Like I already said last year around this time: I really enjoy thinking about an upcoming Birthday where I can wrap the presents, bake a cake and decorate a table. In my family the Birthday breakfast is quite an important tradition – even if it means getting up early in the morning before school. There is something magical about welcoming the drowsy birthday child when it is still dark outside the table is decorated and candles are lit.
Well, the pictures in this post don’t really show a Birthday for a child and it wasn’t dark anymore when we had breakfast (in fact it was actually rather late) – but it was still a really nice breakfast for the Birthday boy, I think.
I wrapped most of the presents in brown paper and decorated them with pretty cards and masking tape. Making pressies look nice really doesn’t cost a lot of money and you can use whatever you find in your house and/or your garden. The cards I used have famous quotes on them and they were waiting for a long time in my desk to be used – and finally they had their moment.
Also for every Birthday I use a pretty grey pig-candle-holder as well as beautiful retro candle holders from the 70s that I got from my grandparents. I love to get them out every year. It means that a bit of old tradition lives on.
For food we had fresh fruits, orange juice, bread, cheese and jam – and of course the famous Bundt cake that I always make after the same recipe that my mum and my step dad once modified to their taste.
This is the recipe I want to share with you today. It makes the perfect Bundt cake as thanks to the addition of cream it is really moist and tastes even better after a couple of days.
This is how you make the German Bundt cake:
– 250g butter
– 230g sugar
– 7 small eggs
– 2 tsp baking powder
– 250g flour
– a pinch of salt
– 200g single cream
– 50g cacao powder
– 2 tbsp vanilla sugar
– icing sugar or melted dark chocolate for the topping.
Grease the form and preheat the oven to 180 degrees.
Separate the eggs.
Beat butter and sugar until fluffy. Add the egg yolks one after another to the mixture.
Mix the baking powder with the flour and add to the mixture. Now add the cream and beat until everything is smooth.
Beat the egg whites with the pinch of salt until stiff and carefully fold in the mixture.
Split the mixture in half and add the cacao powder and the vanilla sugar to one half. Now put the two mixtures in the form alternately. This gives the dough the marbled color.
Bake in the oven for around 50-60 minutes. After 40 minutes start checking if the cake is done. If it starts to get dark at the top but is not completely baked through in the inside put a bit of aluminium foil on the top.
Once the cake is baked leave it to cool for a bit and then take it out of the form.
Either sieve icing sugar on top or cover it with melted chocolate.