Berries Charlotte Cake
The Charlotte cake is a culinary masterpiece that wows the senses. Imagine delicate homemade ladyfingers, artfully layered with a luscious filling of strawberries and rich mascarpone cheese. This delightful creation is crowned with a medley of fresh berries, adding a vibrant touch. The elegant presentation, complemented by an impeccable arrangement of ladyfingers, gives the cake a light and refreshing allure. Universally adored, it captivates hearts at every occasion.
Yield:
One 8-inch Charlotte Cake
Supplies:
Stand mixer or hand mixer
Mixing bowl medium size
saucepan
Spatula
Cake mold/cake ring
acetate
Whisk
Scale
Charlotte Recipe:
1 recipe lady finger sponge
1 cup frozen mix berries plus fresh berries 3 pins for garnish
1 recipe olive oil mascarpone cheese cream
Prepare for lady finger sponge
Lady Finger Sponge Recipe:
Ingredients:
Lady finger sponge bake in round cake mold
6 egg yolks (120g)
3.5 egg whites (110g)
75g all-purpose flour
50g cornstarch
35g white sugar use for the egg yolks
55g white sugar for the egg white
Steps:
In the bowl of a stand mixer, use a balloon whisk. Whisk the egg whites, caster sugar, and cream of tartar to soft stiff peaks.
Combine the egg yolks, sugar, flour, and cornstarch, then fold in the egg white meringue in three additions.
Pipe with Ateco round tip number 7-8, or a tip-less bag, to 4 inches in length.
This recipe makes one round 8-inch cake pan and 12 ladyfinger cookies for decoration.
Bake at 350°F for 15-20 minutes.
Charlotte Filling:
Mascarpone and Olive oil
Ingredients:
6g gelatin powder/3 gelatin sheets
3 tbsp cold water/45ml
1/3 cup / 75g heavy cream
7 tbsp/ 90g sugar
2 ½ vanilla bean
2 tbsp/26g extra virgin olive oil
12/3 cup /375g mascarpone cheese
Steps:
Add cold water to gelatin powder
To activate gelatin, soak it in cold water.
Bring cream and sugar to a boil, then let it cool down before adding the soaked gelatin.
Use a blender to gradually add olive oil and blend in a portion of mascarpone cheese, which should be one-third of the total amount of mascarpone.
Use the berries juice soaking the sponge
Steps:
Assemble Charlotte:
Assemble the charlottes:
Use 1 cup of fresh or frozen mix berries with 1/2 cup sugar. If frozen berries are used, thaw and strain the excess juice before incorporating sugar.
Slice the sponge into 2 layers and use one layer for the base. Use a cake ring with acetate, arrange ladyfingers around it, and insert the sponge to hold the base in place. Use the berries juice soaking the sponge
Spread the filling cream evenly and add the berries. Repeat the process.
Finish with berries on top, refrigerate to set, and serve cold.
Keep this charlotte recipe on hand for your next special occasion!