Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do we make "charlotte" cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do we make "charlotte" cake?),it will help you,my kids.
I ate it once and it was really delicious but difficult to get the recipe..
Answers:
For 8 to 10 servings
Equipment: Electric blender or food processor, 8 ?-inch (22-cm) vacherin ring, 2 3/8 inches (6cm) deep, 9-inch (24-cm) foil board or matt board cake-decorating circle cut to fit inside the ring, electric mixer, pastry bag fitted with small fluted pastry tube (Ateco #1)
Filling:
1 pound plus 2 ounces (500g); 1 ? pints fresh raspberries for puree.
4 ? ounces (125g); ? cup plus 2 tablespoons superfine or extra fine sugar.
3 tablespoons (4.5cL) fresh orange juice,
3 ? teaspoons (1.8cL) unflavored gelatin,
2 ? cups (5.3dL) heavy cream, well chilled,
7 to 8 ounces (200 to 225g); 1 ? cups fresh raspberries (optional) to leave whole
Brushing-Syrup Mixture:
3 tablespoons (4.5 cL) heavy syrup,
3 tablespoons (4.5 cL) framboise (raspberry brandy)
Heavy syrup: Makes 2 cups plus 2 2/3 tablespoons
14 ounces (400g); 2 cups of granulated sugar
1 cup (2.4dL) water
1.Combine the sugar and water in the saucepan and bring to a boil, stirring occasionally to dissolve all the sugar.
2. Cover and allow the syrup to cool. Storage: covered airtight, for up to several months a room temperature. If some sugar crystal form in the syrup (indicating that some water has evaporated), strain them out before using.
Cake:
Ladyfingers, piped adjacent to each other. About 28 in two bands
Sponge cake, two 8 ?-inch (22-cm) rounds.
Recipe for ladyfingers and sponge cake: For each charlotte, you will need two sponge cake rounds 8 ? inches (22cm) in diameter.
Equipment:
One or two large, heavy baking sheets, brush with melted butter, dust with flour
Electric mixer
Medium-size pastry bag fitted with 11/16-inch (18mm) plain pastry tube (Ateco#9) for ladyfingers
Large pastry bag fitted with 9/16 (14mm) plain pastry tube (Ateco#7) for rounds
Ingredients
6 large eggs, separated, at room temperature
? teaspoon (1mL) cream of tartar (optional)
2 ounces (60g); ? cup plus 2 ? teaspoons superfine or extra fine sugar
3 ounces (80g); 2/3 cup confectioners’ sugar
3 ? ounces (100g); ? cup all-purpose flour
1 ounce (30g); 3 tablespoons potato starch
confectioners’ sugar for dusting
Preheat over to 425 degrees (220 degrees C)
To make piping easier, mark some guides on the baking sheets. Mark two circles in the flour on one baking sheet for the two rounds of sponge cake. For each plain round, mark an 8 ?-inch (22-cm) circle by tapping a vacherin ring (the one you will use to assemble the charlotte) on the baking sheet. For a decorative round, tap an 8-inch (20-cm) ring, round mold, or vol-au-vent disk on the baking sheet. (Remember that it will expand when it bakes, and, unlike plain rounds, decorative rounds are not trimmed to size after baking.) As a guide for piping two bands of lady fingers, mark two pairs of straight lines lengthwise down one of the baking sheets by tapping the side of a straightedge on the flour. Separate each pair of lines by 2 ? inches (7cm).
Whip the egg whites in the mixer at low speed until they start to froth. If you are not whipping the whites in a copper bowl, add the cream of tartar at this point. Gradually increase the whipping speed to medium-high, and whip until the whites form very stiff peaks and just begin to slip and streak around the side of the bowl. Add the superfine sugar and continue whipping at high speed for a few seconds to incorporate the sugar and tighten the meringue. Reduce the speed to medium, pour in the yolks, and continue whipping for a few seconds longer.
Sift the confectioners’ sugar over the shipped eggs and gently fold it in. Sift the flour with the potato starch onto a sheet of wax paper and gradually fold them into the batter.
For piping ladyfingers, scoop about one third of the batter into the medium-size pastry bag. Starting at the left side of the baking sheet, pipe fingers 1 inch (2 ? cm) wide and ? inch (12mm) thick in the space between one pair of guidelines. Pipe them adjacent to each other so that they will hold together in a long band when baked. Depending on the presentation you want to make, you can pipe the fingers perpendicular to the guidelines, or on a diagonal. Repeat by piping a band of lady fingers between the second pair of lines. Don’t worry if there are some small gaps between the fingers of batter; they will fill in as the batter expands in the oven.
Scoop the remaining batter into the large pastry bag for piping rounds. For plain rounds, start at the center of each circle and pipe the batter in a continuous spiral that completely fills the circle. For decorative rounds, start from the perimeter of the far side of the circle and pipe a teardrop ending with the tip at the center of the circle. Rotate the baking sheet and pipe another teardrop adjacent to the first one. Repeat until you have pipe ten to twelve adjacent teardrops that fill the circle with their tips meeting at the center. Finally, pipe a 1 ?-inch (3-cm) dome of batter on the center.
Dust the piped batter on one baking sheet heavily with confectioners’ sugar until the surface is white. Wait for 2 minutes to let the sugar dissolve. Then dust with confectioners’ sugar a second time. Quickly turn the baking sheet upside down, tap it firmly with a wooden spatula to remove the excess sugar and turn the baking sheet right side up again before the batter has a chance to move.
Place the baking sheet in the preheated oven and splash about 1/3 cup (8cL0 of water on the bottom of the oven. Bake until the sponge cake is nicely colored and crusty outside but still soft inside and not dry, about 8 to 9 minutes.
Meanwhile, if you are baking two sheets of sponge cake, repeat step 6 on the second baking sheet, and bake following step 7 as soon as the oven is available.
Place the baking sheet on a wire rack and let cool to room temperature. Then slide a metal spatula under the sponge cake rounds and bands of fingers and slide them off the baking sheet.
Hows and whys: Splashing water on the oven floor produces steam, which dissolves the sugar on top of the batter and gives the baked sponge cake a pearly look. Since the baking time is very short, if you are baking two sheets and don’t have two ovens, there is not harm in baking one sheet after the other.
Storage: Best used the day it is made. If necessary, store rounds covered airtight in a tin cookie box or with plastic wrap for u to 1 day at room temperature. If you must cover decorative rounds or bands of ladyfingers in plastic wrap, protect the surface by place a sheet of wax paper between the top of the sponge cake and the plastic wrap.
Decoration:
? ounce (12g); 2 tablespoons confectioners’ sugar
? cup (1.2dL) heavy cream
a few fresh raspberries
Accompaniment: 1 ? cups (3.5 dL) raspberry sauce or 1 ? cups crème anglaise and 1 tablespoon plus 1 teaspoon (2cL) framboise ) raspberry brandy)
To assemble:
Puree the raspberries with the sugar and orange juice in the blender or food processor. Strain through a fine sieve to eliminate the seeds.
Combine the brushing-syrup mixture with 14 cup (6 cL) of the raspberry puree to make a raspberry brushing syrup.
Pour about one third of the remaining raspberry puree into a heavy 2-cup (5dL) butter melter and stir in the gelatin. Let the gelatin soften, then warm over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat and pour into a stainless steel mixing bowl. Stir in the rest of the raspberry puree, and allow to cool, stirring occasionally. Do not allow it to set. While the raspberry puree is cooling, chill the bowl and the wire ship or beater of the mixer in the refrigerator.
Pour the heavy cream into the chilled mixer bowl and whip the cream at medium speed in the mixer using the chilled wire ship or beater until it is light and thick and holds soft peaks. Stop whipping.
Dip the bottom of the bowl of raspberry puree in a larger bowl of ice water, and stir with a rubber spatula until it just begins to thicken. Immediately remove the bowl from the ice water.
Continue whipping the cream at medium speed until it holds stiff peaks, then whip in the raspberry puree to make the mousse. Gently fold in the optional raspberries, if you are using them.
Using a wavy-edge bread knife, trim off one side of each band of ladyfingers to make them exactly as high s the ring and to give them a straight bottom edge. Brush the backs of the bands of ladyfingers with some of the raspberry brushing syrup.
Place the vacherin ring on a tray, with the cake-decorating circle on the bottom. Line the ring with bands of ladyfingers, trimming the ends so they fit tightly together with no overlap. Trim the sponge cake rounds to fit neatly inside the lined ring. Place on round on the bottom inside the lined rings, and brush it heavily with the raspberry syrup.
Scoop half of the raspberry mousse into the ring, spread it evenly, and smooth the surface. Heavily brush the second round of sponge cake with the raspberry syrup, turn it upside down, and place it on top of the mousse. Heavily brush the top side with raspberry syrup as well. Scoop more raspberry mousse on top of the second sponge cake round to fill the ring to the top of the ladyfingers and smooth the surface.
Chill the charlotte in the refrigerator for several hour or overnight to set the mousse.
Lift the ring off the charlotte and transfer the charlotte to a serving plate.
Sift the confectioners’ sugar into the bowl of the mixer, stir in the heavy cream, and refrigerate for about an hour. Chill the wire ship or beater of the mixer as well. Whip the cream at medium speed in the mixer. When the cream holds soft peaks, slow down to avoid overbeating. Continue whipping until the cream is light and thick and holds stiff peaks.
Scoop the whipped cream into the pastry bag and pipe rosettes in a decorative pattern on top of the charlotte. Place fresh raspberries on top of some of the rosettes. You can also pipe rosettes of whipped cram between the lady fingers around the base of the charlotte.
Serve the charlotte accompanied by either the raspberry sauce or the crème anglaise flavored with the framboise.
Notes: If you want to make the charlotte without the framboise, substitute 1 tablespoon each of raspberry puree, heavy syrup, and the cold water for the 3 tablespoons of framboise in the brushing-syrup mixture. If fresh raspberries are unavailable, you can use unsweetened frozen raspberries in the puree for the mousse and brushing. Defrost the berries before using. Omit the optional whole berries in the filling.
Storage: in the refrigerator for up to 2 or 3 days. Or, before glazing and unmolding, freeze for up to 2 weeks. Once frozen, cover the top of the charlotte airtight with plastic wrap. Remove the plastic wrap and the vacherine ring, then defrost overnight in the refrigerator before decorating.
To serve with Raspberry Sauce: 1 pound plus 2 ounces (500g); 1 ? pints of fresh raspberries, 4 ? ounces (125g); ? cup plus 2 tablespoons of superfine or extra fine sugar. Puree the fruit with the sugar in the blender of food processor, adding 3 tablespoons (4.5cL) of fresh orange juice. Strain through a fine sieve to eliminate the raspberry seeds. Storage: covered airtight, for up to 2 or 3 days in the refrigerator. Or freeze for as long as 2 or 3 months. If frozen, defrost overnight in the refrigerator before using.
To serve with Crème Anglaise
Makes 3 ? to 4 cups (8 to 10 dL)
2 cups (4.8dL) milk
? vanilla bean
6 large egg yolks
5 ? ounces; 3/4 superfine sugar
Pour the milk into a heavy 1 ?-quart saucepan. Slit the vanilla bean lengthwise, scrape out the seeds into the milk, and add the pod to the milk as well. Bring to a simmer.
Meanwhile, combine the egg yolks and sugar in a mixing bowl and beat until smooth and lemon0colored. Slowly pour in about half the simmering milk, stirring constantly with the wire whisk. Pour this mixture back into the saucepan and stir until thoroughly blended.
Place the saucepan over low heat and, stirring constantly with a wooden spatula, bring the sauce almost to a simmer. Reduce the heat to very low and continue cooking, stirring constantly, until the custard oats the spatula and the bubbles that formed when you stirred the milk into the yolks have disappeared. Do not boil. The custard has thickened sufficiently when, if you draw a line across the custard-coated spatula with your fingertip, the custard doesn’t flow back over the line.
Remove from the heat and strain the crème anglaise through a fine sieve into a stainless steel bowl. Set the bowl over a larger bowl of ice water, and cool the crème anglaise, stirring occasionally. When the crème anglaise is cold, it is ready to serve.
Hows and whys: Cooling the crème anglaise quickly prevents bacteria from developing in it. Best served the day it is made. Otherwise, pour it into a storage container, cover airtight, and keep for up to 2 days in the refrigerator.
Other Answers:
Not sure, maybe ask a girl named charlotte to make a cake.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do we make "charlotte" cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do we make "charlotte" cake?),it will help you,my kids.
I ate it once and it was really delicious but difficult to get the recipe..
Answers:
For 8 to 10 servings
Equipment: Electric blender or food processor, 8 ?-inch (22-cm) vacherin ring, 2 3/8 inches (6cm) deep, 9-inch (24-cm) foil board or matt board cake-decorating circle cut to fit inside the ring, electric mixer, pastry bag fitted with small fluted pastry tube (Ateco #1)
Filling:
1 pound plus 2 ounces (500g); 1 ? pints fresh raspberries for puree.
4 ? ounces (125g); ? cup plus 2 tablespoons superfine or extra fine sugar.
3 tablespoons (4.5cL) fresh orange juice,
3 ? teaspoons (1.8cL) unflavored gelatin,
2 ? cups (5.3dL) heavy cream, well chilled,
7 to 8 ounces (200 to 225g); 1 ? cups fresh raspberries (optional) to leave whole
Brushing-Syrup Mixture:
3 tablespoons (4.5 cL) heavy syrup,
3 tablespoons (4.5 cL) framboise (raspberry brandy)
Heavy syrup: Makes 2 cups plus 2 2/3 tablespoons
14 ounces (400g); 2 cups of granulated sugar
1 cup (2.4dL) water
1.Combine the sugar and water in the saucepan and bring to a boil, stirring occasionally to dissolve all the sugar.
2. Cover and allow the syrup to cool. Storage: covered airtight, for up to several months a room temperature. If some sugar crystal form in the syrup (indicating that some water has evaporated), strain them out before using.
Cake:
Ladyfingers, piped adjacent to each other. About 28 in two bands
Sponge cake, two 8 ?-inch (22-cm) rounds.
Recipe for ladyfingers and sponge cake: For each charlotte, you will need two sponge cake rounds 8 ? inches (22cm) in diameter.
Equipment:
One or two large, heavy baking sheets, brush with melted butter, dust with flour
Electric mixer
Medium-size pastry bag fitted with 11/16-inch (18mm) plain pastry tube (Ateco#9) for ladyfingers
Large pastry bag fitted with 9/16 (14mm) plain pastry tube (Ateco#7) for rounds
Ingredients
6 large eggs, separated, at room temperature
? teaspoon (1mL) cream of tartar (optional)
2 ounces (60g); ? cup plus 2 ? teaspoons superfine or extra fine sugar
3 ounces (80g); 2/3 cup confectioners’ sugar
3 ? ounces (100g); ? cup all-purpose flour
1 ounce (30g); 3 tablespoons potato starch
confectioners’ sugar for dusting
Preheat over to 425 degrees (220 degrees C)
To make piping easier, mark some guides on the baking sheets. Mark two circles in the flour on one baking sheet for the two rounds of sponge cake. For each plain round, mark an 8 ?-inch (22-cm) circle by tapping a vacherin ring (the one you will use to assemble the charlotte) on the baking sheet. For a decorative round, tap an 8-inch (20-cm) ring, round mold, or vol-au-vent disk on the baking sheet. (Remember that it will expand when it bakes, and, unlike plain rounds, decorative rounds are not trimmed to size after baking.) As a guide for piping two bands of lady fingers, mark two pairs of straight lines lengthwise down one of the baking sheets by tapping the side of a straightedge on the flour. Separate each pair of lines by 2 ? inches (7cm).
Whip the egg whites in the mixer at low speed until they start to froth. If you are not whipping the whites in a copper bowl, add the cream of tartar at this point. Gradually increase the whipping speed to medium-high, and whip until the whites form very stiff peaks and just begin to slip and streak around the side of the bowl. Add the superfine sugar and continue whipping at high speed for a few seconds to incorporate the sugar and tighten the meringue. Reduce the speed to medium, pour in the yolks, and continue whipping for a few seconds longer.
Sift the confectioners’ sugar over the shipped eggs and gently fold it in. Sift the flour with the potato starch onto a sheet of wax paper and gradually fold them into the batter.
For piping ladyfingers, scoop about one third of the batter into the medium-size pastry bag. Starting at the left side of the baking sheet, pipe fingers 1 inch (2 ? cm) wide and ? inch (12mm) thick in the space between one pair of guidelines. Pipe them adjacent to each other so that they will hold together in a long band when baked. Depending on the presentation you want to make, you can pipe the fingers perpendicular to the guidelines, or on a diagonal. Repeat by piping a band of lady fingers between the second pair of lines. Don’t worry if there are some small gaps between the fingers of batter; they will fill in as the batter expands in the oven.
Scoop the remaining batter into the large pastry bag for piping rounds. For plain rounds, start at the center of each circle and pipe the batter in a continuous spiral that completely fills the circle. For decorative rounds, start from the perimeter of the far side of the circle and pipe a teardrop ending with the tip at the center of the circle. Rotate the baking sheet and pipe another teardrop adjacent to the first one. Repeat until you have pipe ten to twelve adjacent teardrops that fill the circle with their tips meeting at the center. Finally, pipe a 1 ?-inch (3-cm) dome of batter on the center.
Dust the piped batter on one baking sheet heavily with confectioners’ sugar until the surface is white. Wait for 2 minutes to let the sugar dissolve. Then dust with confectioners’ sugar a second time. Quickly turn the baking sheet upside down, tap it firmly with a wooden spatula to remove the excess sugar and turn the baking sheet right side up again before the batter has a chance to move.
Place the baking sheet in the preheated oven and splash about 1/3 cup (8cL0 of water on the bottom of the oven. Bake until the sponge cake is nicely colored and crusty outside but still soft inside and not dry, about 8 to 9 minutes.
Meanwhile, if you are baking two sheets of sponge cake, repeat step 6 on the second baking sheet, and bake following step 7 as soon as the oven is available.
Place the baking sheet on a wire rack and let cool to room temperature. Then slide a metal spatula under the sponge cake rounds and bands of fingers and slide them off the baking sheet.
Hows and whys: Splashing water on the oven floor produces steam, which dissolves the sugar on top of the batter and gives the baked sponge cake a pearly look. Since the baking time is very short, if you are baking two sheets and don’t have two ovens, there is not harm in baking one sheet after the other.
Storage: Best used the day it is made. If necessary, store rounds covered airtight in a tin cookie box or with plastic wrap for u to 1 day at room temperature. If you must cover decorative rounds or bands of ladyfingers in plastic wrap, protect the surface by place a sheet of wax paper between the top of the sponge cake and the plastic wrap.
Decoration:
? ounce (12g); 2 tablespoons confectioners’ sugar
? cup (1.2dL) heavy cream
a few fresh raspberries
Accompaniment: 1 ? cups (3.5 dL) raspberry sauce or 1 ? cups crème anglaise and 1 tablespoon plus 1 teaspoon (2cL) framboise ) raspberry brandy)
To assemble:
Puree the raspberries with the sugar and orange juice in the blender or food processor. Strain through a fine sieve to eliminate the seeds.
Combine the brushing-syrup mixture with 14 cup (6 cL) of the raspberry puree to make a raspberry brushing syrup.
Pour about one third of the remaining raspberry puree into a heavy 2-cup (5dL) butter melter and stir in the gelatin. Let the gelatin soften, then warm over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat and pour into a stainless steel mixing bowl. Stir in the rest of the raspberry puree, and allow to cool, stirring occasionally. Do not allow it to set. While the raspberry puree is cooling, chill the bowl and the wire ship or beater of the mixer in the refrigerator.
Pour the heavy cream into the chilled mixer bowl and whip the cream at medium speed in the mixer using the chilled wire ship or beater until it is light and thick and holds soft peaks. Stop whipping.
Dip the bottom of the bowl of raspberry puree in a larger bowl of ice water, and stir with a rubber spatula until it just begins to thicken. Immediately remove the bowl from the ice water.
Continue whipping the cream at medium speed until it holds stiff peaks, then whip in the raspberry puree to make the mousse. Gently fold in the optional raspberries, if you are using them.
Using a wavy-edge bread knife, trim off one side of each band of ladyfingers to make them exactly as high s the ring and to give them a straight bottom edge. Brush the backs of the bands of ladyfingers with some of the raspberry brushing syrup.
Place the vacherin ring on a tray, with the cake-decorating circle on the bottom. Line the ring with bands of ladyfingers, trimming the ends so they fit tightly together with no overlap. Trim the sponge cake rounds to fit neatly inside the lined ring. Place on round on the bottom inside the lined rings, and brush it heavily with the raspberry syrup.
Scoop half of the raspberry mousse into the ring, spread it evenly, and smooth the surface. Heavily brush the second round of sponge cake with the raspberry syrup, turn it upside down, and place it on top of the mousse. Heavily brush the top side with raspberry syrup as well. Scoop more raspberry mousse on top of the second sponge cake round to fill the ring to the top of the ladyfingers and smooth the surface.
Chill the charlotte in the refrigerator for several hour or overnight to set the mousse.
Lift the ring off the charlotte and transfer the charlotte to a serving plate.
Sift the confectioners’ sugar into the bowl of the mixer, stir in the heavy cream, and refrigerate for about an hour. Chill the wire ship or beater of the mixer as well. Whip the cream at medium speed in the mixer. When the cream holds soft peaks, slow down to avoid overbeating. Continue whipping until the cream is light and thick and holds stiff peaks.
Scoop the whipped cream into the pastry bag and pipe rosettes in a decorative pattern on top of the charlotte. Place fresh raspberries on top of some of the rosettes. You can also pipe rosettes of whipped cram between the lady fingers around the base of the charlotte.
Serve the charlotte accompanied by either the raspberry sauce or the crème anglaise flavored with the framboise.
Notes: If you want to make the charlotte without the framboise, substitute 1 tablespoon each of raspberry puree, heavy syrup, and the cold water for the 3 tablespoons of framboise in the brushing-syrup mixture. If fresh raspberries are unavailable, you can use unsweetened frozen raspberries in the puree for the mousse and brushing. Defrost the berries before using. Omit the optional whole berries in the filling.
Storage: in the refrigerator for up to 2 or 3 days. Or, before glazing and unmolding, freeze for up to 2 weeks. Once frozen, cover the top of the charlotte airtight with plastic wrap. Remove the plastic wrap and the vacherine ring, then defrost overnight in the refrigerator before decorating.
To serve with Raspberry Sauce: 1 pound plus 2 ounces (500g); 1 ? pints of fresh raspberries, 4 ? ounces (125g); ? cup plus 2 tablespoons of superfine or extra fine sugar. Puree the fruit with the sugar in the blender of food processor, adding 3 tablespoons (4.5cL) of fresh orange juice. Strain through a fine sieve to eliminate the raspberry seeds. Storage: covered airtight, for up to 2 or 3 days in the refrigerator. Or freeze for as long as 2 or 3 months. If frozen, defrost overnight in the refrigerator before using.
To serve with Crème Anglaise
Makes 3 ? to 4 cups (8 to 10 dL)
2 cups (4.8dL) milk
? vanilla bean
6 large egg yolks
5 ? ounces; 3/4 superfine sugar
Pour the milk into a heavy 1 ?-quart saucepan. Slit the vanilla bean lengthwise, scrape out the seeds into the milk, and add the pod to the milk as well. Bring to a simmer.
Meanwhile, combine the egg yolks and sugar in a mixing bowl and beat until smooth and lemon0colored. Slowly pour in about half the simmering milk, stirring constantly with the wire whisk. Pour this mixture back into the saucepan and stir until thoroughly blended.
Place the saucepan over low heat and, stirring constantly with a wooden spatula, bring the sauce almost to a simmer. Reduce the heat to very low and continue cooking, stirring constantly, until the custard oats the spatula and the bubbles that formed when you stirred the milk into the yolks have disappeared. Do not boil. The custard has thickened sufficiently when, if you draw a line across the custard-coated spatula with your fingertip, the custard doesn’t flow back over the line.
Remove from the heat and strain the crème anglaise through a fine sieve into a stainless steel bowl. Set the bowl over a larger bowl of ice water, and cool the crème anglaise, stirring occasionally. When the crème anglaise is cold, it is ready to serve.
Hows and whys: Cooling the crème anglaise quickly prevents bacteria from developing in it. Best served the day it is made. Otherwise, pour it into a storage container, cover airtight, and keep for up to 2 days in the refrigerator.
Other Answers:
Not sure, maybe ask a girl named charlotte to make a cake.
http://www.joyofbaking.com/StrawberryCharlotte.html
hope that helps ~A~
Source(s):
http://www.nordljus.co.uk/en/index.php?showimage=95
HERE IS ONE OF MY FAVOURITES,HOPE YOU LIKE IT!
Ingredients (for 6 people):
- 7 oz of sponge like cookies
- 1 1/4 large glass of orange juice
- 7 oz of Mascarpone cheese
- 14 oz of plain full fat yogurt
- 1/2 cup of sugar
- 3 cups of raspberries
- 2 peaches
Directions:
Mix the yogurt, sugar and Mascarpone together.
Rinse the raspberries.
Peel and cut the peaches.
Dip quickly the biscuits in the orange juice and first cover the bottom, then place them (vertically) against the edge of a charlotte pan, the sweetened side towards the outside of the pan.
The ladyfingers should cover all the inside of the charlotte pan on a single layer.
Then inside, horizontally alternate a layer of the cheese preparation, a layer of fruit and a layer of ladyfingers soaked in the orange juice, finishing with a ladyfingers layer.
Cover on top with a plate and put a weight on top to let it sit at least 3 hours.
Unmould the Charlotte and decorate with raspberries.
correctness,It's Non-profit and only for informational purposes.
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