Strawberry Charlotte

Overview

How to cook Strawberry Charlotte at home

Tags

• baking
• 8-inch cake slices
• animal-based butter
• baking powder
• cake flour
• corn starch
• cream cheese
• egg
• egg yolk
• salad oil
• strawberry
• strawberry jam
• white sugar
• white vinegar
• fine sugar
• gelatin tablets
• milk
• silver beads
• water

Ingredients

Steps

1. 1 Prepare the ingredients for the strawberry cake roll and an 8-inch chiffon cake.

   

2. 2 Separate the yolks from the eggs.

   

3. 3 Put milk, salad oil, and caster sugar in a bowl, beat with a manual egg beater until the sugar is completely dissolved.

   

4. 4 Sift in the mixed flour, baking powder, and cornstarch.

   

5. 5 Add the egg yolks to the batter in portions and mix well.

   

6. 6 Add a few drops of white vinegar to the egg whites and beat.

   

7. 7 Beat until eye-like, add sugar in three batches and continue beating.

   

8. 8 Beat until almost wet peaks.

   

9. 9 Add two-thirds of the egg white foam into the egg yolk batter and fold evenly.

   

10. 10 Pour the well-mixed egg yolk batter into the remaining egg white batter and fold evenly.

    

11. 11 Pour the mixed batter into the mold, shake it a few times, and bake it in the oven at 165 degrees for 20 minutes.

    

12. 12 I baked two trays of this material. Make strawberry cake rolls in one plate, cut into 8-inch cake slices in another plate)

    

13. 13 Let the cake slices cool and spread with strawberry jam. Roll well. Refrigerate for half an hour.

    

14. 14 Cut the other cake sheet into 8-inch rounds.

    

15. 15 Take out the cake roll and cut into 3 cm thick cake rolls.

    

16. 16 Arrange the rolled strawberries one by one in a glass garden bowl.

    

17. 17 Make the mousse filling. Soak gelatine sheets in cold water until soft.

    

18. 18 Beat the egg yolks and sugar with a hand mixer.

    

19. 19 Beat until the sugar melts and turns light in color.

    

20. 20 Cut the cream cheese into small pieces and melt over water.

    

21. 21 Add the melted cream cheese to the egg yolk batter and mix well.

    

22. 22 Melt the gelatine sheets in water and set aside.

    

23. 23 Add the gelatine liquid to the cheese batter and mix well.

    

24. 24 Beat the light cream and caster sugar until texture becomes apparent.

    

25. 25 Add the light cream to the cheese batter and mix well.

    

26. 26 Pour half of the mousse filling into a glass bowl.

    

27. 27 Spread the strawberry cake roll.

    

28. 28 Pour in the remaining half of the mousse filling.

    

29. 29 Cover with 8-inch cake slice. Refrigerate for more than 4 hours.

    

30. 30 Appreciate the finished product.

    

31. 31 Appreciate the finished product.

    

32. 32 Appreciate the finished product.

    

33. 33 Appreciate the finished product.

    

34. 34 Appreciate the finished product.

    

35. 35 Appreciate the finished product.