Rolf is leaving for a trip in the morning, so we are having a little going away dinner party tonight.
I have pork tenderloin stuffed with prunes, cabbage rolls, a root vegetable gratin, red potatoes with dill, all ready to be baked.
I also made a Schwarzwälder-Kirsch-Torte
Which is basically a booze soaked chocolate cake, layered with cherries and Bavarian cream, then topped with whipped cream.
The tricky part is making the cream, without curdling the eggs, or burning it.
basic pastry cream (excellent if I do say so, and I do)
3 egg yolks
1 cup 1/2 and 1/2
1 teaspoon vanilla
mix everything but the cream together in a bowl, with a whisk. get all the lumps out!
heat the milk but don't let it boil!
slowly pour half the milk into the bowl with the eggs etc. whisk vigorously and constantly, then pour the contents of the bowl back into the pan of milk and stir constantly over medium heat,
until the custard thickens.
This makes a great custard filling for eclairs, napoleons, cream puffs, or a good custard topped with fruit.
Freyja got to go see "Don't let the pigeon drive the bus" at the North West Children's Theatre, which is why I had the time to mess around with a fancy cake.
She went with Wawa, Mark's mom, and got a new dress. It is all very exciting!