birgit's bakery

Ever since I can remember my mother would make me a Malakoff Torte for my birthday.

It all started when I turned 14 and it is still one of my favorite cakes. Sponge biscuits soaked in milk and rum, layered in an almond cream, topped with wipped cream and cherries. Its a no bake cake or lets call it raw to go with the trend.

I don’t think my mum would have used rum then but now she is quite generous with it.

At a very young age I started baking at my mother’s side in our tiny kitchen. Just to be with my mother in the kitchen was special, since she worked every day to support us. I loved mixing to see butter, sugar and eggs transforming into something magical and licking the beaters at the end. Those moments were special.

Professionally I ended up in Finance and configuring SAP but I always baked a cake on a weekly basis. Even when I was single I baked on a Saturday and ate the last slice on a Monday morning before I jumped on a plane working abroad for the week.

Having a family not just changed my jet-setting life but also let me focus on home cooked meals, nutritious bread and cakes as a treat and slipping in some veg.

Cooking or baking for me is very satisfying and joyful as I know what my family is eating to grow and flourish.