The room was very nice. The breakfast was good the first day. The next day the pastries were not refiled and the omelet had a shady texture.
Free public parking and free wi-fi.
Free public parking and free wi-fi.
Monday, August 29, 2016
Sunday, August 28, 2016
Trip to Trakai, Lithuania
Trakai is a short drive away from Vilnius. It's famous for its island castle and the small village around it.
Saturday, August 27, 2016
Hotel review - DoubleTree by Hilton Krakow Hotel & Convention Center
Nice junior suite. Unfortunately the air conditioning blows exactly over the bed and you are bound to get a cold after a night there (we had to change rooms).
The breakfast was delicious. The food at the lounge was good.
Private paid parking.
The breakfast was delicious. The food at the lounge was good.
Private paid parking.
Yogurt and strawberry cake - recipe with step-by-step photos
Ingredients for the dough layers:
Ingredients for the strawberry jelly:
Ingredients for the yogurt filling:
Ingredients for the cover cream:
Prepare the dough layers:
Melt the chocolate with the butter.
Separate the egg yolks from the whites.
Beat the egg yolks with half of the sugar until they double the volume.
Add the melted chocolate / butter over the beaten egg yolks.
Add the flour, the crushed walnuts and the salt.
Beat the egg whites with the remaining sugar. Add the beaten egg whites over the chocolate composition. Mix well.
Put the composition in an oven tray bake it in the oven at 180 Celsius degrees for 30-40 minutes or until ready.
Divide the dough in two layers.
Prepare the strawberry jelly:
Mash the strawberries and put them on the fire with the sugar for a few minutes.
Remove from fire and add the hydrated gelatin sheets (prepared as indicated on the envelope) and mix until well incorporated. Let it cool!
Prepare the yogurt filling:
Beat the fresh cream with the sugar. Add the yogurt and mix.
Heat a few spoons with milk and add the hydrated gelatin sheets. Then add this over the yogurt/fresh cream composition and mix well.
Assembling the cake:
In a detachable circle, add one base layer, then half of the yogurt filling, then add all the strawberry jelly (except 3 spoons which will be used later for decoration), the remaining yogurt filling and on top the second base layer.
Prepare the cover cream:
Beat the fresh cream with the sugar. Divide it in two parts.
Add the 3 spoons of jelly over half of the fresh cream and use it to cover the top of the cake.
Use the remaining cream to decorate the sides of the cake.
Add some strawberries and wild strawberries on top and ... voila.
Enjoy!
- 100 grams of chocolate
- 70 grams of crushed walnuts
- 40 grams of butter
- 7 spoons with sugar
- 5 eggs
- 4 spoons with flour
- salt
Ingredients for the strawberry jelly:
- 350 grams of strawberries
- 3 spoons with sugar
- 4 grams of gelatin sheets
Ingredients for the yogurt filling:
- 300 grams of fresh cream
- 400 grams of yogurt
- 6 spoons with sugar
- 7 grams of gelatin sheets
- a few spoons with milk
Ingredients for the cover cream:
- 200 grams of fresh cream
- 3 spoons with sugar
- 3 spoons with strawberry jelly (set aside from the jelly prepared from the ingredients above)
Prepare the dough layers:
Melt the chocolate with the butter.
Separate the egg yolks from the whites.
Beat the egg yolks with half of the sugar until they double the volume.
Add the melted chocolate / butter over the beaten egg yolks.
Add the flour, the crushed walnuts and the salt.
Beat the egg whites with the remaining sugar. Add the beaten egg whites over the chocolate composition. Mix well.
Put the composition in an oven tray bake it in the oven at 180 Celsius degrees for 30-40 minutes or until ready.
Divide the dough in two layers.
Prepare the strawberry jelly:
Mash the strawberries and put them on the fire with the sugar for a few minutes.
Remove from fire and add the hydrated gelatin sheets (prepared as indicated on the envelope) and mix until well incorporated. Let it cool!
Prepare the yogurt filling:
Beat the fresh cream with the sugar. Add the yogurt and mix.
Heat a few spoons with milk and add the hydrated gelatin sheets. Then add this over the yogurt/fresh cream composition and mix well.
Assembling the cake:
In a detachable circle, add one base layer, then half of the yogurt filling, then add all the strawberry jelly (except 3 spoons which will be used later for decoration), the remaining yogurt filling and on top the second base layer.
Prepare the cover cream:
Beat the fresh cream with the sugar. Divide it in two parts.
Add the 3 spoons of jelly over half of the fresh cream and use it to cover the top of the cake.
Use the remaining cream to decorate the sides of the cake.
Add some strawberries and wild strawberries on top and ... voila.
Enjoy!
Tuesday, August 23, 2016
Hans Christian Andersen in Odense, Denmark
Odense people seem very proud of Hans Christian Andersen.
So if you follow closely the signs in the pavement, you will be taken to the house of the writer and along the way you will discover statues of some of the characters from his stories.
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So if you follow closely the signs in the pavement, you will be taken to the house of the writer and along the way you will discover statues of some of the characters from his stories.
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Monday, August 22, 2016
Portughese sweets
While in Portugal, we tried every kind of sweets we found. We weren´t that impressed.
Monday, August 15, 2016
Cat's Eyes cake - recipe with step-by-step photos
Ingredients for the dough:
Ingredients for the filling
Mix the yeast with the water, the honey and 1 spoon with flour. Let it rest for a few minutes in a warm place.
Mix the flour with the salt and the butter at room temperature.
Add the egg yolks and the fresh yeast mixture and mix. Make a non sticky dough. Let it rest at room temperature for 30 minutes.
Divide the dough in 3 equal parts.
Prepare the filling:
Beat the egg whites with the sugar. Add the crushed walnuts and mix.
Spread one piece of dough on the table. Spread jam all over the dough and roll the dough from both sides from exterior to interior. Don´t unite the two sides of rolled dough - keep some space between them (see photo below). Fill that space with the egg whites/walnuts composition.
We used raspberry, plum jam and apricot jam. One type of jam for each piece of the dough.
Put the tray in the oven at 180 Celsius degree for 25 minutes or until baked.
Above you can spread some powdered sugar before serving.
Enjoy!
- 400 grams of flour
- 150 grams of butter
- 130-150 milliliters of water
- 15 grams of fresh yeast
- 2 egg yolks
- 2 spoons with honey
- some salt
Ingredients for the filling
- 100 grams of crushed walnuts
- 2 egg whites
- 2 spoons with sugar
- jam
Mix the yeast with the water, the honey and 1 spoon with flour. Let it rest for a few minutes in a warm place.
Mix the flour with the salt and the butter at room temperature.
Add the egg yolks and the fresh yeast mixture and mix. Make a non sticky dough. Let it rest at room temperature for 30 minutes.
Divide the dough in 3 equal parts.
Prepare the filling:
Beat the egg whites with the sugar. Add the crushed walnuts and mix.
Spread one piece of dough on the table. Spread jam all over the dough and roll the dough from both sides from exterior to interior. Don´t unite the two sides of rolled dough - keep some space between them (see photo below). Fill that space with the egg whites/walnuts composition.
We used raspberry, plum jam and apricot jam. One type of jam for each piece of the dough.
Put the tray in the oven at 180 Celsius degree for 25 minutes or until baked.
Above you can spread some powdered sugar before serving.
Enjoy!
Sunday, August 14, 2016
Hotel review - Château Mont d’Onel, France
The castle is newly renovated .The rooms were big and clean. The hosts, nice Welsh folks, tried to make our stay unforgettable.
The breakfast was good: the pastries were fresh; the same for the cheese and fruits.
Free wi-fi and free parking places.
The breakfast was good: the pastries were fresh; the same for the cheese and fruits.
Free wi-fi and free parking places.
