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Strawberry Charlotte

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Strawberry Charlotte

The perfect strawberry charlotte recipe with a picture and simple step-by-step instructions.

For the sponge dough

  • 80 g Sugar
  • 3 Eggs
  • 40 g Food starch
  • 1 Pr Salt
  • 80 g Flour
  • 1 Tl Baking powder

For the filling

  • 500 g Strawberries
  • 600 g Natural yoghurt
  • 10 sheet Gelatin
  • 4 El Sugar
  • 1 Vanilla sugar
  • 1 Lemon, juice and grated zest
  • 400 ml Cream

aside from that

  • Strawberry jam
  1. For the sponge cake, beat the eggs with the sugar and salt until a thick, creamy mixture is formed. Sift the flour, cornstarch and baking powder together and fold the mixture loosely into the creamy foam mixture.
  1. Brush the baking sheet with water, then put on baking paper and spread the dough thinly. Bake in a preheated oven at 200 degrees for 10 – 12 minutes. Immediately fall onto a wipe sprinkled with a little sugar, briefly put on a damp wipe, peel off the baking paper and spread with jam. Roll up the biscuit on the long side. (You may have to cut off the somewhat dry edges) Let the roll cool down.
  1. For the filling, clean the strawberries, puree half and cut the other half into eighths. Soak the gelatine in cold water. Mix together yogurt, pureed strawberries, sugar and vanilla sugar, stir in lemon juice and the grated zest.
  1. Put 4 tablespoons of the mixture in a small saucepan, press on the gelatin lightly, add to the mixture in the saucepan. Warm everything up slightly and dissolve the gelatin while stirring constantly. Then stir the whole thing into the yogurt mixture. Let thicken slightly in the refrigerator.
  1. Line a bowl (approx. 2 1/2 l capacity) well with cling film, overlapping it well. Cut the biscuit into 1 cm thick slices and use them to line the edge of the bowl. Whip the cream until stiff and fold into the yoghurt mixture with 2 (3 of the remaining strawberries. Carefully pour the mixture into the bowl.
  1. “Cover” with the remaining sponge cake slices and the strawberries. Cover with cling film and leave to set overnight in the refrigerator. To serve, turn out onto a large plate and remove the foil.
Dinner
European
strawberry charlotte

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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