Fruity Summer Charlotte Recipes

STRAWBERRY CHARLOTTE CAKE

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

CHARLOTTE CAKE RECIPE WITH RASPBERRIES

Steps:

• In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
• Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
• Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
• Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
• Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
• Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
• With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
• Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
• Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

SPRING FRUIT CHARLOTTE

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.