Toms & Other Stories

Here's just a glimpse of just out Toms & Other Stories collaboration which I love and which you can now find online and in some of Stories stores, more info here

*Smells summer already vibes included:)

Kvæfjordkake (Norway's national cake)

So, this is such a (Norwegian) treat and perfect as a side for your cup of coffee/tea on an afternoon. When I first heard it's called repeatedly 'World's best cake" well I couldn't but find out why..

It is basically two layers of a really flavorful cake "interrupted" by two layers of impeccable baked meringues topped with sliced almonds (!) The overhaul taste is almondy and the cake becomes more and more intense as it stays in the fridge. Recipe comes from here.

Kvæfjordkake

Ingredients

10½ tablespoons (1 stick plus 21⁄2 tablespoons) butter, softened

1 2⁄ 3 cups granulated sugar, separated

1 1⁄ 3 cups unbleached all-purpose flour

1 teaspoon baking powder

5 large eggs, separated

1⁄ 3 cup whole milk

1⁄4 cup sliced almonds

1 cup heavy cream

1⁄2 vanilla bean

1. 
   

Preheat the oven to 350°F, with a rack in the middle position. Line an 8-x-12-inch baking pan with parchment paper. I recomend not using glass pans, use metal.

Beat the butter and 2⁄ 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Scrape the batter into the baking pan.

In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Spread on top of the cake layer. Sprinkle with the almond slices.

Bake for 30-35 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan. Transfer to a cutting board.

When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes.

Cut the cake in half crosswise with a serrated knife. Place one half of the cake on a serving tray and cover with the cream. Place the other half, meringue side up, on top. Let the cake sit for 1 hour in the fridge before serving.

Serve it with some strawberries on top to make it even more indulgent..:b Good luck!

On my radar

This is such a charming boutique hotel for when visiting Paris. I love the 18th century inspired theme decor and the antique filled rooms. Attics and private balconies with rooftop views? Yes, please! Definitely on my list to check on a future trip;)

Hotel Caron de Beaumarchais - 12 rue Vielle-du-Temple - 75004 Paris

Spot on brand: Shrimps

This brand is to die for. Shrimps launched only a few years back, in 2013, from London-based designer Hannah Weiland and let me just tell you it immediately struck me with its wittiness, couldn't but just share it with you :)

Check out more here---------