Campari orange in white pantsuit

Campari orange in white pantsuit

August 28th, 2018 |

Many years ago, I once met an elderly, chic lady in a white pantsuit on the pier of Usedom [island at the Baltic Sea]. She was sitting there enjoying a Campari orange. As she left, she stopped by our table, said what great kids we had, and left. That was a magical moment. Since then, I have dreamed of living in the house by the sea, drinking my Campari orange in my white pantsuit in the early evening. I’m still working on it. And until then there is the drink as a cake. My Campari cake is the cracker in the summer!

The mascarpone quark cream is summerly refreshing, and the slightly bitter Campari flavor is just right for hot summer days.

Campari Cake

(Attention: cooling time at least 2 hours, can cool overnight without any problems – A total of 255 ml of freshly squeezed orange juice is needed)

1 bright biscuit bottom

lay cake ring around the biscuit bottom

30 ml of orange juice

3 TS orange liqueur

drizzle on the biscuit

2 ts of freshly grated orange peel

sprinkle on it

9 sheets of light gelatin

125 ml of orange juice

soak gelatine in orange juice for 10 minutes

250 g of low-fat quark

250 g mascarpone

120 g of sugar

4 ts freshly grated orange peel

mix

warm and dissolve the gelatine in orange juice, add

2 TS orange liqueur

take 3 TS of the curd cream and mix it with the liqueur under the dissolved gelatin, then pull it under the quark mixture

400 g of cream

whip the cream and fold in the curd mixture, put everything on the bottom of the cake and chill for at least 2 hours

2 - 3 oranges

peel off the white skins completely, cut into thin slices and decorate the cake with it

carefully loosen the cake ring from the cake, then place it again for the casting

100 ml of orange juice

pass the juice through a hair sieve, so that the pulp does not tarnish the cast

1 package clear cake glaze

100 ml Campari

50 ml of water

30 g of sugar

prepare the ingredients according to the instructions on the packaging and pour over the cake, allow to cool

3 TS pistachio nuts, chopped

decorate as desired

Print Post

Leave me a message

Leave a Reply Cancel reply

January 30th, 2018 | starter

Octopus Galician style

Pulpo á la Gallega or Pulpo á feira (carnival style) is the name of this artful, but simple dish that you can eat everywhere in the streets of Barcelona’s port area. A traditional dish, which uses dried Octopus on the big festivals. Anyhow, in the bars in the “Barrio Gótico” in Barcelona’s gothic quarter, cooked Octopus is used. Our favorite shore leave place in Barcelona is the tapas bar “Celta Pulpería“. Anyone who should believe the preparation of Pulpo á feira is difficult, definitely is wrong!