Strawberry Charlotte
Strawberry Puree:
1 - 16 ounce bag (454 grams) of frozen unsweetened strawberries
1/4 (50 grams) granulated white sugar, or to taste
Freshly squeezed lemon juice, optional
Sponge Cake:
3 large eggs
1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (85 grams) all purpose flour
1/8 teaspoon salt
2 tablespoons (28 grams) unsalted butter, melted
Strawberry Cream:
3/4 cup (180 ml) strawberry puree
1 cup (240 ml) heavy whipping cream
1 envelope (1/4 ounce) (7 grams) of unflavored powdered gelatin
Plus:
1/4 cup (60 ml) strawberry puree
8-10 large Strawberries
1/4 cup (60 ml) strained apricot preserves
Strawberry Puree: Place the unsweetened frozen strawberries in a large bowl
and thaw. This may take a few hours. Once thawed, put the strawberries and
their juice in the bowl of a food processor or blender and process the
berries until they are pureed. Pour the puree into a 2 cup (480 ml)
measuring cup. You need 1 cup of puree. If you have extra puree, cover, and
place in the refrigerator for another use (great over ice cream). Add the
sugar to the puree and stir until the sugar dissolves. Taste and add more
sugar if needed. Can also add a little lemon juice to taste.
The puree can be stored, covered, in the refrigerator for up to one week
Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in
center of oven. Butter and line the bottom of an 8 inch (20 cm) cake pan
with parchment paper.
In your electric mixer, or with a hand mixer, beat the eggs and sugar on
high speed for about five minutes, or until they are thick, fluffy and light
colored (when you slowly raise the beaters the batter will fall back into
the bowl in a slow ribbon). Add the vanilla extract and beat until
incorporated. In a small bowl whisk together the flour and salt. Sift 1/2 of
the flour over the batter and gently fold through with a rubber spatula or
whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2
cup of the batter into the melted butter (to lighten it) and then gently
fold the butter mixture back into the rest of the batter. Pour immediately
into the prepared pan and bake for about 25 minutes or until springy to the
touch. (A toothpick inserted in the middle will come out clean.) Remove from
oven and place on a wire rack to cool. Run a spatula or sharp knife around
the inside of the pan and then invert the cake onto a wire rack. Remove
parchment paper. Set aside. (The cake can be made a day or two in advance.)
Strawberry Cream. Chill your mixing bowl and whisk in the freezer for about
15 minutes. Meanwhile, in a small measuring cup stir together the gelatin
and 1/4 cup of the strawberry puree. Let this mixture sit for 5 minutes and
then microwave for a few seconds to dissolve the gelatin. Once the gelatin
has dissolved, stir the gelatin mixture into the remaining 1/2 cup (120 ml)
of strawberry puree. Set aside while you whip the cream.
Remove the mixing bowl and whisk from the freezer, and beat the cream until
soft peaks form. Add the strawberry puree mixture and continue to beat the
cream until stiff peaks form. Taste and fold in a little sugar, if needed.
To assemble the Charlotte: Place the cooled cake layer on the bottom of an
8 inch (20 cm) springform pan. Spread 1/4 cup (60 ml) of strawberry puree
over the top of the sponge cake. Halve the strawberries and fit them, snugly
on top of the cake with the cut sides facing the outside edge of the pan.
Fill the center of the cake with the the strawberry whipped cream. Smooth
the top, cover loosely with plastic wrap, and chill for about 2-3 hours so
the cream has time to set. (The charlotte can be made up to this point and
refrigerated for a day before serving.)
To unmold and serve: Several hours before serving, gently remove the sides
of the springform pan. Heat the apricot preserves in a small saucepan over
low heat until barely warmed. Then, using a pastry brush, glaze the cut
surfaces of the strawberries and the outside edge of the cake. Cover and
refrigerate until serving time. If desired, decorate the top of the cake
with a whole strawberry.
Serves 8-10
Prettypinkbutterfly
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