French cuisine

Easy

Strawberry Charlotte Cake Recipe

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Today I made a strawberry charlotte cake. ‘Charlotte’ is a traditional French cake with biscuits on the bottom and sides and filled with cream. If it’s a cake with a biscuit-lined shape, whatever content is inside, all of them are called Charlotte. You can put bavarois in strawberry charlotte, or mix the strawberry puree and heavy cream to make a basic mousse. But this time I am going to make a light texture cake, so I put Italian meringue in the mousse. Maybe if you like light, fruity cakes. You will definitely like it.

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Recipe

PRE TIME: 30 min

COOKING TIME: 10 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

Biscuits à la cuillère
2.1 oz. Egg yolk
1.1 oz. Sugar (A)
3.5 oz. Egg white
1.7 oz. Sugar (B)
3.1 oz. Cake flour
0.4 tsp. Vanilla extract
Syrup
1 oz. Water
0.5 oz. Sugar
0.17 oz. Kirsch (Cherry Brandy)
Strawberry Mousse
4 oz. Strawberry puree
0.15 oz. Gelatin sheet
0.3 oz. Lemon juice
3.9 oz. Heavy cream
0.8 tsp. Kirsch (Cherry Brandy)
1.7 oz. Egg white
0.7 oz. Water
2.8 oz. Sugar

Directions:

Biscuits à la cuillère: Add sugar A and vanilla extract to the yolk and whip.

Whip sugar B into whites three times to make a solid meringue.

Put meringue on the yolk side and fold it gently.

Sift the flour and fold it lightly so that the foam does not fade.

Piping into a 15cm circle and a 30cm * 10cm rectangle along the pattern.

Sprinkle sugar powder twice and bake for 10 minutes at 345 °F/170 °C in a preheated oven. (Unox convection oven)

After lukewarm, cut a rectangular biscuit in half and make two pieces of 30cm * 5cm.

Put Cake Collar on the mold, cut the biscuit and fit tightly.

Syrup: Heat water and sugar in a microwave oven for 30 seconds, then dissolve the sugar completely.

When lukewarm, add Kirch and mix.

After it is completely cooled, apply syrup evenly on the inner side of the biscuit.

Strawberry Mousse: Soak the gelatin sheet in cold water for at least 10 minutes.

After the gelatin is completely drained, put it in strawberry puree and warm it to melt the gelatin.

Add lemon juice and Kirche, mix, and cool to 86 °F/30 °C or less.

Whip the heavy cream, add the cooled strawberry puree little by little and mix with a whisk.

Make Italian meringue with 50g of white, 20g of water, and 80g of sugar. Take 70 g of Italian meringue cooled to 86 °F/ 30 °C or less and put it on the mousse side. Mix gently so that the foam does not go out.

Pour all the mousse into the inside of the biscuit, flatten the surface and harden for more than 1 hour in the freezer.

Place strawberries on top to finish.

Enjoy!