How amazing did that princess torte look this week? I think I will have to add that to a future baking list when I have at least 8 hours spare one day...it looked hard!
I went for something a little easier, the yeast-leavened cake (specifically kugelhopf) this week. Kugelhopf is such a brilliant word, I can't help but say it in the accent of the Sweedish shop owner in Frozen. Yoohoo!
I used this recipe, but as I didn't have the lovely round tin I baked mine in two loaf tins which worked really well. My yeast didn't foam, but I googled this and apparently sachet yeast usually doesn't, and it was fine. I also omitted the almonds. The end result was lovely - half way between a cake and a bread, but the best bits from both. It isn't massively sweet, which was good. It lasted a couple of days, but unfortunately I didn't get to try it toasted with butter which I imagine would have been amazing.