Cakes are winding down

We are finishing up the basics of cakes. Yesterday we constructed Charlottes, which are classic French cakes, usually built by lining a ring mold with either lady fingers (a form of sponge cake called Biscuit) or using biscuit batter to decorate more elaborate designs (like the swirled chocolate on vanilla we did here). Once the edges are lined, the middle is usually filled with a bavarian or a mousse. My partner and I were assigned Praline Bavarian filling. Today, we unmolded the Charlottes and also made three other Italian desserts that use biscuit batter. First, we made something called Zuccoto (from "zucca," the Italian word for pumpkin). Special sponge cakes (called Pan Di Spagna) that we made on Friday are sliced thinly then cut into circle, then cut again into small wedges and used to line the inside of spherical silicon molds (these were the same molds we used to make the "boobies" a couple of months ago for those of you who have been reading all along). Once the molds are lined with cake, they are filled with a ricotta,pistachio, chocolate filling and then topped with another cake round. The whole tray goes in the fridge to set, then they are unmolded, covered with whipped cream and sprinkled with chopped pistachios. Second, we made Tiramisu - no pictures as it has to set overnight in the fridge. We will finish it and taste it tomorrow. Third, we made Zuppa Inglese, kin to a traditional English trifle (literally means "English Soup"), made by layering cut cake pieces with chocolate and orange pastry creams, then topping with meringue (which we quickly hit with the butane torch). These are the ones served in martini glasses. Tomorrow, we finish Tiramisu and make two other desserts (called Grenoblais and Symphonie). More pics tomorrow!