November seems to be a wonderful month for my little blog and that’s because Eat, love and be happy is 1 year old! Happy anniversary my dear beautiful project!
I thought about this day since I started the blog, wondering how it will look on his first anniversary, about how many people will know about it, about how many people will like the photos found here and so on.
And it’s way better than I expected! I’m so happy for every positive reaction that you all expressed here after each new post. I was thrilled to see my photos featured on so many beautiful blogs or to find my blog in so many foreign Blogrolls. That really means so much to me.
I’m sure you already know that my intention here is not to create the best recipe journal, the most interesting, original or complicated meals or to give you the greatest cooking tips. There are so many great food blogs that can do that for you, blogs that I appreciate and follow. Eat, love and be happy is more a space where I can express my creative side, my love for visual arts and my biggest dreams.
I am also very grateful for discovering so many great people with the same passion for food and photography, people that I really admire and from whom I have learned a lot. Thank you all for every beautiful moment of this first year and I hope that many will come!
I will do everything in my power to make every new post better than the last one, to impress you every time with beautiful images and to make the time you spend here worth it!
And because it’s an anniversary, it has to be cake!
Rum Syrup Cake with Swiss Meringue Buttercream
and Chocolate Ganache Glaze
1 ¼ cup all purpose flour
3/4 cup sugar
Pinch of salt
Preheat the oven to 338 ºF. Prepare a 7 inch springform pan.
Beat together eggs, salt and sugar until they are thick and light, about 10-15 minutes. This will make your cake light and fluffy.
Sift flour over top and gently fold in. Pour half of the batter in the pan and bake the cake 15 minutes or until it slightly starts to brown on top. Remove it from the oven and let it cool 10 minutes then bake the other half of the batter the same way. If you have two springform pans you can put them in the oven at the same time and everything will be easier.
¼ cup sugar
2 tbsp rum
Make the syrup: Bring sugar and 1 cup water to a boil in a saucepan. Stir constantly, until sugar has dissolved. Bring to a boil then reduce heat and simmer for 5 minutes. Remove from heat and stir in rum. Let cool completely.
When the sponge cakes are cool, cut into layers, brush each layer with syrup and add the Swiss meringue buttercream filling. Pour on top the chocolate ganache and the cake is ready for serving! (My cake has only three layers because one half was taller the other so I cut into layers just one cake.)
7oz dark chocolate
7oz heavy cream
Heat the cream in a small saucepan. When the cream has come to a boil, turn off the heat, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool before pouring over the cake. Start at the center of the cake and work outward.