This delectable Charlotte with strawberries is something I wholeheartedly recommend you try if you enjoy excellent, cooling sweets. This Charlotte is a terrific option for a top weekend dessert that the whole family will love. It’s easy, tasty, and extremely gorgeous to look at.
Although The Charlottes appears to need a lot of effort, it is a fairly straightforward dessert. The cookies must be positioned carefully to make the cake seem as lovely as possible, and if everything is correctly prepared, this step will go off without a hitch. Since just the final decorating and the preparation of the cream remain, the remaining job is really simple.
The fact that the cream also contains pulverized strawberries gives this Charlotte a very unique fruity flavor, which I particularly adore. Strawberries are present in this cake at every stage, in contrast to other comparable cakes with sponges that employ creams with a neutral flavor, and we also lavishly covered the top of this delicacy with them.
When you serve it, you can be sure of two things: first, that it will appeal to all fans of tangy, light fruit cakes; second, that its lovely look will make people sigh. The effect will be enhanced if you tie it with a lovely ribbon before serving, particularly one that complements the color of the strawberries in red.
Charlotte with Strawberries
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Loading...Ingredients
- 200 g of sponge cake
- Syrup for dipping cookies:
- 150 ml of water
- 100 g of sugar
- 1 lemon
- Cream:
- 400 g of strawberries
- 100 g of sugar
- 20 g gelatin powder
- 300 ml of milk cream for whipped cream
- Ornamentation:
- 150 g of strawberries
- 1/2 bag red cake topping
- 1 tablespoon of sugar
- 150 ml of water
Instructions
Place the ring with a diameter of 20 centimeters on a cake stand or another plate on which the cake will stand
Use cookies to cut off the top on one side, so that the rest is still higher than the hoop
Choose 4 pieces of the washed strawberries for the cream and put them aside
Grind the rest of the strawberries in a blender
Pour gelatin and sugar into a bowl on the stove, stir briefly and add some of the blended strawberries
Heat everything on fire while stirring
When it boils, cook for a minute and set aside
Then pour the rest of the blended strawberries inside and let it cool to room temperature
Grate the zest of a washed lemon and transfer it to a small container on the stove
Add water, add sugar, and heat while stirring until the sugar dissolves
Remove the resulting syrup to the side to cool to room temperature
Pour the whipping cream into the mixing bowl and make it into stiff whipped cream
Add the cooled blended strawberries to the whipped cream, and mix everything with a whisk so that there are no lumps in the mixture
Dip the sliced biscuits with the side that does not have sugar on it into the cooled biscuit dipping syrup and place them in a circle next to the ring of the mold
The cookies are arranged so that the side with the sugar is on the outside of the charlotte
18 cookies are enough for the entire circle of 20 centimeters
The bottom of the charlotte should be folded in the same way
Dip whole cookies with the side that is not sprinkled with sugar in the syrup and arrange them so that the side with the sugar is facing down
To fill smaller gaps, we use the tops of the biscuits that we cut earlier
Take the 4 strawberries that we separated earlier and cut them in half
Pour about half of the cream on the biscuits
Arrange the strawberry halves on the cream so that the narrow end is towards the middle of the charlotte
Pour the second half of the cream over it
Flatten slightly and put in the fridge for 4 hours before decorating
Cut the strawberries in half for decoration
Place the cake topping and sugar in the bowl on the stove
Stir briefly and add water
Heat until boiling with continuous stirring
Arrange the strawberry halves on top of the cake, and brush them with a brush dipped in hot cake topping
Refrigerate charlotte overnight
The next day, carefully remove the ring and decorate it with a decorative ribbon
Enjoy!
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