Pumpkin Charlotte Royale Recipes

PUMPKIN CHARLOTTE

Steps:

• Chill a mixing bowl and beaters.
• Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
• Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
• Set aside.
• To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
• In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
• Reserve 1/2 cup.
• Fold remaining into the cheese mixture.
• For pumpkin filling: stir together pudding mixes and spices.
• Add milk and pumpkin and beat until thick.
• Fold in reserved 1/2 cup of whipped cream.
• Spread the cream cheese layer evenly over the bottom of the prepaed pan.
• Carefully spread pumpkin lyer over cream cheese layer.
• Cover and refrigerate overnite.
• To serve, remove sides from pan, place on platter.
• Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.

PUMPKIN CHARLOTTE

Steps:

• Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside., In a large bowl, beat cream cheese and sugar until smooth. In a small bowl, beat 1-3/4 cups whipping cream and 2 tablespoons confectioners' sugar until stiff peaks form. Set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan., In a bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight. , Just before serving, beat remaining cream and confectioners' sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers.

CHARLOTTE RUSSE

Steps:

• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
• FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
• Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
• Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
• FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
• Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

CHARLOTTE ROYAL

Steps:

• To make the jelly roll, first preheat the oven to 350 degrees.
• Using an electric mixer, whip the eggs until light and frothy and lemony in color (about 5 minutes). Add the sugar and continue to mix until the sugar grains are completely disolved.
• Sift together the dry ingredients (flour, cornstarch and salt) and add to the sugar and eggs. Finally, mix in the vanilla.
• Line a jelly roll pan with parchment and lightly oil or prepare with cooking spray. Pour batter in pan and bake in oven about 25 minutes, until cake is browned and a toothpick inserted in center comes out clean.
• Remove from pan and place on a clean dishcloth dusted with confectioners sugar. Allow the jelly roll to cool 5 minutes. Trim hard edges off the cake to make the cake easier to roll. Remove parchment paper. Lightly spread 2 cups jam on the top of the cake and begin creating the jelly roll. Begin your roll from the narrow side of the cake and use the dishtowel to gently turn the cake on itself. (Remember to push back the towel as you roll the cake.) Continue rolling until done. Leave towel around the exterior to force the roll to retain the shape while cooling.
• Once the cake is cool, cut into 1/4 inch slices and use slices to line a rounded (dome-shaped) casserole dish.
• Warm the last cup of jam and brush on the inside of the jelly roll shell. You may not need the entire cup to do this.
• To prepare the cream filling, dissolve the unflavored gelatin into a bowl with 2 tablespoons of warm water. Allow the gelatin to sit for 5 minutes.
• Whip the heavy cream until it reaches the soft peak stage. Sprinkle in the salt and lemon juice. Whip in the gelatin, then the sugar 1 or 2 tablespoons at a time until the cream reaches the stiff peak stage.
• Fold the cream mixture into the jell roll shell, smoothing to a uniform height. Cover with plastic and chill at least 3 hour, preferably overnight.
• To serve, invert casserole dish onto serving plate. Slice and serve.