Magazine ‘Coyote’ No.43
July 2010


初めてルッフィーニを訪ねたのは、上の娘が5か月のとき。友人のフレッド・フリスのライブがあって、意地でも見たくて赤ちゃんを連れて行ったのだけれど案の定、途中から泣きはじめて、どうしよう……と思っていると、フレッドが鳴き声に合わせて演奏してみんなを笑わせてくれた。おかげで一件落着。ふたり目の娘が1歳のときには、家族4人で市役所へ婚姻届を出しに行った。その帰り、ルッフィーニでケーキを食べたのがちょっとだけ特別な思い出。そんな私がひょんなことから始めることになったカフェノマド。どんな人たちのどんな思い出になっていくんだろう? キャラバンは続く。


❶ まずはビスケットの生地づくり。バター160g、砂糖130g、薄力粉360g、卵黄1個、バニラエッセンス少々、ベーキングパウダー小さじに1/2を混ぜてこね、ボール状にまとめる。丸いケーキ型にバターを塗り、ビスケット生地を厚さ5ミリぐらいに張り付け、160度のオーブンで13分焼く。
❷ 次にチーズケーキの中身。クリームチーズ350g、ヨーグルト150g、砂糖125g、バニラエッセンス少々、コーンスターチ20g、卵1個を混ぜ合わせ、裏ごしして滑らかにする。レモンの皮と汁を少々加え、焼いたビスケットの中に流し入れる。
❸ 200℃のオーブンで、アルミホイルを被せて30分焼き、その後アルミホイルを外してさらに180℃で20分焼く。表面が黄金色になったら出来上がり。
❹ 粉砂糖をふりかけるとさらにきれいです。

photographs & text by Ayako Mogi

When I lived in Germany, I seldom ate out and enjoyed being invited or invited to friends’ homes. So when I was asked, “What is your most memorable café? Café Ruffini in the residential area of Neuhausen in Munich was a very nice café. The word “RUFFINI” painted neatly in blue letters on the white walls was also very tasteful, and all the food served was natural. I also liked the fact that the café was run as a “gemeinschaft,” meaning that all the workers were jointly responsible for the operation.

The first time I visited Ruffini’s was when my older daughter was five months old. There was a live performance by my friend Fred Frith, and I wanted to see him, so I took the baby with me, but as expected, she started crying in the middle of the show. Thanks to him, the situation was settled. When our second daughter was one year old, the four of us went to the city hall to register our marriage. On the way back, we had a cake at Ruffini’s, which is a special memory for me. That’s how I came to start Cafe Nomad. I wonder what kind of people and what kind of memories it will become. The caravan continues.

Cafe Nomade’s Most Popular
How to make “German Cheesecake

❶ The first step is to make the cookie dough. Mix 160g of butter, 130g of sugar, 360g of flour, 1 egg yolk, a pinch of vanilla essence, and 1/2 teaspoon of baking powder and knead into a ball. Butter a round cake pan, spread the cookie dough to a thickness of about 5 mm, and bake in the oven at 160°C for 13 minutes.
❷ Next, make the contents of the cheesecake. Mix together 350g of cream cheese, 150g of yogurt, 125g of sugar, a pinch of vanilla essence, 20g of cornstarch, and 1 egg, then beat the mixture to make it smooth. Add a little lemon zest and juice, and pour into the baked cookies.
❸ Bake in a 200℃ oven, covered with aluminum foil, for 30 minutes, then remove the aluminum foil and bake at 180℃ for another 20 minutes. Bake for another 20 minutes at 180℃. When the surface is golden brown, it is ready.
❹ Sprinkle with powdered sugar for an even more beautiful effect.