Bourbon vanilla
Holly66
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Holly66
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Wait...uh...THIS IS......
Recently, I have encountered so many beautiful new fragrances, but only now do I have some time to write about them! Starting small, as I have learned, so I will begin here. However, I need to make a small or medium detour, please excuse me - and it leads to the recipe box, more specifically, to my personal experiences with certain cake recipes. And if I take, for example, the cheesecakes I know, I can categorize them into at least 4 categories:
1. the flat cheesecake - I first encountered this as a child at my grandmother's house, who had a bit of a tumultuous relationship with the stove....hurry hurry, she sprinkled semolina into the batter and for that, she could forget the crust.....nice, yes, but also a kind of rubbery plate....
2. They don’t differ much in height, but in taste, they are worlds apart:
the American cheesecake! Here, instead of quark (which doesn’t exist in the USA/Canada), cream cheese is used. It tastes absolutely delicious, and strawberry sauce or similar is often added on top. The cheese we know here as Buko, etc. Cream cheese, and anyone who thinks even slightly calorie-conscious knows what they are doing to themselves with a normal-sized piece!
(The piece for my birthday in July, by the way, had a topping of fresh strawberries - delicious - and I still carry that around with me!)
The crust often consists only of cookie crumbs mixed with butter and sugar!
3. Now I skip the crumbly, dry tall cheesecake and go straight to my last and thus best cheesecake variant - another nostalgic touch, but it has nearly shaped me: Mom's tall cheesecake!
My mother loved to bake, and of course, I was supposed to help her. In everything she did, she was critical and picky; it had to be the BEST - or become the BEST! But better to get back to the fragrance description....
When I recently tested Vanilla Bourbon from YR, I found it wonderfully delicious smelling; it is sweet, okay, sweeter than black vanilla, but in my nose, it is still clearly better! It doesn’t just smell like vanilla; I also detect grated lemon, subtle enough to give just a tiny fresh hint....instead of melancholic heaviness or satiating fatigue, the fragrance spreads something bright, cheerful.....my thoughts immediately went to this cheesecake! The crust, I believe, probably only I can guess in the later course, but it leans a bit towards the Tendre Madeleine direction. Strange that this lemony note is not mentioned.
I don’t even want to discuss that natural Bourbon vanilla smells completely different - more aromatic, etc. - of course, that is the case. However, just the pod alone doesn’t create a great fragrance; the vanilla pod itself smells a bit bitter, as it urgently lacks the more or less sweet balsamic additions - and this fragrance has plenty of sweetness! The longevity for this "cheapie" is completely acceptable, 3-4 hours - and you would have to apply it excessively for the sillage to exceed the 50 cm mark. However, it does become quite close to the skin after an hour.
A simple yet beautiful fragrance for little money that I like to wear at home in between, or when it doesn’t have to be something grand, and that, even though I’m not a big Rocher fan. So, anyone who likes vanilla scents should at least test it, and a blind purchase of a 20ml bottle costs about as much as a good loaf of bread from the baker these days. Before I reveal the shortened recipe for the cake, I just want to mention for those who do not know this brand that the bottles in the line are not particularly pretty - just because of the plastic cap, but compared to some really expensive fragrances, they have a great sprayer, so they are practically good.
Just for those interested here, here’s Mom's cheesecake recipe (exact measurements gladly via PM :)
For the crust, quickly knead a shortcrust pastry with very cold butter, best to first cut the butter into small pieces so that it needs to be kneaded as little as possible! Then refrigerate for 1-2 hours. If you have space, you can also roll it out and place it in the form in the fridge. Remember to make a high edge!
The cheese mixture consists of: about 1kg low-fat quark, 1 packet of vanilla powder, 1 tablespoon of grated organic lemon (or more, if you like), 4-5 eggs, 2 packets of vanilla sugar, and of course regular sugar. If you only want to stir in the pudding powder and don’t want to cook pudding beforehand, you can add a cup of sweet cream; otherwise, just cook the pudding with a little less milk and let it cool. Trick 1: Separate the eggs and beat the egg whites until stiff, then carefully fold them in at the end - this helps to make the mixture fluffy and rise. It already smells very much like 'Vanilla Bourbon'.
Trick 2: When the cake is finished baking, turn off the oven and leave the cake in for about 30 minutes! This greatly increases the chances that it will stay nice and high, but it will NEVER be flat and firm.
So now take it out and take a deep breath!
By the way, it tastes best the next day
and smells not only beautiful!
1. the flat cheesecake - I first encountered this as a child at my grandmother's house, who had a bit of a tumultuous relationship with the stove....hurry hurry, she sprinkled semolina into the batter and for that, she could forget the crust.....nice, yes, but also a kind of rubbery plate....
2. They don’t differ much in height, but in taste, they are worlds apart:
the American cheesecake! Here, instead of quark (which doesn’t exist in the USA/Canada), cream cheese is used. It tastes absolutely delicious, and strawberry sauce or similar is often added on top. The cheese we know here as Buko, etc. Cream cheese, and anyone who thinks even slightly calorie-conscious knows what they are doing to themselves with a normal-sized piece!
(The piece for my birthday in July, by the way, had a topping of fresh strawberries - delicious - and I still carry that around with me!)
The crust often consists only of cookie crumbs mixed with butter and sugar!
3. Now I skip the crumbly, dry tall cheesecake and go straight to my last and thus best cheesecake variant - another nostalgic touch, but it has nearly shaped me: Mom's tall cheesecake!
My mother loved to bake, and of course, I was supposed to help her. In everything she did, she was critical and picky; it had to be the BEST - or become the BEST! But better to get back to the fragrance description....
When I recently tested Vanilla Bourbon from YR, I found it wonderfully delicious smelling; it is sweet, okay, sweeter than black vanilla, but in my nose, it is still clearly better! It doesn’t just smell like vanilla; I also detect grated lemon, subtle enough to give just a tiny fresh hint....instead of melancholic heaviness or satiating fatigue, the fragrance spreads something bright, cheerful.....my thoughts immediately went to this cheesecake! The crust, I believe, probably only I can guess in the later course, but it leans a bit towards the Tendre Madeleine direction. Strange that this lemony note is not mentioned.
I don’t even want to discuss that natural Bourbon vanilla smells completely different - more aromatic, etc. - of course, that is the case. However, just the pod alone doesn’t create a great fragrance; the vanilla pod itself smells a bit bitter, as it urgently lacks the more or less sweet balsamic additions - and this fragrance has plenty of sweetness! The longevity for this "cheapie" is completely acceptable, 3-4 hours - and you would have to apply it excessively for the sillage to exceed the 50 cm mark. However, it does become quite close to the skin after an hour.
A simple yet beautiful fragrance for little money that I like to wear at home in between, or when it doesn’t have to be something grand, and that, even though I’m not a big Rocher fan. So, anyone who likes vanilla scents should at least test it, and a blind purchase of a 20ml bottle costs about as much as a good loaf of bread from the baker these days. Before I reveal the shortened recipe for the cake, I just want to mention for those who do not know this brand that the bottles in the line are not particularly pretty - just because of the plastic cap, but compared to some really expensive fragrances, they have a great sprayer, so they are practically good.
Just for those interested here, here’s Mom's cheesecake recipe (exact measurements gladly via PM :)
For the crust, quickly knead a shortcrust pastry with very cold butter, best to first cut the butter into small pieces so that it needs to be kneaded as little as possible! Then refrigerate for 1-2 hours. If you have space, you can also roll it out and place it in the form in the fridge. Remember to make a high edge!
The cheese mixture consists of: about 1kg low-fat quark, 1 packet of vanilla powder, 1 tablespoon of grated organic lemon (or more, if you like), 4-5 eggs, 2 packets of vanilla sugar, and of course regular sugar. If you only want to stir in the pudding powder and don’t want to cook pudding beforehand, you can add a cup of sweet cream; otherwise, just cook the pudding with a little less milk and let it cool. Trick 1: Separate the eggs and beat the egg whites until stiff, then carefully fold them in at the end - this helps to make the mixture fluffy and rise. It already smells very much like 'Vanilla Bourbon'.
Trick 2: When the cake is finished baking, turn off the oven and leave the cake in for about 30 minutes! This greatly increases the chances that it will stay nice and high, but it will NEVER be flat and firm.
So now take it out and take a deep breath!
By the way, it tastes best the next day
and smells not only beautiful!
4 Comments
Lilalissy
Lindenbluete
Enjane
Serafina
MichH
Leomoon
