Things I Like Today…

are sweet apricots in a delicious apricot-almond-cream pastry cake!

Isn’t the colour of the fruits beautiful?


Here’s the recipe:

For the pastry you need:

300 g flour
200 g butter
100 g sugar
2 eggs
some lemon peel

For the cream you need:

200 g butter
250 g powdered sugar
400 g curd
some lemon peel
250 g finely ground almonds
25 g vanilla pudding powder
500 g apricots (cut into halves)

Mix the flour, butter, sugar, eggs and lemon peel and let the dough rest for half an hour in the fridge. Then roll it out and fit it into a well creased pie tin.

For the cream stir the butter and the powdered sugar, add the curd, some lemon peel, the vanilla powder and the almonds.

Spread the cream on the pastry and arrange the apricots neatly on top. Bake at 170 degrees around half an hour until golden brown (or apricot…).


Things I Like Today

Whenever I travel somewhere I like to take something home from the place I’ve been to, even if it’s only an idea or inspiration. In this case I wanted to try a typical French apple pie or tarte aux pommes. Of course it’s not the same like eating it in an idyllic small restaurant behind Notre Dame but it still is very delicious…

Here’s the recipe:

150 g flour
100 g sugar
150 g butter
 2 egg yolks
100 g ground walnuts
lemon zest of one organic lemon
a pinch of salt
2 apples (russet or Granny Smith)

some apricot jam

Make a dough (short pastry) out of all ingredients except the apples and the apricot jam. Let it rest in the fridge for about half an hour. Heat the oven (about 180 degrees) and cut the apples into very thin slices. Put the dough in a buttered tart mould and arrange the apple wedges nicely on it. Put the pie in the oven for about 40 minutes. Take it out and spread a bit of the apricot jam on the apples. Put the pie back into the oven for 20 minutes. When the pie is golden brown and smells deliciously it’s ready!

Easter Cake

Here’s  the recipe for a delicious carrot cake, not only suitable for Easter…
125 g flour
1 teaspoon baking powder
1 pinch of salt
1/2 teaspoon nutmeg
175 g brown sugar
2 eggs
5 tablespoons sunflower seed oil
175 g shredded carrots
100 g shredded nuts (walnuts or almonds)

Put the flour, baking powder, salt and nutmeg in a bowl. Add the sugar, then the eggs and the oil. Then add the carrots and nuts and stir everything.
Put the dough in a prepared cake tin and bake it about 50 minutes until the cake is golden brown.
Take it out of the oven, let it cool and sprinkle it with powdered sugar.
Eastercake1 Eastercake4 Eastercake3 Eastercake5

Things I Like Today…

School has started again and so I don’t have much time for art any more but I had time to make this lovely cake called “Sachertorte” in German. It’s really delicious. Basically it’s a chocolate cake but you cut it into two halves and put apricot jam in between and cover it with a lot of chocolate…Yummy!

New Sketchbook!

I got this lovely little sketchbook for my birthday from my boyfriend. I love the colour and the high quality it has. I already have a blue one which I am using as a sketchbook for my collages at the moment. I also got this nice pencil case from a friend and a birthday card where you can “set” the years. This is nice because if you don’t like your age you can always turn it back a few years…