À la Dankertier

This is an all time favorite. I have made this cake many, many times and it was always appreciated. Also, one can easily replace the flour with gluten free flour and it will be just as good! This recipe is actually a family recipe. I remember the first time I tasted it, I was 8 or 9, my step mom made if for either my birthday or my sister's birthday. That time, she had some plastic figurines on top. She made this every year and was always putting money (coins) in the cake: she knew where she put the bigger coins and always manage that the "birthday girl" would have the coin with the most value in her piece of cake... Bref, a good cake: a perfect cake!  Initially, the cake is meant to be prepared in a torus/donut form but I also prepared it in a regular spring form, cut it and iced in between the 2 pieces. For André's dissertation, I prepared it in a 38cm x 34cm pan. It was not extremely thick, so you might want to prepare it in a smaller pan, but then you will have ...

Last week was André's thesis defence. It (of course!) went very well and we celebrated afterwards by cooking for 45 people. Of course, we bought waaaaaay to much food and now we eat "Sauerkraut" every other day, but who cares! It happened, and it went well. I was on desert duty, I made 2 different things, one of which is this one that I found on the internet. I was looking for a brownie recipe, that I found here , and I also use this icing recipe . The original recipe for the brownies is calling for a 9in x 9in form. Since it was "cake central", I triple the recipe and put it in a form that was 38cm x 34cm, which is more or less 2.5 times the surface. I have to say that the brownie was maybe not as thick as I would have liked. I think one could put the following the recipe in a 9in x 9in (25cm x 25cm) form and it would be perfect. Keep in mind that it will be very sweet so you will want to cut the pieces small! I also modified the recipe so the sugar in the ba...