸ˜‰

Hope you have a great and not too beesy week ahead!



(rock) ‘n roll


I feel like I didn’t post anything for a long time and although I am super busy with packing tonight, I decided that I could share another quick recipe with you guys.

Last week I spent some time with my family and since it was my sister’s namesday just a couple of days before (in Poland people celebrate this day and I am half Polish), I asked her what cake she would like to have when we meet. She decided for something fresh with (and here is the tricky part where “leo” could not help me much) curd cheese or quark.. whatever word you know. Like I said.. leo wasn’t helpful in this case πŸ˜‰ Because she likes rasberries, we decided for a cheese-rasberry cake. I have a really, really good recipe for one, but… it was at home and I wasn’t at home. So I started looking for one. And I found several, but only one that did not need whipped cream, which I wanted to avoid to keep it light. Also, I wanted to try a sponge cake roll for the first time.
Here is what I found on

4 eggs
200 g sugar
70 g flour
40 g corn starch
8 leaves gelatin
500 g rasberries
500 g curd cheese/quark
2 tbs lemon juice
1 tbs powdered sugar

1. Preheat oven to 200Β°C
2. For the sponge cake seperate the eggs. Whisk egg yolks with 4tbs hot water and 70g sugar until fluffy
3. Whisk egg whites with 30g sugar until stiff and add it to the yolks. Sift the flour and corn starch and carefully mix it to the egg mixture
4. Pour the dough onto a baking tray and bake for 12-15 minutes
5. Sprinkle some sugar on a cotton cloth and turn out the warm cake onto the cloth. Sprinkle the baking paper with some water and remove it. Roll the sponge cake into a roll, using the cloth. Let it cool completely
6. For the filling, soak the gelatin in water. PurΓ©e half of the rasberries.
7. Mix the curd cheese/quark, 150 g rasberry purΓ©e and the remaining sugar. Heat the lemon juice and dissolve the gelatin in it. Mix the gelatin-lemon juice with the rasberry-curd cheese. Leave some of the remaining rasberries for the decoration and mix the rest with the curd cheese mix. Let it cool for a while.
8. Roll out the sponge cake and spread the cheese mixture on top. Roll the cake up again and let it cool for at least 2 hours.
9. Decorate with remaining rasberries and powdered sugar (or whatever you want πŸ™‚ )

This is the original recipe. I do have my own sponge cake recipe which is a little different and also requires baking powder. So I cannot guarantee that this one really works. I will share my recipe with you eventually. Maybe you even have your own that you can be sure always works (like mine πŸ˜‰ ).
Concerning the filling, I usually let the curd cheese/quark drip off a little, so the texture is more firm. I thought that I wouldn’t have enough for the filling, since of course you end up having less than 500g after some time. Therefore I added some more, but it turned out that it was too much and I used only half of the filling at the end. So, even if you let it drip off, you are still good with the amount. Also, I think that the gelatin is not really necessary or at least not that much. Like I said, the texture of the cheese is better after dripping off and it becomes more dense. You can try to take a little less gelatin if you are afraid that it gets too messy without, but I really think that there could be less than recommended in this recipe. Just try out for yourself πŸ™‚

This was my first rolled cake and although I did have some trouble with the amount of the filling (waaaay too much.. it came out while rolling the cake, leaving a total mess πŸ˜‰ ) the taste was really good and my sister even ate two pieces!! Which is huge.. she never does πŸ˜‰
If you find the cheese, wherever you are, I think it’s worse trying this recipe. The cake was gone so fast that the rest of the family didn’t even get to taste it πŸ˜‰
Let’s roll!