Strawberry Charlotte

Overview

Strawberry Charlotte, named after strawberry with a crown

Tags

• baking
• children
• afternoon tea
• spring recipes
• birthday
• almond flour
• butter
• cheese
• cold water
• egg
• egg white
• fish gelatin powder
• low gluten flour
• rum
• strawberry puree
• sugar
• syrup
• whipping cream
• fine sugar
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Sift together almond flour, powdered sugar, and low-gluten flour and set aside. Beat the eggs, then add half of the egg liquid to the flour mixture and stir evenly. Add the remaining egg liquid and mix evenly until the batter turns white. Put the butter in a bowl, heat it over warm water and melt it, then add a small amount of the batter in step 3 and stir evenly. Preheat the oven to 200 degrees 10 minutes in advance. Add fine sugar to egg whites and beat until wet peaks form. Add 1/3 of the egg whites to the flour lake and mix evenly with a rubber mixer. Add the remaining egg whites and mix evenly, then add the butter paste and mix evenly. Pour the mixed batter into a baking pan lined with parchment paper, and then scrape the surface of the batter with a spatula. Bake in the middle rack of the preheated oven for about 10 minutes until the surface is golden brown. Take out the baked cake slices and place them on a wire rack to cool. After the cake slices have completely cooled down, cut two round cake bases according to the size of the mold (one circle smaller than the mold).

   

2. 2 Cut the remaining cake slices neatly, cut the cake base into long strips 1 cm higher than the mold, lay a piece of baking paper on the table, spread the strawberry jam on the first piece of cake base face down, and cover the remaining cake base with the same method. Use a knife to cut both ends of the cake into 8 mm wide slices. And neatly squeeze it on the inside of the mold (around the shape of the mold). 16. Finally, if the cake is much higher than the mold, you can trim it neatly with a knife or scissors. Brush an appropriate amount of syrup on the round cake base, and then spread a piece of cake base on the bottom of the mold.

   

3. 3 Soak the fish gelatin powder and water together in advance, mix well and set aside. Soften cheese at room temperature, mix with lemon juice, and mix well with an electric mixer. Mix milk and sugar in a small bowl, heat over warm water and stir until the sugar melts, then add the soaked isinglass powder and stir until the isinglass powder is completely dissolved. Add 1/3 of the strawberry pulp to the cheese paste, stir evenly with an electric whisk, then add the remaining pulp in two batches and stir evenly. Add milk and mix well with a hand whisk. Whip the light cream until it is about 50% or 60% thick (that is, the cream will form a paste with a fine and smooth surface, and the cream will not drip when you lift it). Add the whipped cream to the cheese batter and stir evenly with a rubber spatula.

   

4. 4 Pour half of the prepared cheese paste into the mold lined with cake base, place another cake sheet brushed with syrup in the middle, pour the remaining cheese paste into the mold (make the mousse paste 1 cm high from the edge of the mold), smooth the surface and place it in the refrigerator to freeze (about 40 minutes).

   

5. 5 Take out the frozen cake, spread a thin layer of strawberry jam on the surface, then remove the stems of the strawberries, cut them in half, and place them in a circle on top of the cake for decoration.

   

6. 6 Finished product

   

7. 7 Hope you like it