Components from top : rum mirror glaze, vanilla chantilly, banana sauce, rum-soaked biscuit joconde, chantilly orange chococolate

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Boring Monday evening....It was raining heavily outside and I couldn't go to my GMAT class. In order to kill some time, I make two different cakes: one Italian Zuccotto and one Orange Flower Cake. They are different in flavor but have the same dome shape because I wanted to practice more on dome cake....Here is the first cake to introduce to you all .....



Pound Cake Recipe:

3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (150 grams) granulated white sugar
13 tablespoons (185 grams) unsalted butter, room temperature





Directions:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable
spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.

In a medium bowl lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch loaf.



ZUCCOTTO RECIPE:

* Nonstick cooking spray
* 1 (12-ounce) loaf pound cake made above
* 1/4 cup brandy
* 6 ounces bittersweet chocolate, chopped (I used the 86% cocoa)
* 2 cups chilled whipping cream
* 1/2 teaspoon pure almond extract
* 1/4 cup powdered sugar
* 1/2 cup sliced almonds, toasted, and some pistachio if you desire

Directions

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

In a clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Spread the cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into half of the melted chocolate. Reserve the other half of the melted chocolate for decorating. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream and the nuts. Spoon the chocolate cream mixture into the center of the well of the filling.

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap. Spoon the remaining melted chocolate into a piping bag, cut a small hole at the corner of the bag and pipe on the cake to decorate.



...............And here is my new Creation: Orange Flower Cake:

The cake base is the same is this cake:
http://my.opera.com/trangskitchen/blog/whipped-cream-layer-cake-for-my-papas-birthday

But I added juice of 2 orange, reduce the sugar to only 3/4 cup in total recipe, and replace vanilla extract by orange extract to make it more flavorful



My mother really love cake or ice-cream with orange flavor. She asked me to make one for her. That's why my Orange Flower Cake comes to life I think she really loves the cake.

I've got these beautiful strawberries yesterday from the super market. It's been for a while since the last time I saw red and beautiful strawberries like this. Another woman was also selecting fresh strawberry containers nearby, and we both got super excited when we remove the boxes on top and discovered more pretty and fresh strawberry underneath, like we'd just found a precious treasure:). Seeing our happy faces, other people started to come around and picked some containers for their carts. Such a happy and friendly atmosphere that I would never forget!...Thanks to you Strawberries...

When I came home, the pretty image of these strawberries made me want to take some photos to restore their beauty. I also did a little research about them, how to select and store them, as well as how to make some quick serving from this kind of fruit.



Strawberries contain a range of nutrients, with vitamin C heading the group. They also contain significant levels of phytonutrients and antioxidants, which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red.

So what are these weird free radicals? Free radicals are elements that can damage cells, and they are thought to contribute to the formation of many kinds of cancer.

In addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids. The health benefits of strawberry include eye care, proper brain function, and relief from high blood pressure, arthritis, gout and heart diseases.



Tips for Preparing Strawberries:

Since they are very perishable, strawberries should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have gently washed the berries under cold running water and patted them dry. This will prevent them from absorbing excess water, which can degrade strawberries' texture and flavor. To remove the stems, caps and white hull, simply pinch these off with your fingers or use a paring knife.

A Few Quick Serving Ideas:

* Add sliced strawberries to mixed green salad.

* Layer sliced strawberries, whole blueberries and plain yogurt in a wine glass to make a parfait dessert.

* Mix chopped strawberries with cinnamon, lemon juice and maple syrup and serve as a topping for waffles and pancakes.

* Blend strawberries with a little bit of orange juice and use as a refreshing coulis sauce that goes well with poached pears.

* Add strawberries to breakfast shakes to give them a more vibrant taste and texture.



How to Select and Store:
As strawberries are very perishable, they should only be purchased a few days prior to use. Choose berries that are firm, plump, free of mold, and which have a shiny, deep red color and attached green caps. Since strawberries, once picked, do not ripen further, avoid those that are dull in color or have green or yellow patches since they are likely to be sour and of inferior quality. Medium-sized strawberries are often more flavorful than those that are excessively large. If you are buying strawberries prepackaged in a container, make sure that they are not packed too tightly (which may cause them to become crushed and damaged) and that the container has no signs of stains or moisture, indication of possible spoilage.

Before storing in the refrigerator, remove any strawberries that are molded or damaged so that they will not contaminate others. Replace unwashed and unhulled berries in their original container or spread them out on a plate covered with a paper towel, then cover with plastic wrap. Strawberries will keep fresh in the refrigerator for one or two days. Make sure not to leave strawberries at room temperature or exposed to sunlight for too long, as this will cause them to spoil.

To freeze strawberries, first gently wash them and pat them dry. You can either remove the cap and stem or leave them intact, depending upon what you will do with them once they are thawed. Arrange them in a single layer on a flat pan or cookie sheet and place them in the freezer. Once frozen, transfer the berries to a heavy plastic bag and return them to the freezer where they will keep for up to one year. Adding a bit of lemon juice to the berries will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.



Source: www.whfoods.org, www.strawberry-recipes.com, www.organicfacts.net