Tiramisu layered cake – Tiramisu làm với bạt sponge cake

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Tiramisu is my all time favorite cake that spares me when I don’t have too much time for making a special cake. This cake is so popular that I think most of my readers know it. This time I made Tiramisu in an irregular way by using sponge cake as the base instead of lady fingers (or savoiardi ) . Well, the taste feels slightly different from the authentic cake. The sponge cake makes the cake lighter and easier to melt in your mouth.

Ingredients ( 9 inch round cake)

Sponge cake

– 4 eggs

– 200 g sugar

– 100 g cake flour

– 1 tbsp unsalted butter, melted

Tiramisu filling

– 1  8 oz mascaporne cheese at room temperature, homemade or storebought

– 1 1/2 cup heavy cream

– 3 egg yolks

– 1/4 cup and 4 tbsp Amaretto wine

– 1/4 cup and 1 tbsp sugar

– 1 cup brewed Espresso coffee or strong coffee

Method

Sponge cake

– Beat eggs with sugar until very fluffy (around 10-15 minutes if you use hand mixer or 5 minutes if you use stand mixer)

– Sift the cake flour and fold in the beaten egg gently.

– Mix butter with half a cup of the batter then finally fold in the remaining batter.

– Bake the cake at 350 F for 25- 30 minutes. The cake is done when the toothpick inserted comes out clear.

Tiramisu

– Leave a bowl that you use to beat heavy cream in the freeze for 30 minutes before you use it to beat the heavy cream

– In a double boiler, use a whisk to beat egg yolks with 1/4 cup sugar and 1/4 cup Amaretto until the yolks are beaten and sugar dissolves. This process takes around 10 – 15 minutes

– Let the beaten yolks sit for 30 minutes to cool down to room temperature.

– Beat the heavy cream with 1 tbsp sugar until stiff peak forms. Overbeaten heavy cream won’t let the cake set.

– Beat the mascaporne cheese and mix well with beaten cream and beaten yolks.

– Slice the cake horizontally into two equal layers.

– Mix 4 tbsp Amaretto with coffee. Drizzle the coffee mixture onto the cake layers so that the cake can absorb all the coffee mixture.

– Set 1 layer at the bottom of a springform pan and add in 1/2 cheese mixture. Sift the cocoa powder on the cheese mixture.

– Repeat the previous step for the second layer.

– Let the cake sit in the refrigerator for 6 hours before serve.

Spaghetti with anchovies and portobello mushroom – mỳ spaghetti với sốt anchovy và nấm portobello

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I made this recipe randomly when my refrigerator left me only anchovies in oil and one sweet onion, but thank for my ignorant time, this recipe is good enough to make me decide to cook this spaghetti again. The anchovy flavor is quite strong, making the spaghetti has the unique flavor. I do think for someone that is fed up with the red sauce spaghetti, give this dish a try and you will see that any food can be boring except the spaghetti. You can create any flavored spaghetti as long as our earth still has something that is edible.

Ingredients
– 250 g dried spaghetti
– 1 sweet onion, thinly sliced
– 3 big portobello mushroom, sliced
– 150 g salted anchovies in olive oil
– salt and freshly ground black pepper

Method

– reserve 2 tbsp of olive oil from salted anchovies then add the oil to a shallow pan, cook the sliced onion in medium heat until the onion is soft , around 5-10 minutes
– add in the mushroom. Stir for 3 minutes until the mushroom is soft and the water from mushroom comes out.
– meanwhile cook the spaghetti in salted water until al dente ( about 5-7 minutes)
– when the onion and mushroom are soft, add in the anchovies. Stir well for 1 minutes until the anchovies become a paste
– add in the spaghetti and mix well
– add freshly ground pepper. Add more salt if needed.
Serve immediately

Vegetable fried rice – Cơm rang chay

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Who says life is meaningless if you can’t eat meat ? I am saying that you will regret if you don’t try this recipe. Simple but tasty enough to lure your mouth.

Ingredients
– 2 cups cooked rice
– 2/3 cup assorted vegetables ( corn, sweet pea, green bean, carrot )
– 2 bulbs garlic, crushed
– 1 tsp cumin seeds
– 3 bulbs shallots, sliced
– salt and freshly ground pepper
– 3 tbsp olive oil

Method

– cook vegetables in salted boiling water for 5 minutes
– Heat a pan with oil until the oil is hot then fry the cumin seeds until fragrant. Add in garlic and shallot
– once garlic and shallot is soft (2-3 minutes), add in vegetables.
– stir fry vegetables for 5 minutes
– add in cooked rice. Stir fry the rice for 5 minutes more. Add salt and pepper to your taste.