By now, you must looove my consistency in posting, hahaha! But trust me, I only post outside my schedule because I believe in sharing good news and in being honest when things are not necessarily pink. Today, thankfully, we’re having great news!
Remember all those posts where I was lamenting about my thesis and how I had this awful deadline and how I was finding it quite difficult to keep up with posting, reading, creating content and so on? Well, that deadline was last weekend and I defended my project this Monday. Today I got the results and I got a super awesome grade! Since this was the middle checkpoint for my thesis, it means that I could get a really good grade at the end because the high one I got now will kick it up a notch.
There are many reasons I wanted to share this with you but I will stop at two of them.
The first one is a reminder that hard work will be rewarded. I know first hand what it means to give it your best and feel like you’re going nowhere. Everyone else is getting ahead full speed and you’re stuck in the same place. We have a saying in Romanian, we say that you bați pasul pe loc and it roughly translates to stepping on the same spot, like you’re moving your feet but you’re not actually changing position.
This feeling can sometimes be such a burden that it gets really tempting to stop moving at all, to give it up. However, so many times it proved to be precisely that moment, where the temptation to stop was the greatest, that made the difference in whether you were going to succeed or fail.
I’d say that my point would be “Push through!” Do take a small break if you need it, do make a post where you tell the world how difficult it is to be you, we’re humans, it’s ok. You can do that. But just make sure that the break doesn’t take over and that the whining is only a moment of weakness and not a state of mind.
The second point iiiiiiiiissss CAAAAAAAAAAAAKE!
So, darlings, you may not know this yet but I LOOOVE baking. And to celebrate my success today I made my very first Naked Cake! It was soooo yummy that I wanted to share my recipe with you. It’s so easy and so dumb proof that you really can’t possibly fail at making it.
- Step 1: prepare the pan
You have two options: the traditional one, of lining your pan with a thiiiiiin layer of butter and then flour, or the modern one of using baking paper for it.
My pan is a circular one, 20 cm ( 7.87 inch) diameter and I used baking paper for lining.
- Step 2: pre-heat the oven
You need to pre-heat the oven at 170 C ( 338 F ). The setting depends a lot on your oven but you should choose the one that allows it to evenly and slowly bake.
- Step 3: make the batter
The idea is to have 50% eggs, 25%flour, 25% white sugar. So for this cake I used 4 eggs ( roughly 200 g all together) 100 grams sugar, 100 grams flour. Easy enough, right? You’ll need a pinch of salt and vanilla, either the beans or flavoring. I used vanilla extract because that’s all I had available in my pantry. Nope, no baking powder, no baking soda needed ;).
- Separate whites from yolks. Beat the whites with a pinch of salt ( use a mixer if you have one) until stiff peaks are formed.
- Add half of the sugar, and when that is thouroughly mixed in, add the other half. Beat until the sugar has melted and the foam has a shiny, lush appearance. The safest way to check if the sugar is melted is to get a bit of foam between your fingers and see if you can still feel the sugar. If not, you’re good to go 😀 This is where you add the vanilla, either beans or extract.
- Add the yolks and mix but not more than 30 seconds. You need them to be incorporated into the whites and that is all. We don’t want to over mix it.
- Add the batter to the pan and shove into the oven.
I baked mine for 25 minutes, did the toothpick test and then left it in for 10 more minutes. Your baking time may differ but the toothpick test is the best.
- Step 4: make the filling
Here you can just play with whatever you have around. I had some vanilla pudding and berries so what I did was to let the cake cool, slice it in two, add the pudding, berries, put the top layer back and then make a pretty arrangement on the top with the rest of the pudding and berries.
You can also fill it with just jam, chocolate spread, pastry cream if you’re feeling fancy.
The cake is your blank canvas and that’s what I like so much about this recipe, it is so versatile! You can change it and adapt it to your preferences.
So this was what I had for you today. A bit of soul talk and a bit of stomach delish.
While I did have some heart-to-heart posts before and you guys seemed to love them, I never had anything on baking and I am curious if you’d be interested in seeing this more often. Let me know in the comments 😉
Have a beautiful weekend my dears!