Jun 15, 2011
It’s been a while since I last viewed my own blog - been working on my primary website day and night again! Two to three times per week, Stano drives me to my parents’ place, which gets divided into a “home daycare area” (where my Mom plays with Ivanka) and a “home office area” (which is actually a desk with a PC in the centre of the daycare area). I get some chance to work, still staying within reach for Ivanka - good for both of us. Of course it’s a little bit difficult to concentrate on things like testing and adapting new plugins or translating European Commission press releases, so the hardest tasks are left for late nights. Yesterday however, Ivanka got up at quarter past midnight to “dance” and “sing” in her crib for almost an hour. So, late nights are not always mine either :)
The daycare/office facilities I’m using provide free dinners as well:) My Mom has become a true Babushka who always has something yummy in her pantry. At home, I’ve been making lots of rhubarb preserves: compote, jam, and frozen rhubarbs. I actually came to conclusion that freezing this wonderful plant is the most rewarding option, because I don’t like the extra sugars you’ve got to add if you want your jam to keep until winter.And what can be simpler than cutting rhubarb stalks, freezing them on a large plate, and then transferring into a plastic container… that’s it!
One of the main culinary delights I’ve indulged in recently is my Mother’s strawberry sponge cake. She made me two cakes already and I hardly shared them with anyone. It’s made without butter, so it doesn’t leave a heavy feeling. It’s simple. It’s summery. Fragrant strawberries sinking in a fluffy sponge cake under a sugary, crisp, thin crust - that’s what the first steps of a cool Latvian summer taste like.
8 medium-sized eggs, yolks and whites separated
1 3/4 cup AP flour
1 3/4 cup sugar + extra sugar for sprinkling
1/4 cup water
1/4 tsp vanilla sugar
1/2kg strawberries - rinsed, hulled, and cut into pieces
Makes one cake 30×24cm
Pregeat oven to 180C.
Rub egg yolks with sugar and vanilla sugar.
Add water and stir to blend.
Add flour and stir until smooth.
Beat egg whites until stiff peaks form. Fold in the whites into the batter and gently mix with a spoon.
Pour 1/2 of the batter into prepared baking pan. Top with 1/3 of the strawberries. Pour the remaining batter over strawberries and top with remaining strawberries. Sprinkle with sugar.
Bake for 40-50 minutes.
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