Kitchen Secrets 10 Years Old!

Hello Dear Friends,

I've been calling you "hello dear friends" for exactly 10 years. 10 years is no joke… If they told me that I could do this for 10 years without getting bored and tired, I definitely wouldn't believe it. Kitchen Secrets has been my home, pen, job and shelter for 10 years.

I worked when I was happy, and 3 times more when I was sad. I went into the kitchen when I was confused.

I came out of that door brighter each time. If I am a little more relaxed and happy, with sweets and cakes to share my joy; If I'm upset, whatever is in the messy closet...

I've changed a lot in 10 years. Everything from me became Kitchen Secrets. He never betrayed me either, he made sure that my labor was multiplied every time. It has allowed me to open up to the faces I know, or to millions of people I don't know yet and maybe never will.

So much so that I am a follower who started studying gastronomy at university because of the unexpected thank you e-mail or because of my interest in gastronomy with me. Those who set out with me or who, like me, decided to change their entire career...

When I started from scratch and got to where I am now (including taking out a bad loan on my way to Culinary and risking everything) I never thought I could do it. Fear and fear have always existed, and if you're a Capricorn, I'm knee-deep in solidity :) There will always be people who will despise your dreams and say, "Wake up, you're delusional." Come on, don't drop your shoulders. I think contrasts keep this world alive.

My motto is don't be supportive but don't be a hindrance either. Over the years, I have realized even better that it was right to set out like this. If you feel ready to embark on a new path, if you believe that path will add something new to you and if you think it will make you happier, gather your courage and set out.

My departure story You can read it here. 

As I always say…

Lots of love, lots of love...

Kitchen Secrets 10 Years Old! Ingredients for the Recipe

• 125 g butter
• 175 g granulated sugar (1 cups)
• 4 eggs (medium)
• 200 ml milk (1 cup)
• 1 tablespoons apple cider vinegar
• 2,5 water glass flour
• 1 packet of baking soda (10 g)
• juice of half a lemon (for baking soda)
• 1 tablespoon red food coloring (gel)
• 1 tablespoon cocoa (not dark)

For intermediate coats and overlay:

• 600 grams labneh (drained water)
• 200 ml. Cream (1 box)
• 1 cup of powdered sugar

Kitchen Secrets 10 Years Old! How To Make The Recipe?

1. Pour 1 tablespoon of apple cider vinegar into 1 glass of warm milk, mix and let it rest for half an hour.
2. Take the room temperature butter into the treasury of the mixer. Add powdered sugar and whisk until sugar dissolves.
3. Add the eggs one by one to the melted and creamy mixture. (When one mixes, add the other)
4. Add the milk that you have cut and rested with vinegar to the bowl of the mixer. Add the flour, food coloring and cocoa.
5. Add the carbonate that you mix with lemon juice and froth, and mix at high speed until it is completely mixed.
6. Pour the sponge cake you prepared into a 16 cm circle mold. Bake at 40 degrees for 175 minutes, at 25 degrees for 160 minutes, until the inside comes out completely dry.
7. Leave the cooked sponge cake to cool without removing it from the mold.
8. While the sponge cake is cooling, whisk the lablable, cream and powdered sugar until it reaches a creamy consistency and foams and leave to cool in the refrigerator.
9. Straighten the rising top of the warm sponge cake with the help of a knife (don't throw it away, we will cover the cake)
10. Divide the remaining portion into 4 equal parts and wait for it to cool a little more.
11. Set aside one third of the cream and freeze the rest in a piping bag.
12. Take the sponge cake base on a serving plate, and squeeze a quarter of the cream from the squeezing roll onto the sponge cake.
13. Then place the other sponge cake layer on top of the cream, do the same for the other layers.
14. Cover the cake with cream using a spatula.
15. Crush the top of the sponge cake that you cut and set aside, and cover the sides of the cake with these crumbs.
16. Refrigerate for 1-2 hours and then serve.