STRAWBERRY CHARLOTTE CAKE
Fresh Strawberries, delicate Strawberry Bavarian Cream and the homemade Ladyfinger Biscuits: this Strawberry Charlotte Cake make the perfect Summer dessert!
Provided by A Baking Journey
Categories Dessert
Number Of Ingredients 13
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
Nutrition Facts : Calories 290 kcal, Carbohydrate 36 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 50 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
STRAWBERRY CHARLOTTE
Puréed strawberries and strawberry gelatin are beaten with vanilla yogurt until fluffy, then chilled in a cookie wafer crust for a refreshing dessert.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Place strawberries in blender; blend until pureed. Set aside. Stir boiling water into dry gelatin mix in medium bowl until dissolved. Add strawberry puree; mix well. Refrigerate 45 min. or until slightly thickened.
- Add yogurt; beat with electric mixer on low speed until light and fluffy. Line bottom and side of 9-inch pie plate with wafers. Fill with the gelatin mixture.
- Refrigerate 2 hours or until set. Top with the whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
STRAWBERRY CHARLOTTE
Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold. If you want individual portions, divide the charlotte into four ramekins and cover with a layer of thinly sliced strawberries. Unmold or serve as is.
Provided by Jane Nickerson
Categories dessert
Time 1h45m
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
- Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
- Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
- Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 31 milligrams, Sugar 20 grams
STRAWBERRY CHARLOTTE
A cold dessert with strawberry cream and ladyfingers. It is rumoured that this recipe was created by a french chef in the United States but there is another story telling that it was made by another famous french chef in Paris!
Provided by Chef Mommie
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
- Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
- Beat the cream.
- Line the sides of a cylindrical mold with ladyfingers.
- Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
- Cover with wraxed paper and refrigerate for 8 hours.
- Reverse dessert into a serving dish. Decorate with fresh strawberries.
Nutrition Facts : Calories 542.3, Fat 42.6, SaturatedFat 24.8, Cholesterol 387.6, Sodium 49, Carbohydrate 37.4, Fiber 3, Sugar 29.5, Protein 6.3
STRAWBERRY CHARLOTTE
Make and share this Strawberry Charlotte recipe from Food.com.
Provided by swissms
Categories Dessert
Time 9h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Line bottom and sides of 5-cup souffle dish with waxed paper.
- Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.
- Bring water and 1/2 cup sugar to boil in heavy medium saucepan. Remove from heat; stir in 6 T liqueur. Cool.
- Combine 1 T liqueur and gelatin in small bowl.
- Whisk yolks and 3 T sugar to blend in medium bowl.
- Bring 1/2 cup cream to boil in heavy small saucepan.
- Remove from heat; whisk into egg mixture. Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.
- Remove from heat, add gelatin and stir until dissolved. Transfer custard to bowl; cool slightly.
- Puree thawed strawberries in processor. Pour 1/2 cup pureed strawberries into custard. Let stand until cool, but not set, about 15 minutes.
- Whip 1 cup cream in large bowl until medium peaks form. Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.
- Trim about 15 biscuits to 2-inch lengths. Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.
- Spoon mousse into biscuit-lined dish. Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.
- Stir 3 T sugar into berry puree for sauce.
- Cover charlotte and sauce separately and refrigerate overnight.
- Unmold charlotte onto platter. Remove waxed paper. Garnish with additional strawberries. Serve with sauce.
Nutrition Facts : Calories 389.2, Fat 25.2, SaturatedFat 14.8, Cholesterol 221.4, Sodium 30.9, Carbohydrate 39.8, Fiber 2, Sugar 33.8, Protein 3.8
STRAWBERRY ICE CREAM CHARLOTTE
My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. -Scarlett Elrod, Newman, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 slices.
Number Of Ingredients 7
Steps:
- Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.), Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer., Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme., In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight., Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.
Nutrition Facts :
More about "strawberry charlotte recipes"
STRAWBERRY CHARLOTTE, RECIPE PETITCHEF
From en.petitchef.com
3/5 (3)Category DessertCuisine enTotal Time 20 mins
- Put some plastic foil at the bottom of the springform pan. Dip quickly some lady fingers in some water, on the smooth side of the biscuit.
- Arrange them all around the pan (smooth side inside), and line the bottom with dipped lady fingers.
- In a bowl, put the cold whipping cream, the icing sugar and the mascarpone. Whip quickly until the whisk leaves trails in the cream, and the cream is thick. Wash and cut 2/3 of the strawberries in small pieces.
- Arrange half the cream on the bottom of the pan, then sprinkle with strawberries. Fully dip the lady fingers in water, and put them on the strawberries.
STRAWBERRY CHARLOTTE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
3/5 (264)Category DessertServings 10Estimated Reading Time 1 min
STRAWBERRY CHARLOTTE | MIDWEST LIVING
From midwestliving.com
STRAWBERRY SHORTCAKE CHARLOTTE RECIPE - ENTERTAINING …
From entertainingwithbeth.com
OLD-FASHIONED STRAWBERRY CHARLOTTE – A HUNDRED YEARS …
From ahundredyearsago.com
STRAWBERRY CHARLOTTE CAKE - PARDON YOUR FRENCH
From pardonyourfrench.com
STRAWBERRY CHARLOTTE - ILLUSTRATED RECIPE - MEILLEUR DU …
From meilleurduchef.com
FRENCH STRAWBERRY AND VANILLA CHARLOTTE RECIPE - THE …
From thespruceeats.com
EASY STRAWBERRY CHARLOTTE - DANI'S COOKINGS
From daniscookings.com
STRAWBERRY CHARLOTTE - A CANADIAN FOODIE
From acanadianfoodie.com
STRAWBERRY CHARLOTTE RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 275 per servingTotal Time 6 hrs 30 mins
- Mist a 9-inch springform pan with cooking spray. Line sides of pan with ladyfingers, flat sides in; you will have 1 ladyfinger left over.
- In a food processor, puree 1/2 of strawberries with 1/3 cup sugar. Pour 1/2 cup water into a small saucepan. Sprinkle with gelatin; let stand 3 minutes to soften. Place pan over lowest heat and cook, stirring, until gelatin dissolves, about 1 minute. Stir in remaining 1/3 cup sugar and cook, stirring, until sugar dissolves. Transfer to small glass measuring cup; let cool to room temperature.
- Using an electric mixer on medium-high speed, beat cream until soft peaks form. Beating constantly, add gelatin mixture in a slow steady stream, beating just until stiff peaks form. Fold in berry puree and sliced berries. Transfer mixture to springform pan and smooth with spatula. Cover and refrigerate for at least 6 hours or overnight. Top with whipped cream and halved strawberries.
STRAWBERRY CHARLOTTE | RICARDO
From ricardocuisine.com
4/5 (22)Total Time 45 minsCategory DessertsCalories 370 per serving
STRAWBERRY CHARLOTTE RECIPE | EAT SMARTER USA
From eatsmarter.com
STRAWBERRY ROSE CHARLOTTE - VICTORIA
From victoriamag.com
STRAWBERRY LEMON CHARLOTTE CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
LIGHTENED-UP STRAWBERRY CHARLOTTE | CANADIAN LIVING
From canadianliving.com
STRAWBERRY CHARLOTTE CAKE (VIDEO) - SPATULA DESSERTS
From spatuladesserts.com
STRAWBERRY MOUSSE CHARLOTTE CAKE - WHERE IS MY SPOON
From whereismyspoon.co
STRAWBERRY AND BASIL CHARLOTTE | TASTE FRANCE MAGAZINE
From tastefrance.com
SUPER SIMPLE STRAWBERRY CHARLOTTE | 12 TOMATOES
From 12tomatoes.com
STRAWBERRY CHARLOTTE RECIPE | EAT SMARTER USA
From eatsmarter.com
TEN OF THE VERY BEST CHARLOTTE CAKE RECIPES AND HOW TO MAKE THEM
From theverybesttop10.com
MADELEINE STRAWBERRY CHARLOTTE CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
STRAWBERRY CHARLOTTE CAKE - KITCHEN DIVAS
From kitchendivas.com
STRAWBERRY CHARLOTTE CAKE - COOKED BY JULIE
From cookedbyjulie.com
STRAWBERRY CHARLOTTE ROYALE CAKE - LIVING SWEET MOMENTS
From livingsweetmoments.com
STRAWBERRY CHARLOTTE RECIPE FROM CHARCUTERIE NOëL
From charcuterienoel.com
STRAWBERRY CHARLOTTE RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
STRAWBERRY CHARLOTTE RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY CHARLOTTE RUSSE - KITCHEN EPIPHANIES
From kitchenepiphanies.com
STRAWBERRY CHARLOTTE RECIPE | VINTAGE MIXER
From thevintagemixer.com
WHITE CHOCOLATE STRAWBERRY CHARLOTTE CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
CLASSIC FRENCH DESSERT: CHARLOTTE CAKE - THE SPRUCE EATS
From thespruceeats.com
STRAWBERRY CHARLOTTE RECIPES | MEEXACT.COM
From meexact.com
STRAWBERRY CHARLOTTE RECIPE | WOOLWORTHS
From woolworths.com.au
CHARLOTTE CAKE WITH STRAWBERRIES | WILLIAMS SONOMA
From williams-sonoma.com
STRAWBERRY CHARLOTTE - BIGOVEN.COM
From bigoven.com
CHARLOTTE CAKE WITH STRAWBERRIES | WILLIAMS SONOMA
From williams-sonoma.ca
STRAWBERRY AND BASIL CHARLOTTE | TASTE FRANCE MAGAZINE
From tastefrance.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love