A week ago I dropped in on Benny Frankfurth, "our" luthier and piano tuner in Vejle, www.pianohuset.dk
His shop is where I bought my cello several years ago (the best I've ever played) and where Giuly bought her violin (119 years old).
We always go there when we need a small adjustment, strings or other things, and we can warmly recommend it. His shop doesn't look big from the street - but don't be fooled: it is very deep and filled with pianos, violins, guitars, cellos and all things related.
The reason why I came there last week was my bow in need of repair, and I had an extremely interesting visit! First, he said my bow needed rehairing - he compared it to another one he had, and yes, I could see there were only half as many hairs left on the bow. No wonder I thought I could only play softly! ;-)
Then he said there was a difference in hair quality: there were Chinese, Siberian and Mongolian horse-hairs (the best type). He said he'd put Mongolian hairs on it, and I'm really looking forward to it!
We'd got some bows on a trial period, which had been very interesting. It's incredible how different bows can feel to play with! The one I tried was very light to play with, the tone was big - but the sound wasn't the one I was looking for. It was a very good bow, but destined for another cello than mine. But a bow isn't the only thing that sounds different from cello to cello!
We played a Mozart concert at Koldinghus on the 5th. It was a fantastic experience, and in the break, the café - Madkælderen - served Sachertorte, a delicious Viennese cake. I didn't get around to trying their version, but so many people asked us for the recipe afterwards that it must have been very good indeed!
In our family, it's become a tradition. So here it comes, we hope you like it too!
- for a baking tin Ø 24 cm = about 8-12 slices
Mix 140 g soft butter together with
140 g sugar in a large bowl.
Add 6 egg yolks (keep the whites in another bowl!)
Melt 140 g dark (cooking) chocolate in a small ceramic bowl or plate that stands in a casserole with boiling water - don't let the water get into the chocolate -
and mix it with the egg and butter mixture.
Mix 125 g wheat flour with
2½ teasponns of baking powder and mix it into the dough.
Whip 6 egg whites in another bowl
and lift them carefully into the dough.
Pour the dough into a round baking tin lined with baking paper and/or butter and flour, and bake it in the middle of the oven at 175-200 degrees for 60-70 minutes. Check it by sticking a thin knife into it - it is ready when the knife comes out without dough on it.
Let it cool completely, then cut it through, making a top and a bottom part. Lay the top aside, then spread
100 g apricot jam (preferably a bit more) on the bottom part.
Lift the "lid" part of the cake back on to the bottom part.
Mix 50 g apricot jam (a bit more would be better) with
1 spoonful of hot water and warm it a little, then spread it over the top of the cake and on the sides.
Melt 100 g (or more) dark cooking chocolate, add 25 g melted palm oil (or olive oil) and cover the whole cake with the chocolate.
Best served with a good dollop of whipped cream (remember to put sugar in the cream!).
Maria, Anna and Giuly