STRAWBERRY CHARLOTTE CAKE
Fresh Strawberries, delicate Strawberry Bavarian Cream and the homemade Ladyfinger Biscuits: this Strawberry Charlotte Cake make the perfect Summer dessert!
Provided by A Baking Journey
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat your oven on 180°C/350°F. Line two large baking flat trays with Baking Paper. Draw the shape of the Pastry Ring (see note 1 for size) you will be using on one of the Baking Paper, and flip it.
- In your Stand Mixer, whip the Egg Whites until you reach soft peaks. Gradually add the Caster Sugar, a little bit at the time, until you get Stiff Peaks.
- Slowly beat in the Egg Yolks, then the Plain Flour and Cornstarch. Stop as soon as all incorporated to avoid deflating the Egg Whites.
- Transfer the Ladyfinger Biscuits Batter into a large Pastry Bag with a large round nozzle.
- Make the base of the cake on the sheet with the circle drawn: start from the centre of the ring and create a spiral around it with the batter, stopping about 2cm/0.8inch from the edges.
- Make the edges of the cake: pipe small lines of batter next to each other in long rows (they should touch and be about the same height as your pastry ring). (see note 2)
- Bake for 8 to 10 minutes or until puffed and golden. Transfer on a cooling rack with the baking paper and set aside to cool down.
- Blend the Strawberries and pour the liquid through a thin mesh sieve to discard any seeds. Place the blended Strawberries in a small pot with the Vanilla Paste and turn on low heat (see note 3)
- In a separate bowl, whisk the Egg Yolks and Sugar. When the strawberry juice starts to simmer, add the Yolks/Sugar. Continuously stir with a stiff spatula until the liquid starts to thicken (see note 4). Remove from the heat.
- Mix the Gelatine Powder with a little bit of cold water and set aside for a couple of minutes, then whisk it into the Strawberry Cream until smooth. Cover with wrap and place in the fridge to cool (see note 5).
- When the strawberries reach room temperature, start whipping the Heavy Cream until almost stiff. Gently fold in the whipped Cream in the Strawberry Cream in 3 or 4 times. Set aside.
- Place the Pastry Ring over a flat baking tray (or the tray you will use to serve the cake). Optional: place an acetate strip on the inside edge of the ring.
- Dice about 200gr (0,4lb) of the strawberries and set aside.
- Slice the bottom of the ladyfinger biscuit strips if needed so they can sit flat. They should be the same height as the Ring (or slightly higher if preferred).
- Place the ladyfinger biscuit base inside the Ring, and the ladyfinger Biscuit strips around it. Make sure the edges are packed in really tight (see note 6).
- Pour half of the Strawberry Cream over the biscuit base. Cover with the Diced Strawberries (and the rest of the ladyfinger cookies, cut into small cubes, if any leftover).
- Pour the rest of the Strawberry Cream over and use a small offset spatula to smooth the top.
- Optional: Cover with the Strawberry Coulis/Sauce.
- Spread the rest of the fresh Strawberries over the Cream and Coulis. Place in the fridge to set for at least 2 or 3 hours.
- Optional: before serving, you can sprinkle some Desiccated Coconut, Dark Chocolate Shaving and/or Fresh Mint Leaves over the fresh Strawberries
Nutrition Facts : Calories 290 kcal, Carbohydrate 36 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 50 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
SPRING FRUIT CHARLOTTE
Make and share this Spring Fruit Charlotte recipe from Food.com.
Provided by Donna M.
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Zest lemon and set aside.
- Juice lemon and measure out 1 tablespoons.
- In a bowl, combine peaches, blueberries, pie filling, lemon juice, and cinnamon.
- Mix gently.
- Reserve 1 cup of fruit mixture and pour remainder into an 8 x 12 inch oval baking dish, mounding slightly in center.
- In a 1 quart bowl, blend pudding mix, milk, cinnamon, vanilla and egg with a whisk.
- Cut crusts off bread with a serrated knife.
- Dip each bread slice quickly into egg mixture on each side to coat lightly.
- Arrange slices in overlapping circular pattern around edges of dish, on top of fruit, leaving center open.
- Pour any remaining egg mixture over bread.
- Spoon reserved fruit mixture into center opening.
- Bake 23 to 30 minutes, or until edges of bread are a deep golden brown.
- Remove from oven and let stand 10 minutes.
- Sprinkle with powdered sugar (use a shaker or put in a sieve and shake it over).
- Sprinkle lemon zest over top.
- Serve warm with ice cream or whipped cream, if desired.
- NOTE: Three large fresh peaches (1 1/4 lbs.), pitted and cut into 1-inch pieces can be substituted for canned peaches.
Nutrition Facts : Calories 392.1, Fat 3.7, SaturatedFat 1.3, Cholesterol 30.7, Sodium 465.8, Carbohydrate 85.4, Fiber 5.5, Sugar 33.1, Protein 7.4
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