Book Update: I was fingerprinted today. Yup. Now all those children that I’m not even going to teach will be safe from me. I asked the lady why I had to do it again since I had already been fingerprinted 10 years ago. She said that fingerprints change. Uh, wha??? Anyway, crazy lady took my fingerprints with NO ink (Yippee for technology!) and I’m set to go to reactivate my teaching certificate… but still not teach. But still need an FBI fingerprint check so I…. uh…. what exactly? Oh yeah, not teaching. Ugh, whatever. (Yes, I know WHY they fingerprint teachers. It’s just the inconvenience and the $44 I am paying to not… teach…. anyway.)
Recipe Update: Yippee!!! Time for more recipes!! It has been so long!!! I had quite the week and hopefully back up to more recipe successes. This week I made a berry cream cake. I suggest using a variety of berries instead of one berry – like blackberries, blueberries and raspberries, etc.
Even a kid could make this. Mine did. It is a really easy recipe with very few ingredients. I liked it better when it was slightly chilled. I think a little lemon zest wouldn’t have hurt either.
Berry Cream Cake
1 and 1/2 cups (6.4 oz KA flour or 7.5 oz flour) AP flour
1/2 cup (3.5 oz) sugar
1 stick (1/2 cup, 4 oz.) butter, unsalted, soft
1 and 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla
1 quart of berries (blackberries, blueberries, raspberries, etc.)
2 cups (16 oz.) sour cream
1/2 cup (3.5 oz. sugar)
2 tsp vanilla (or 1 tsp. vanilla and 1/2 tsp. fiori di sicilia)
1. Preheat oven to 350 degrees. Take a 9 or 10″ springform pan and spray with Baker’s Joy or grease.
2. In a medium bowl: mix flour, sugar, butter, baking powder, salt, egg and vanilla.
3. Pat that into the bottom of the pan.
4. Now layer the berries on the dough.
5. In a small bowl: mix your sour cream, egg, sugar and vanilla. Spread on top of berries.
6. Bake for 1 hour to 1 hour and 15 minutes. It should be a little light brown on the edges. Mine took about 1 hour and 8 minutes. Remove this from the oven and cool on a rack for about 2 hours – until room temperature. Now you can serve or throw into the fridge.
Recipe from King Arthur Flour