We have so many birthdays in our family in February, March and April, that those of us (mostly just me!) with birthdays later in the year, can often feel a little left out in the flurry of cakes, days out, and presents….
Mr R grew another year older and wiser last week too, on a day that happened to coincide with our school’s version of parent’s evening – albeit held first thing in the morning. Fully briefed on how the Small People are doing (quite well, thankfully) and happy that we had the rest of the day “off” on a particularly special beautiful Spring day, we headed into town…
Time for a quick bite of lunch first at the tiny Wurststandl tucked away at the back of the Viktualienmarkt, followed by a circuit or two of the market to admire all of the Easter finery that the Bavarians do so well.
We also made Mr R go to nearby Cafe Frischhut as he had never been there before (a Munich institution – and depending on who you talk to, the oldest bakery in the city as well!) and he definitely needed a birthday Schmalznudel! Similar to a donut in that it’s fried, the elephant ear shaped variety comes without sugar so you can add your desired amount (or not) with the jar on the table (my Mum didn’t realise this when she visited and ate hers without)…
Also definitely worth trying are the Rohrnudel (a little like an English Lardicake) and the krapfen (what we know as donuts) are excellent here too as you might imagine.
We walked it all off with an afternoon at the Aldstadt Museum that afternoon (a post in itself) and carried on walking much later afterwards down into Schwabing for a great birthday dinner at Kreta Grill – probably one of Munich’s best-loved Greek restaurants.
Decent grilled Lamb – a rarity in these parts
And finally, back home for a slice of birthday cake – like we hadn’t eaten enough that day, but a birthday wouldn’t truly be a birthday without cake would it?
This Brandy & Coffee Cake is a family recipe pilfered from my Mum, who would make it year after year on my Dad’s birthday. We were always allowed the tiniest of slices, which was probably just as well as it contains a quite a lot of brandy. There were no complaints from either Small Person as to the size of the slice they received, at this time of year it’s understandable that we are all a little birthday-caked out…
Brandy & Coffee Cake
- 175 g butter, softened;
- 175 g light soft brown sugar;
- 3 eggs lightly beaten;
- 175 g self-raising flour;
- 1 pinch of salt;
- 5 tbsp caster sugar;
- 80 ml brandy;
- 425 ml very strong hot coffee (the real stuff is always the best, don’t skimp with instant!);
- 400 ml whipping cream
2. Beat the butter and brown sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each, then fold in the flour and salt.
3. Spoon the mixture into the cake tin and bake for 30-40 minutes, or until golden-brown (test the middle with a skewer!). Turn out onto a wired rack to cool.
5. Whisk the cream until thick, and cover the cake with it. Top with chocolate coffee beans or grated chocolate.