Charlotte is the French cousin of the well-known charlotte. And I must say that in comparison with his simple sister, this is a real major: he received his name in honor of Queen Charlotte, the wife of the English king George III, and the Charlotte recipe has been found in the repertoire of French pastry chefs since the 18th century. Any Frenchman will tell you that this is an intricate cake in which buttercream with pieces of fruit and berries is laid out in a bowl of biscuit cookies. True seasonal luxury!
It is necessary
- For the test:
- - 3 squirrels;
- - 6 yolks;
- - 85 g icing sugar;
- - 1 tablespoon of powdered sugar (for sprinkling);
- - 55 g flour;
- - salt.
- For mousse:
- - 150 g raspberries;
- - 100 g cherries;
- - 100 g of strawberries;
- - 50 g of black currant;
- - 20 g of gelatin in plates;
- - 4 squirrels;
- - 120 g icing sugar;
- - 30 ml of water;
- - 250 ml cream (30%);
- - blueberries, raspberries, currants, strawberries (for decoration);
- - salt.
Instructions
Step 1
Prepare the dough. Whisk the whites with a pinch of salt into a dense foam. Beat the yolks with powdered sugar until the mass turns pale yellow and doubles in volume. Use a wooden spoon to carefully combine the yolks and the sifted flour in a bowl.
Step 2
Then gradually add the whipped egg whites and mix everything thoroughly, but not very intensely. Preheat the oven to 230 ° C. Transfer 2/3 of the dough into a piping bag with a 1 cm nozzle.
Step 3
Squeeze 4-5 cm strips of dough 2 cm apart onto a parchment-lined baking sheet. Sprinkle them with powdered sugar and let sit for 5 minutes. On another baking sheet lined with parchment, place the rest of the dough and flatten into a layer 3-5 mm thick.
Step 4
Place both trays in the oven and immediately reduce the temperature to 180 ° C. Bake the fingers and base for 8-10 minutes until golden brown. Cut out the base for the cakes from the base using pastry rings, do not remove the rings.
Step 5
For mousse, put the berries in a blender bowl, beat until smooth. Then rub through a sieve to remove the seeds. Soak gelatin in ice water. Beat the whites with a mixer with a pinch of salt.
Step 6
Meanwhile, in a saucepan, mix 60 g of icing sugar with 30 ml of water, bring to a boil and simmer for 2 minutes over medium heat. When the syrup is ready, pour it in a thin stream into the whipping egg whites. Beat the mixture until it cools completely.
Step 7
Transfer 1/3 of the puree to a saucepan and heat to 70 ° C (do not bring to a boil!). Melt the gelatin in the hot puree and mix thoroughly. In a large bowl, combine berry and berry puree with gelatin and stir until smooth.
Step 8
Add the whipped egg whites into the mixture in portions, stirring gently each time. Whisk the cooled cream with the remaining icing sugar until fluffy and gradually add into the mixture of puree and proteins.
Step 9
Using a pastry bag, squeeze the mousse onto the dough base, filling the rings to the top. Send the cakes to the refrigerator for 1-1.5 hours.
Step 10
Carefully remove the rings from the cakes and place a "palisade" of biscuit "fingers" around the cakes. Biscuit "fingers" will stick better to the cake if you "stick" them on the same mousse or whipped cream.
Step 11
Finger cookies (savoyardi) can be bought at the supermarket, making the dessert look more professional, but homemade cookies are much softer. Place fresh berries on top of the charlottes and serve.
