Mari.
A night of November 12 dormistes you have not awakened. After two
days without you and I miss you, Sevilla now dawned gray and mourns your absence, just like your family and friends I still do not believe us they are no longer with us.
been ten months without putting recipes and open my blog for you, I know you liked and occasionally you did any of them.
When Christmas arrived and were preparing Christmas dinner together, and came to your house so I prepared you said you could not compete conmigo.Pero Mari you were wrong, were you with that he could not compete with your desire to live life every second.
not like you did but you had all the time now just to remember you in those wonderful moments that we dejastes with you.
great time for those trips, to get together Zahara or in these days of September than expected so hard in Torremolinos, to be with your friends so dear that gang in which each had a plate and I will also pasabais together, your day a week at the movies with your brother with friends to the opera and the world all the time for your family and especially your grandchildren whom he adored and could not live without them.
Thank you for every moment spent with you, it will be with us and you do not lose anything when we are all family together, but I'll take it so much that nothing will be equal. I love
No, my heart never sleeps.
is awake, awake.
or sleep, or dream, look,
The clear eyes open,
Signs
heard far and near the big silence. Antonio Machado
Black Forest Cake
Ingredients * For
100 g cake flour 40 g
pure cocoa 2 teaspoons baking powder 1 on
teaspoon vanilla sugar or
1 pinch of salt 4 eggs
100 g sugar 100 g butter 40 g of kirsch
* Garnish with chocolate shavings
*
For the filling 750 g (jar sour cherries) or cherry Kirsch
cream 600 g sugar 1 tsp vanilla sugar 100 g
Preparation
glass
The first will be greased with butter and flour a baking pan removable bottom, which is high and 24 cm in diameter. Reserve.
The Thermomix cup (dry) turns the flour, cocoa, baking powder, sugar, vanilla and salt. Mix everything for 20 seconds at maximum speed. Dump everything in a bowl and reserve.
Turn the oven to preheat to 180 º.
We return to the previous preparation now putting the butterfly in the blades and the glass you put the eggs and sugar; program 5 minutes at 40 º Speed \u200b\u200b3. Remove the program temperature and again 4 minutes, speed 3. Add the butter and flour mixture and cocoa for us in the bowl. Program mix 4 seconds at speed 1.
Finish removing the wing and attach it to work with the spatula, gently and stirring motion. Add the liqueur and stir.
Pour entire mixture into the mold that had booked in the first step and bake at 180 degrees for 30 to 45 minutes. After that time just in case, poke in the center to make sure it is cooked, as you know, the needle should come out clean. When that happens, it's time turning out onto wire rack and let cool.
is time to prepare the cream. Again place the butterfly in the blades and pour in the cup very cold, cold cream (33% mg) and vanilla sugar. You will have to be set at speed 3 and to manually stop premanecer alert when mounted. Add the powdered sugar by stirring motion with the spatula. Preparation
final Cut cake into 3 halves crosswise and soak each with liqueur cherries thereupon covers the entire surface with whipped cream and distributes over previously drained and dried cherries on paper of kitchen (reserving some for garnish).
covers the entire cake with remaining whipped cream, smoothing with a spatula.
drawing surface is decorated a rosette of whipped cream using a pastry bag with a curly tip, on each one placed a cherry.
decoration is completed with layers of chocolate and chocolate chips. Place in the refrigerator until serving.
The cake needs to rest for 12h, do it the day before.
My biscuit dough dividing it into two, one normal and one with cocoa
Recipe: Jose Manuel my guide during our visit to the Black Forest Bodensee
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