…since I last posted anything.
I guess I’ve been pretty busy – I’ve done a lot since I last wrote, including teaching English at an international school, moving countries and starting a PhD. I’m actually sitting in the PhD office right now, looking out the window at chirpy undergrads heading to their lectures. It’s a nice campus, with nice people and I think I’ll be alright. So far, I’ve managed to break through the shy/can’t-be-bothered wall that usually stops me from being sociable and I have to say, I’ve met a nice bunch of people that way.
So, I thought I’d share the recipe for a Chinese/Japanese fruit cream cake that I’ve made a few times. Growing up as a child in a very Asian environment, this cake automatically screams birthday to me. It’s made up of a light sponge, with chopped fruit and cream sandwiched between two layers. Then the entire cake is covered in a light, creamy icing and topped with more chopped fruit; as you’ll see in my pictures, sometimes the sides get a bit more decoration by way of sliced or chopped nuts. There are many variations out there, using different fruit and sometimes flavoured creams, but what I’ve made can probably be regarded as the classic version.