Italian-style Charlotte cake
A classic French dessert with a number of variations, depending on the region and the cafés-restaurants that make it. One of the options is to make a Charlotte cake using biscuit, whipped cream, and compatible berries. This Charlotte is made for Airi’s birthday, and its preparation was finally not complicated when it was finally taken. I used it to produce an English biskvit, which tastes better and has more sponge-cake texture.
Preparation time: 2-3 hours
Level: More complicated than average
Quantity: one cake 12-16 slices
Ingredients
Biskvit
85g sugar
4 big eggs
135g flour
1 teaspoon baking powder
0.5 teaspoons vanilla sugar
Filling
600 ml 35% whipped cream
1 full tbs of gelatin
3 tbs of sugar
400g of fresh strawberries
For strawberry puree
A handful of strawberries with a little water crushed puree
Other ingredients
1 pack or few pieces more of Savoiard cookies
200g of strawberries sliced
150 ml of whipped cream for decoration
200g of fresh raspberries
Lemon balm leaves
Preparation
1. Whip the eggs with sugar and vanilla in a light and fluffy foam
2. Mix flour and baking powder
3. Sift flour into the egg foam, mix gently with a spoon. Don’t use an electronic mixer.
4. Bake in 24 cm mold at 200 degrees for 20-30 min.
5. Allow to cool and cut the biscuit in half to two discs
6. Cut a using scissors 1 cm layer from edge of the each biscuit to fit the Savoiard cookies (please read below).
7. Place the biscuit disc on the serving tray, lift the 24 cm cake mold onto the biscuit so that the biscuit remains in the center of the mold.
8. Cut one end of the Savoiard’s cookies (about half a cm)
9. Place the cookies on the inside of the mold until a uniform circle is formed
10. Crush a handful of strawberries with a little water and gently moisturize the biscuit layer
11. Cover the layer of biskvit with strawberries
12. Chop roughly the 400g of strawberries into pieces
13. Melt gelatine on low heat in small amount of water
14. Whip the d cream until soft foam
15. Stir the strawberries into the whipped cream, add the melted gelatin and mix thoroughly.
16. Pour half of the mixture of whipped cream and strawberries onto the biscuit layer and spread well with the spoon.
17. Place the second biscuit layer on the whipped cream mixture and moisturize with strawberry puree
18. Pour the mixture of the rest of the whipped cream and strawberries onto the biscuit layer, spread evenly and put into the fridge overnight.
19. After 10-12h remove the cake mold ring
20. Whip 150 ml of cream with 1 teaspoon of sugar, put in a pastry bag and spray about 5-6 cm wide circle at the edge of the cake, leave a free space for the berries in the center.
21. Raise fresh raspberries and lemon balm leaves in the middle of the cake.
Ready to serve.
Ready !!
