Beautiful moments in life call for celebration. We were so excited about leaving for our big travel, experiencing new places, meeting people and collecting memories. But we could not leave without saying our goodbyes and celebrating this special project with our friends.
We’ve decided to organise a special evening bite, something delicious, filled with pleasure and of course with bubbles. I wanted to prepare something impressive, but also easy to make, so it won’t take too much time. That’s why I baked a few herbed lemon cakes with mascarpone cream and baked lemons, which could easily be canapés and I served them with the one and only Moët champagne.
I love how eyes of guests start to sparkle when they see this kind of combination. If it wasn’t for a storm, we would definitely take it out to one of my favourite spots over Berlin’s lakes. But this time we had to stay home.
I collected many tips, heard so many funny and surprising stories, that I am definitely ready to write a new chapter of my adventure!
If you feel like celebrating with friends, this is definitely a perfect recipe and don’t forget about the champagne!
Thank you Moet for making it possible!
#MoetMoment #MoetGV2008 @MoetChandon” SPONSORED
YOU WILL NEED:
- 170g butter, room temperature
- ½ cup sugar or 3 tbsp honey
- juice and zest from 1 lemon
- ½ cup natural yogurt
- 3 eggs
- 1 & ½ cup flour
- 1 tbsp baking powder
- big pinch of salt
- 1 tbsp fresh herbs like rosemary, thyme, basil, all finely chopped
ADDITIONALLY:
- mascarpone
- lemons
Mix butter and sugar in a bowl, add the rest of ingredients and mix again.
Grease round baking form (I used two 10 cm wide ones) with butter, divide the dough between two forms and bake for about 45 minutes. Check it after 30-40 minutes.
Cut lemons in slim slices, place on a baking paper, sprinkle with sugar and bake with cake (the same temperature, so you can do it together) but about for 20-30 minutes.
Let the cake cool down, then place both parts together, creating a tower and cover it with mascarpone. Decorate with baked lemons. Or make two tiny ones like I did.
Enjoy, Marta
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