Cake Charlotte

Cake «Charlotte with berries»

Cake Charlotte

Recipe from the book «The Great Book of Culinary Arts»

Biscuit fingers and cake

6 yolks
85 g of sugar
3 protein
55 g of flour
Powdered sugar for sprinkling

Raspberry Coolies

125 g of raspberry
38 g of sugar

Raspberry mousse

60 g of sugar
2 tsp. water
4 protein
400 g of raspberry
1/2 tsp. Lemon juice
12 g of gelatin
250 g of cream 35%
1 tbsp. Powdered sugar

500 g of berry mixture

Biscuit fingers and cake
Whisk the yolks with 50 g of sugar until lightening.
In another bowl, whisk the proteins with the remaining sugar until firm peaks. Carefully enter the proteins into the yolks. Gently mix the flour.

Layer the baking sheet with wax paper, draw on it a circle with a diameter of 23 cm. Lay out the dough piece in the form of a disk.
Bake at a temperature of 180C for 8-10 minutes until golden brown.
Put the remaining dough into a pastry bag with a round nozzle. To lay out fingers 4х1,5 sm, leaving gaps not less than 2,5см. Sprinkle with powdered sugar. Leave to stand for 5 minutes and sprinkle with powdered sugar.
Bake at a temperature of 180C for 8-10 minutes.

cake1

 

cake4

For raspberry coolies crush raspberries with sugar in puree and rub through a sieve.
Ring shape (I have 22cm) put on a serving dish.
From a biscuit cut a circle with a diameter of 1.5-2 cm less than the shape. Place the biscuit disk in the base, and put the fingers on each side of the mold.
On the basis lay coolies, from above to put berries strawberries with tips upwards and blueberries.
Raspberry mousse
Dissolve sugar in water over low heat. Bring to a boil and cook until 118C. Beat egg whites until soft peaks. Do not stop whipping, pour a thin stream of hot sugar syrup into the squirrels. Continue to beat until Merenga is cooled.
Gelatin soak in 59 g of cold water.

Cake Charlotte
Raspberry with lemon juice grind in puree and rub through a sieve.
Swell the gelatin with a 1/4 raspberry puree and heat the mixture until the gelatin is dissolved. Pour the remaining raspberry puree.
Whip cream with 1 tbsp. Sugar powder to a steady peak.
To bring in meringue puree, then whipped cream.
Put the mousse on the berries and smoothen.

author: katelig