A Taste of Ukraine - Christmas Special

A Taste of Ukraine - Christmas Special

portal

the 'Portal' Outdoor furniture and lighting collection is a testament to the fusion of style and durability. Each piece, including a side table, coffee table, stool, and chair, is meticulously created to withstand the elements while elevating the aesthetic of your outdoor space. The materials, ranging from durable powder-coated stainless steel to waterproof fabrics and stone-like surfaces, ensure longevity and resilience in any environment.

inspiration

Bodo's signature design language is evident throughout, characterized by a harmonious blend of simplicity and sculptural elegance. The recurring S-shape silhouette and organic forms of each piece radiate timeless sophistication, making a captivating statement in any outdoor setting.

versitility

An innovative aspect of the collection lies in its versatility. The side table, for instance, can effortlessly transform into a stool with the addition of a seating pad.

lighting

These modular lights, whether hung, standing, or used as flat discs, offer flexibility to tailor the outdoor space according to your exact specifications, reflecting your unique style and personality. The versatile flat disk lighting in the 'Portal' collection serves not only as a source of ambient light but also doubles as a practical platform for showcasing your drinks and food during al fresco dining evenings. This innovative feature enhances the functionality of the lighting elements, providing a dual-purpose solution that seamlessly integrates illumination and practicality.

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Ingredients:

Biscuits (dough) layers

70g honey

100g golden caster sugar

100g butter, soft

1tsp bicarbonate soda

2 eggs, lightly whisked

350g plain flour 

 

Cream filling

500ml creme fraiche (full fat)

100g golden caster sugar

1tsp vanilla paste

Handful roasted, crushed walnuts

 

Method:

Although this might look complicated, as long as you prepare it correctly it will be easy. Take extra care when using the bain-marie water bath. 

Preheat the oven to 220 degrees/gas mark 8.

  1. Fill a pan with water less than halfway to the top, and boil it
  2. Place a heatproof bowl on top of the boiling pan with and mix in the honey, sugar and butter, stirring continuously on low heat.
  3. Add the bicarbonate of soda and keep stirring.
  4. Slowly and gradually add the eggs, continuously stirring/whisking for about 15 minutes – do not leave it! 
  5. Take off the heat and gradually add the flour (You might need slightly less flour – add it until the mixture becomes thick and doughy)
  6. Place the dough in the fridge for 30 minutes
  7. Divide the dough into 8 pieces, roll each piece into a round shape like a flat thin pancake.
  8. Bake each cake layer for about 3-4 mins until it turns golden.
  9. Now make the cream filling. Place the creme fraiche and sugar in a bowl and whisk until sugar dissolves and the cream starts to thicken, then add the vanilla and walnuts
  10. Spread the cream evenly on each cake layer, neatly stacking them on top of each other as you add another layer, and around the sides of the cake. For the best results leave the cake in the fridge overnight so that the layers can absorb the cream.

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Traditionally Honey Cake is decorated with a layer of leftover milled biscuits, but I like to decorate mine with roasted crushed walnuts or leave it pure white with a few berries on top for a special occasion. Style with a Bodo Sperlein Blossom collection pink plate and your alternative Christmas table is ready!

Follow Julia on Instagram @thetasteofhomeblog for a daily dose of baking inspiration. 

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