My blog turns 1!

Today is this blog’s birthday and I’m glad for having had the time to prepare a cake to celebrate!

It has been a great thing in my life to be able to share my passion for food with so many others who love cooking and baking like I do – and I want to thank you all for being constant inspiration and for supporting my blog. You really mean the world to me!

Technicolor Kitchen cake
white cake recipe from here;
chocolate glaze recipe from here

Cake:
120ml milk room temperature
3 egg whites
½ teaspoon almond extract
½ teaspoon vanilla extract
158g cake flour
175g sugar
2 teaspoons baking powder
½ teaspoon salt
85g butter, softened

Filling:
¼ cup dulce de leche

Icing:
58g unsalted butter, softened
140g dark chocolate, chopped – I used 60% cocoa

Make the cake: preheat oven to 175ºC/350ºF.
Grease two 15cm cake pans with butter, line the bottom with parchment paper, grease the parchment paper and flour the pans.
Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment – I have done it with regular hand mixer beaters and it worked fine.
Add butter. Continue beating at slow speed until mixture looks like wet sand (If you're doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 60ml (¼ cup) of milk mixture and beat at medium speed for 1 ½ minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting.
Unfrosted cakes can be frozen for 1-2 weeks.

Assemble the cake before making the icing: place one cake on a plate and spread the filling. Place the other cake on top. Chill the cake for a couple of hours to make icing easier.

Prepare the icing: place chocolate and butter in a heatproof bowl over gently simmering water and melt. Mix well to combine.
Spread it over the cake immediately because it hardens pretty fast.

Serves 8-10