goldener herbst.{ pumpkin spice gugelhupf with cheesecake filling }

This cake is a winner. Its batter bakes beautifully, turning several shades of autumn leaves: from caramel brown on the outside to deep orange on the inside. It is easy and fun to make, even more impressive when sliced, and it will fill your kitchen with the soothing scent of spices. Its crumb is dense and moist, a bit like banana bread - but full of pumpkin spice love. The cheesecake filling baked inside the cake is compulsory, not only to add to the show factor, but also because it perfectly complements the taste of the batter. Fresh currants on top bring a nice zesty contrast to the whole.

ideas and inspiration: brunch is the new black! { how to plan a brunch party }

Looking for a refreshing party theme? One that is unconventional without being too over-the-top? Fit for all sorts of parties, guests and venues? Easy to pull off, though exceeding expectations? One that requires low-key hosting and yet sets an upbeat mood? Throw a brunch!

You will find precisely null reasons brunches should be saved for baby showers or limited to sleepy hungover chatting with the girls. I like brunches so badly that I'll sleep in on the weekends just to merge breakfast and lunch together. So badly, that I decided to throw one for my birthday. Booze included - of course!

autumn aura. { gluten-free spiced pumpkin-carrot cupcakes with vanilla cream cheese frosting }

Miniature sized cupcakes are a whole lot of cute. I called these mini stunners 'autumn aura' because if autumn were a pallet of flavours, that of this cupcakes would be there, side by side with roasted chestnuts and pear compote. Behold the beauty of these tiny things, the dash of coconut on top lending them a snowish appeal. Bite into the delicious balance between a moist peppery pumpkin cake and a thick vanilla cream cheese frosting. And you wanna know what...? They are also gluten-free.

sweet tooth for tiramisu? i got you covered. { tiramisu for one }

this was actually not planned at all.

i didn't plan to make this dessert.
it came to me through my friend Lola.
she made tiramisu yesterday,
and, for some reason, the idea of it sticked to the back of my mind,
causing such weird and growing tingling sensation,
that i even had to add ladyfingers to my shopping cart.

i didn't plan to make this post.
i actually had two other recipes on the blog waiting list,
but i thought this one deserved a place here too,
and it had to be as soon as possible.

ouro negro. { black rice risotto with codfish, dried tomato and red pesto }

there is this line from a song that came to explain how i sense this world.

'she moves with shameless wonder.'

well, i wonder about the actual meaning of this verse.

maybe Hozier wrote it purely to romanticize a woman's assured and graceful gestures...

yet, i take it differently.

to me, it describes someone who senses this world with constant and unhibited curiosity and - consequently - fascination, a characteristic that keeps them wandering decisively, looking for answers.

maybe i've read too much into it, but i guess that's what poems are made for.

i wish i could discuss that with him one day.

this characteristic allows me to find inspiration in the most odd circunstances, particularly during the time i'm on my own. it also keeps me excited about discovering new things, either in my thoughts - i do think a lot - or palpable stuff.

a bit due to it, i love finding products that i would not even imagine could exist.

that was the case of this black rice.

pastries party - part I { danish pastry dough and two handpies to use it in }

oh decisions, decisions...
i've been saving them all for the weekends and when they finally arrive time just seems to slip through my fingers. and at the same time i need to get some rest and inspiration too!
i have a lot ot things to thing through - indeed. but i'll get there and i'll make the right call - because there is no right or wrong when it comes to the questions which have been bugging my mind.

meanwhile, i've been baking - what would you expect!? - but i still have some goodies from Portugal to share with you. and as i promised, today is double recipe day!

schwarzwälder. { black forest cheesecake }

i don't always bake cake every other day

or even once a week.

but when i do

i feel this urge to expand myself

in terms of kind, composition and flavour.

took this cake to the office today

♥

um risotto herege... { an heretic mushroom risotto }

(finally back from the thesis ermitage!)

There is something that I really like to cook but rarely take pictures of.

Usually I have no time to take nice pictures of it, because I really want it to be served right away.
And, truth to be told, you just need the perfect plating and light to shoot this - and this is something quite not attainable when you are just in a hurry to put it on the table.

I'm talking about risotto.

Today the sunlight was just right, so I had to shoot it and bring the recipe here. This is a recipe that changes all the time... I usually use white wine, preferably sparkling one, and I usually use other kinds of cheese, I change the seasonings and herbs all the time, so I just brought the exact (odd) recipe I came up with today - it is really odd, you'll see...

Because today was a lazy holiday day, sleeping in, doing nothing, and eating a bowl of this in a sunny balcony suited it just perfectly.

uma francesa na alemanha. { german style francesinha }

This recipe is definitely not for the faint of heart.
Made for my Italian 'family' one month ago ;)
They got a taste of Porto and it got them K.O. haha!

it's a snap. { savoury ham and cheese muffins }

Oh how I missed the rain and thunderstorms (heart)

These muffins were based in a recipe I found here during one of my many strolls through the world of cooking blogs. Made them last tuesday for an alternative São João party here in Munich ;)

Easy and quick to whip up... (they seem actually perfect for a lazy sunday evening) you should eat them while still warm!

Muffins Mistos
(alguém disse que sabiam a tosta mista... mas eu acho que é mais a lanche misto ;) )

- 3 + 1/2 chávena de farinha

- 2 colheres de chá de fermento

- 1 colher de chá de sal

- 3 chalotas picadas

- pimenta

- orégãos e ervas de provence

- 2 ovos

- 1 chávena de leite

- 1/2 chávena de vinho branco

- 1/3 de chávena de azeite

- 4 colheres de sopa de creme fraiche

- 200g de fiambre, cortado em pedacinhos ou tirinhas

- 200g de queijo emmental e mozzarella ralado

- 200g de queijo gouda, cortado em cubinhos ou tiras

1) Refogar as chalotas em azeite,

2) Misturar a farinha, o fermento, o sal e os temperos,

3) Bater os ovos com o leite, o vinho branco, o azeite e o creme fraiche; juntar as chalotas,

4) Misturar o queijo e o fiambre na farinha,

5) Incorporar os ingredientes líquidos nos sólidos, sem bater demasiado

6) Dividir a mistura por formas metálicas de muffins previamente untadas com azeite e levar ao forno a 170ºC durante cerca de 10-15 minutos, ou até os topos estarem dourados.

Savoury Ham and Cheese Muffins

- 3 + 1/2 cup flour

- 2 tsp baking powder

- 1 tsp salt

- 3 shallots, chopped

- pepper

- oregano and provence herbs

- 2 eggs

- 1 cup milk

- 1/2 cup white wine

- 1/3 cup olive oil

- 4 tbsp sour cream

- 200g sliced ham, chopped

- 200g emmental and mozzarella cheese, grated

- 200g gouda cheese, diced

1) Sautée the shallots in some olive oil,

2) Mix flour, baking powder, salt and seasonings

3) Beat eggs with milk, wine, olive oil and sour cream; mix in shallots,

4) Mix cheese and ham into the flour,

5) Mix liquid ingredients into the flour mixture,

6) Divide the batter between previously greased muffin moulds and bake at 170ºC for about 10-15 minutes or until tops are golden.

just throw it all in ;) { one-pot primavera pasta }

Don't know what to cook for dinner?

I had taken a peek at something quite similar on this website just yesterday, so I was like... well, why not? In the end I found it such a easy-peasy funny little thing that I had to share it with you ;) One-pot and no stirring is quite a ease of mind to me sometimes, especially when it's just me for dinner, and this dish is effortless delight.

One-Pot Primavera Pasta

- 70g de penne integral

- meia courgette, cortada em rodelas finas

- 7 cogumelos, laminados

- 1 cenoura pequena, picada

- 1 dente de alho, laminado

- 1 + 1/2 chávena de água

- 1 colher de sopa de azeite

- sal

- 2 colheres de sopa de quark, natas ou leite

- mistura de pimentas, moída na hora

- parmesão ralado q.b.

1) Colocar todos os ingredientes da primeira lista numa panela,

2) Levar a ferver e deixar cozinhar com a panela tapada cerca de 8-10 minutos,

3) Escorrer bem se houver água restante,

4) Misturar o quark e a pimenta,

5) Servir polvilhado com bastante parmesão.

One-Pot Primavera Pasta

- 70g wholewheat penne

- 1/2 zucchini, thinly sliced

- 7 mushrooms, thinly sliced

- 1 small carrot, chopped

- 1 garlic clove, thinly sliced

- 1 + 1/2 cup water

- 1 tbsp olive oil

- salt

- 2 tbsp quark, cream or milk

- freshly ground pepper

- ground parmesan

1) Place all ingredients of the first list in a pot,

2) Take to a boil, cover and let simmer for 8-10 minutes,

3) Drain remaining water if necessary,

4) Mix in quark and pepper,

5) Serve with plenty parmesan cheese on top.

ultimate comfort food that is also a party hit! { spinach-cheese, aubergine-olive and tomato sauce pasta gratin }

Agora que vem aí o mundial... uma receita com as cores de Portugal ;)

I know I posted a pasta gratin just two days ago...

I'm telling you...

Better yet: I'm warning you...

This is no ordinary pasta gratin. This is The comfort food you've been craving your whole life, The most simple yet complex pasta dish, The perfect quick-whip recipe for unexpected guests, That tray of pasta you can freeze for those days you don't feel like cooking and also The tray of pasta you thought could feed two mouths but you end up eating alone on a Tuesday night (oOops... guilty!) ;)

I originally made this recipe for a big dinner with a lot of other dishes, for a regular meal I estimate it feeds around 6-8.

Gratinado de Massa com Três Faces

- 500g de massa à escolha (usei bandnudeln)

Espinafre e queijo

- 300g de espinafres, lavados

- 1 queijo mozzarella ou requeijão

- sal e pimenta

Puré de Beringela

- 3 beringelas, lavadas e cortadas em cubos

- 5 dentes de alho, com casca e esmagados

- sal, pimenta e garam masala

- azeite

- 6 azeitonas sem caroço, cortadas em rodelas

Molho de tomate rápido

- 2/3 de chávena de polpa de tomate

- alho seco

- sal

- pimenta

- orégãos

- manjericão

- azeite

- mozzarella ralado

- orégãos

1) Coloque a beringela e os alhos com casca num tabuleiro de ir ao forno, temperar com sal, pimenta e garam masala e regar com azeite; assar a 170ºC durante cerca de 30-40 min,

2) Escaldar os espinafres em água fervente temperada com sal até estarem tenros; escorrer e partir em pedaços; reservar,

3) Cozer a massa em água com sal; escorrer e passar por água fria; reservar,

4) Retirar a beringela e os alhos do forno, eliminar as cascas dos alhos e reduzir tudo a puré; incorporar as azeitonas,

5) Desfazer o mozzarela e misturar com o espinafre, temperar com sal e pimenta,

6) Levar ao lume todos os ingredientes do molho de tomate e cozinhar um pouco,

7) Espalhar um pouco de molho no fundo de um pirex grande, cobrir com uma camada de massa, espalhar o espinafre, nova camada de massa, espalhar a beringela, mais uma camada de massa, deitar o restante molho e cobrir com o mozzarella ralado,

8) Antes de servir, polvilhar com orégãos e levar ao forno a gratinar a 170ºC cerca de 20 minutos.

Three-Sided Pasta Gratin

- 500g pasta (I used bandnudeln)

Spinach and cheese

- 300g spinach, rinsed

- 1 mozzarella or ricotta cheese

- salt and pepper

Eggplant Purée

- 3 eggplants, rinsed and diced

- 5 garlic cloves, with peel, smashed

- salt, pepper, garam masala

- olive oil

- 6 pitted olives, cut down to rings

Fast tomato sauce

- 2/3 cup tomato paste

- dried garlic

- salt

- pepper

- oregano

- basil

- oilve oil

- grated mozzarella

- oregano

1) Bake the eggplant and garlic, seasoned with salt, pepper, garam masala and plenty olive oil at 170ºC for about 30-40 min,

2) Soak the spinach in boiling salted water until tender; drain and chop; set aside,

3) Boil the pasta in salted water; drain and rinse with cold water; set aside,

4) Take the eggplant and garlic out of the oven, eliminate the garlic peels, purée; mix in the olives,

5) Tear the mozzarella apart and mix with spinach, season with salt and pepper,

6) Cook all the tomato sauce ingredients over medium heat,

7) Pour a little tomato sauce on the bottom of a big pyrex, cover with a layer of pasta, spread spinach mixture, another layer of pasta, spread eggplant purée, yet another layer of pasta, pour remaining sauce and finish with the grated mozzarella,

8) When it's time to serve, sprinkle with oregano and bake at 170ºC for about 20 minutes.

salted caramel swirls. { salted caramel cheesecake }

So here comes another party recipe!

I'm gonna tell you a secret. This was supposed to be a whole different dessert, which didn't turn out as I wished... so my quick-witted mind made me grab a bunch of stuff I still had in the fridge and quickly whip up a cheesecake! It had such great reviews (basically, the favourite dessert among all others) that I guess it turned out to be better than the dessert-to-be would have been ;)

If you like salted caramel and cheesecake... you will LOVE this.

Cheesecake de Caramelo Salgado
Molho de Caramelo Salgado

- 1 chávena de açúcar

- 3 colheres de sopa de água

- 85g de manteiga, à temperatura ambiente

- 1/2 chávena de natas, à temperatura ambiente

- 2 colher de chá de sal

- gotas de aroma de baunilha

1) Derreter o açúcar numa panela alta sobre lume médio com a água, mexendo a princípio para dissolver homogeneamente, até obter uma cor âmbar e um aroma de caramelo torrado,

2) Juntar a manteiga e misturar energeticamente com um fouet,

3) Juntar as natas e envolver também,

4) Verter numa taça funda, deixar arrefecer. Pode se conservar no frigorífico.

Torta de Caramelo Salgado (para os lados)

- 4 ovos

- 5 colheres de sopa de açúcar

- 5 colheres de sopa de farinha

- 1/2 colher de sobremesa de canela

- 1 pitada de noz moscada

- 1 pitada de baunilha moída

- molho de caramelo salgado à temperatura ambiente

1) Bater as claras em castelo,

2) Bater as gemas com o açúcar,

3) Incorporar a farinha peneirada e os temperos,

4) Incorporar as claras,

5) Verter num tabuleiro forrado com papel vegetal e levar ao forno a 180ºC cerca de 10 minutos,

6) Retirar do forno, colocar sobre outro papel vegetal e retirar o primeiro, deixar arrefecer um pouco,

7) Cobrir com o molho de caramelo salgado e enrolar,

8) Levar ao frigorífico para solidificar.

Cheesecake

- 2/3 de chávena de muesli crocante

- 1 iogurte natural

- 1 torta de caramelo salgado

- 325g de philadelphia

- 200g de quark de baunilha

- 2/3 chávena de natas

- 6 folhas de gelatina

- 3 colheres de sopa de açúcar

- 1 colher de café de sal

- 1/3 de chávena de molho de caramelo salgado

1) Misturar bem o muesli e o iogurte,

2) Cortar a torta em fatias finas e forrar a lateral de uma forma de fundo amovível,

3) Forrar o fundo da forma com o muesli,

4) Derreter a gelatina num pouco de água quente,

5) Bater as natas em chantilly,

6) Bater os queijos com o açúcar e o molho de caramelo salgado

7) Incorporar as natas sem esmagar,

8) Verter dentro da forma e levar ao frigorífico pelo menos três horas.

Cobertura

- 250ml de natas

- 4 colheres de sopa de açúcar

- molho de caramelo salgado, temperatura ambiente

- sal grosso e açúcar em cristais

1) Bater as natas em chantilly, juntando o açúcar aos poucos,

2) Espalhar sobre o cheesecake,

3) Salpicar com o molho de caramelo salgado, sal grosso e açúcar em cristais,

4) Voltar a colocar no frigorífico ou servir imediatamente.


Salted Caramel Cheesecake
Salted Caramel Sauce

- 1 cup sugar

- 3 tbsp water

- 85g butter, room temperature

- 1/2 cup heavy cream, room temperature

- 2 tsp salt

- vanilla flavouring

1) Melt sugar with water over medium heat, stirring until solved and letting cook until it is ambar coloured and smells like toffee,
2) Add butter and stir vigorously,
3) Add cream and stir again,
4) Pour into a deep cup and let cool. Can be kept in the fridge for several days.

Salted Caramel Roulade (for the sides)

- 4 eggs

- 5 tbsp sugar

- 5 tbsp flour

- 1 tsp cinnamon

- a pinch of nutmeg

- a pinch of grated vanilla

- salted caramel sauce, room temperature

1) Beat egg whites until stiff,

2) Beat yolks with sugar,

3) Fold in the flour, sifted, and the cinnamon, nutmeg and vanilla,

4) Fold in the egg whites,

5) Pour into a baking tray, lined with parchment paper; bake at 180ºC for about 10 minutes,

6) Take out of the oven, fold over another sheet of parchment paper and remove the baking one, let cool a bit,
7) Cover with salted caramel sauce and roll up,
8) Leave in the fridge to harden a bit.

Cheesecake

- 2/3 cup crispy muesli

- 1 plain yogurt

- 1 salted caramel roulade

- 325g philadelphia, cold

- 200g vanilla quark, cold

- 2/3 cup heavy cream, cold

- 6 gelatin leaves

- 3 tbsp sugar

- a pinch of salt

- 1/3 cup salted caramel sauce

1) Mix the yogurt and the muesli,

2) Thinly slice the roulade and place the slices around the edges of a removable bottom cake pan,

3) Cover the bottom of the pan with the muesli mix,

4) Melt the gelatin in a bit of warm water,

5) Beat the cream until stiff,

6) Beat the cheeses with the sugar and salted caramel sauce,
7) Carefully fold in the cream,

8) Pour inside the pan and place in the fridge for at least three hours,

Top Layer

- 250ml heavy cream

- 4 tbsp sugar

- salted caramel sauce, room temperature

- coarse salt and sugar

1) Beat the heavy cream until stiff, adding the sugar bit by bit,

2) Spread over the cheesecake,

3) Sprinkle with the caramel, sugar and salt,
4) Return to the fridge or serve immediately.

for grown-up children ;) { mac & cheese... & ham }

Since today's Children's Day - at least where I grew up as a child! - I decided to post a really simple yet delicious recipe that kids - and grown ups - will love ;)

Massa Gratinada com Fiambre e Queijo

- 375g de cotovelos riscados

- 150g de fiambre, cortado em tiras

- 3 dentes de alho, grosseiramente picados

- azeite

- 100g de queijo parmesão ralado

- 2 ovos

- 150ml de natas

- pimenta

- orégãos

- sal

1) Cozer a massa em água com sal,

2) Saltear o fiambre e o alho em azeite,

3) Bater os ovos com as natas, 80g de parmesão e os temperos,

4) Misturar tudo bem, polvilhar com o restante parmesão e levar ao forno a gratinar a 200ºC durante cerca de 5-10 min.

Mac, Ham and Cheese

- 375g macaroni

- 150g ham, cut into stripes

- 3 garlic cloves, roughly chopped

- olive oil

- 100g shredded parmesan cheese

- 2 eggs

- 150ml heavy cream

- pepper

- oregano

- salt

1) Boil the pasta in salted water,

2) Sautée ham and garlic on olive oil

3) Beat eggs, cream, 80g parmesan and seasonings,

4) Mix everything well, sprinkle with the remaining parmesan and bake at 200ºC for about 5-10 min.

pull it! { wholewheat pull-apart bread with pesto and cheese }

Had been dreaming of baking this for ages. A party is a great excuse. A free afternoon makes it even better. So I had to give it a try ;)

Pull-Apart Bread de Cereais com Pesto e Queijo

- 2 chávenas de farinha para pão de cereais

- 1 chávena de farinha normal

- 1 chávena de água morna

- 1 saqueta de fermento para pão

- 3 colheres de sopa de açúcar

- sal

- molho pesto com bastante azeite

- queijo mozzarella ralado

1) Numa taça, juntar a água, o açúcar e o fermento,

2) Juntar as primeiras duas chávenas de farinha; bater em velocidade baixa com a batedeira com as espirais acopladas até obter uma mistura homogénea, tendo o cuidado de ir juntando a massa das paredes à mistura,

3) Juntar a restante farinha e amassar novamente, durante cerca de 5-10 minutos, até obter uma massa macia e elástica, que se descole das paredes da taça,

4) Moldar uma bola com a massa, reservar numa taça ligeiramente untada e coberta com um pano durante cerca de 2 horas, até ter crescido para o dobro do tamanho,

5) Deitar a massa sobre uma superfície limpa e ligeiramente enfarinhada, deixar repousar 5 minutos,

6) Estender a massa num rectângulo,

7) Espalhar sobre a massa o pesto e o queijo ralado,

8) Cortar quadrados do tamanho da secção de uma forma de bolo inglês,

9) Untar a forma de bolo inglês,

10) Empilhar os quadrados de massa e colocá-los dentro da forma, como fatias de pão,

11) Cobrir com um pano e deixar repousar mais 40 minutos,

12) Levar ao forno pré-aquecido a 180ºC durante cerca de 40 minutos, se necessário coberto com papel de alumínio,

13) Retirar do forno, deixar arrefecer e desenformar.

Wholewheat Pull-apart Bread with Pesto and Cheese

- 2 cups wholewheat bread flour

- 1 cup regular flour

- 1 cup warm water

- 1 pckg dried yeast

- 3 tbsp sugar

- salt

- pesto sauce with a lot of olive oil

- shredded mozzarella cheese

1) In a cup, mix water, sugar and the yeast,

2) Add the first two cups of flour; beat at low speed with a mixer with spiral wires plugged until obtaining an homogeneous mixture, being careful to remove the batter from the sides of the bowl constantly,

3) Add the remaining flour and beat again, for abou 5-10 minutes, until reaching a soft and pliable dough, that sticks out of the sides of the bowl,

4) Shape it into a ball and set aside in a slightly greased bowl, covered with a clean cloth for about 2 hours, until it reaches double the size,

5) Place it over a clean and slightly flour-dusted surface for 5 minutes,

6) Spread it into a rectangle,

7) Spread over pesto and cheese,

8) Cut it down to squares the size of the section of an english cake pan,

9) Grease an english cake pan,

10) Stock the squares and place them as slices inside the pan,

11) Cover with a cloth and let rest for another 40 minutes,

12) Bake at 180ºC for about 40 minutes, if necessary covered with aluminium foil,

13) Take out of the oven, let cool and unmould.

let the spring in: make it green! { spinach, quark and olive roulade }

This is one of those things you can make as an appetizer for a dinner at home with friends - as was the case - or for a picnic outside - I actually think it was cut out for it! Love how much green it still turned out in the end - do not allow the spinach to get brown on the hot water!

Rolo de Espinafre, Quark e Azeitonas
(inspirado numa receita do livro 'Homemade Summer')

- 400g de espinafres, lavados

- 5 ovos

- 4 colheres de sopa de farinha com fermento

- 500g de queijo quark

- 250g de philadelphia

- uma mão cheia de azeitonas pretas descaroçadas

- ervas a gosto, frescas, picadas

- pimenta

- garam masala

- sal

1) Escaldar os espinafres em água quente com sal, até estarem tenros; escorrer bem,

2) Bater as claras dos ovos em castelo com uma pitada de sal,

3) Processar os espinafres com as gemas, a farinha, uma colher de quark, pimenta, garam masala e sal

4) Incorporar as claras na mistura de espinafres,

5) Verter num tabuleiro (30x40 cm) forrado com papel vegetal e levar ao forno pré-aquecido a 180ºC cerca de 15 minutos,

6) Entretanto, bater os queijos com as ervas, pimenta e sal,

7) Retirar a torta do forno, estender uma folha de papel vegetal sobre uma superfície lisa e voltar a torta sobre ela; retirar o papel vegetal da cozedura e deixar arrefecer um pouco,

8) Espalhar a mistura de queijo sobre a torta; espalhar as azeitonas por cima, pressionando ligeiramente sobre o queijo,

9) Enrolar com a ajuda do papel vegetal e reservar no frigorífico pelo menos uma hora para ganhar solidez.

Spinach, Quark and Olives Roulade
(inspired in a recipe from 'Homemade Summer')

- 400g spinach, rinsen

- 5 eggs

- 4 tbsp self-raising flour

- 500g quark cheese

- 250g cream cheese

- a handful of pitted black olives

- freshly chopped herbs

- pepper

- garam masala

- salt

1) Soak the spinach in hot water until tender; drain well,
2) Beat egg whites until stiff, with a pinch of salt,
3) Blend the spinach, flour, 1 tbsp of quark, pepper, garam masala and salt,
4) Fold the egg whites in the spinach mixture,
5) Pour in a parchment paper lined baking tray (30z40 cm) and bake at 180ºC (pre-heated oven) for about 15 min,
6) Meanwhile, beat the cheese with herbs, pepper and salt,
7) Take the cake out of the oven, spread parchment paper over a clean surface and fold it over; remove the baking parchment paper, let cool down,
8) Spread the cheese over the cake, sprinkle with the olives, lightly pressing them into the cheese,
9) Wrap up with the help of the paper and keep in the fridge for at least one hour.