Islands in the sky, food & travel

Don't be fooled, this spectacular looking cake is easier to make than it looks!   It's been a while since I baked one of these Scandinavian-inspired kvaefjord cakes, when you're in the mood for crispy toasted almond meringue with a creamy or tangy filling, this beauty checks all the boxes. Here are some tips to keep in mind : I usually freeze egg whites (from previous recipes needing only egg yolks), and this is the perfect way to use up surplus egg whites Choose your filling and make it ahead of time. Sometimes I fill this cake with a pastry cream (the traditional Scandinavian way), other times with a lemon curd, and this time with pistachio cream and cherries  Make your buttercream ahead of time as they often need cooling time in the refrigerator to set Use parchment or wax paper to line your cake pans for a quick removal of cake. I often have seasonal fruits to pick, gather, buy at the market, or are given by friends from their harvest... I had some cherries from this ...

If you love chewy, gooey cookies with a rich caramel flavor, this recipe can quickly become your favorite. I use it for cookie cakes, cookie bars, or as classic chocolate chip cookies. With a little decoration (like frosting, sprinkles, or candies) it can even double as a birthday cake. What makes this recipe special is simple : its rich caramel flavor and tenderness. Once baked, the cookies have a soft center with golden edges, and stay soft for a few days. Some things to note :  Brown sugar adds molasses flavor and moisture. This makes the cookies chewy, their toasty color and gives them a distinctive caramel taste. Gentle mixing keeps cookies thick and tender. Overmixing builds gluten, which makes them spread (melt when baking) and hard. Letting the dough rest overnight hydrates the flour, firms the butter, and develops richer flavors. I’ve played around with fillings too, from chocolate hazelnut cream and marshmallows to pistachio cream or even speculoos spread with chocolate...