In the (until now) hottest week of this summer we had a barbeque with the colleagues. When we planed this get-together it was still nice and cool and I volunteered to bake a cake. But when the temperature climbed wide above 30°C I was not so enthusiastic about turning my oven on anymore.
I needed something else and so I opted for a “Fridge Cake” with lots of cream cheese, white chocolate and lemon. And this spontaneous cake was liked very much and so I promised to bring my short notes into a proper recipe and publish it on the blog.
But there was no picture and so I had to “bake” it again. I used the chance to fine tune the recipe. One major change is that the cake is prepared in individual servings now. Adding a bit of basil to the lemon curd is another tiny change that makes the recipe even better. And so I like my version 2 even more then version 1 and I’m well prepared for all the warm weather to come!
After visiting my parents garden we came home carrying an arm full of tender rhurbarb. And because we can not always eat oven roasted rhubarb I decided to use one half for a cake – while I roasted the other half in the oven (I can not get enough of 
I thought already last year about baking a tarte with apricots and almonds. But somehow I never made it. When I tasted the first apricots of the year, they where aromatic but sour, and I thought that they would be perfect for a tart!