It’s finished!! It’s finally finished!! My latest finest elf yarn design, and the thinnest plied yarn I have ever spun in my entire spinning career – a whopping 950yds per 3.4oz. I started out with spinning 2 individual cobweb threads…I stopped counting the hours I spent behind the spinning wheel for those, mind you in the end it took me 6 hours to just ply the suckers!! It’s a 50/50 bfl lambswool/tussah silk blend and therefore very soft with lots and lots of silky sheen. I must say that I am immensely proud of this design, it is very, very beautiful indeed. I have called it “AVALON”:
it is now for sale in my Etsy store. Feel free to have a look there for more details.
As a treat for all the hard work I baked a cake for myself and the rest of my family, a chocolate/hazelnut/fromage frais cake. Wonderfully chocolaty, nutty, moist and not too sweet…just perfect!
Making this cake is very easy and takes about 20 minutes plus the baking time of course. Here is the recipe for this yummy lot:
150g butter or margarine
pinch of salt
250g fromage frais , 20% or 40% ( also called white cheese or quark).
200g dark chocolate, melted in a water bath
300g ground hazelnut
200g plain white flour
1 tbs of baking powder
100g melted dark chocolate to glaze cake with.
Mix the eggs, sugar, pinch of salt and margarine. Then add the hazelnuts, flour and baking powder. Finally add the melted dark chocolate while the mixer is turned on. Pour into big enough cake tin/pan. Bake at 175 degrees Celsius for 60-70 minutes. The cake will keep for quite a while, 8-10 days. You can also freeze parts of the cake, the quality or the glaze will not be affected by it! The tin I used for this cake is called “Gugelhupf”-tin. I bought it a long time ago at a German flea market.