Everyone has heard of a dessert like charlotte. This is a cake with apples. Many like him. However, there is also a treat with a similar name. This is Charlotte Cake. There are several recipes for such baking. They are described in sections of the article. In addition, one of the chapters deals with Charlotte cream. It is used to make various desserts.
Cake with Mousse and Peaches
The base includes:
- 120 g of flour.
- Sugar sand (as much).
- Four eggs.
- A small spoonful of lemon juice.
- 25 g of powdered sugar.
Charlotte Cake Mousse Recipe includes the following:
- 300 milliliters of milk.
- Four yolks.
- Cream - 250 grams.
- A small spoonful of vanilla powder.
- Sugar sand (at least 120 g).
- Packaging peaches in canned form.
- Six large spoons of water.
- 12 grams of gelatin.
Cake "Charlotte" with peaches is prepared like this. Eggs should be broken first. Squirrels and yolks are placed in different vessels. The second component is combined with half the amount of granulated sugar. Rub with a mixer until a dense foam is formed. Squirrels need to be whipped. Add to them the rest of sugar sand and lemon juice. The mixture is triturated with a mixer. Squirrels and yolks are put in one bowl. Mix with a spatula. Pre-sifted flour is added to the mass.
The dough is placed in a pastry bag. A fragment of a rectangular shape is cut out of parchment. A mass of proteins and yolks is squeezed onto it in the form of strips. Between the lines is a distance of about five millimeters. The blanks are coated with a layer of sugar powder. The rest of the base for the cake should be placed in a bowl covered with a layer of parchment. The dough is baked in the oven for ten minutes. The same thing is done with blanks in the form of lines.
Both basics cool. Milk is heated over a fire. Add vanilla powder and half granulated sugar. The components are mixed. The mass is brought to a boil. Removed from the fire. The yolks are ground with the rest of the sugar sand. Combined with milk. Products should be mixed. Cook until the mass becomes thick. Then it needs to be cooled. Gelatin is left in water for 5 minutes. When the product swells, it should be placed in a pan. Put on fire and warm until dissolved. Then the gelatin is mixed with the cream.
The paper on which the cookie is located should be divided into 2 equal fragments. Each is covered with peach syrup. Products are placed on the sides of the dessert mold in the form of a border. At the bottom of the dish must be put round cake. Cream is ground in a mixer. Combine with the cream and add chopped peaches. The resulting mass must be put on the surface of the biscuit. Leave the cake for six hours in the refrigerator. Then it is removed and removed from the mold.
Coffee and Cocoa Dessert
It consists of:
- Packing of condensed milk.
- Twelve eggs.
- Three large spoons of honey.
- Cocoa Powder (same amount).
- Sugar sand in the amount of 200 grams.
- Soda with vinegar - 2 small spoons.
- Butter (at least 300 grams).
- Flour - three glasses.
- Two large spoons of instant coffee.
- Packing boiled condensed milk.
- Chocolate Drops.
Cooking
Charlotte, a prescription cake with coffee and cocoa, does it this way.
Proteins must be ground with sugar sand. Add egg yolks. Beat well. Heat and cool honey. Mix with other components. Add soda vinegar to these products. The mass is good to grind and divide into 3 fragments. In one place a large spoonful of coffee. Put cocoa in another. The third is left bright. Pre-sifted flour is placed in each pan. The basics for shortcakes whisk. Bake in dishes covered with a layer of oil, thirty minutes.
Then prepare cream for the Charlotte cake. Grind coffee with butter. Condensed milk (regular and boiled) is put in the mixture. Beat with a mixer. Cakes for dessert cool. First, put a sponge cake with cocoa. It must be covered with a layer of cream and a light tier. This layer is lubricated with a mass of condensed milk. Coffee cake is placed on the surface. It is also covered with cream. Charlotte cake sprinkled with drops of chocolate.
Cooking cream
It consists of:
- 200 g of butter.
- Egg.
- A large spoon of brandy.
- 150 milliliters of milk.
- 180 g of sugar sand.
- A small spoon of vanillin.
The Charlotte cream recipe for the cake looks like this.
Break the egg into the pan, add milk. Mix with sugar sand. The ingredients are ground with a whisk. Heat on a fire and bring to a boil. Cool the mass. Warm oil and vanillin are triturated with a mixer. Combined with the milk mixture.
Cognac is added, which makes the Charlotte cream fragrant for the cake.