Sponge Charlotte (cake)
Description
Homemade baked goods for tea. You can use any fruits or berries for filling and decoration. Despite appearing complicated, this step-by-step recipe is very simple. It's pleasant to serve this dessert cooled. It's perfect for celebrations or family gatherings. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Place the chilled chicken whites in a bowl, add 50 grams of sugar, and beat until stiff peaks form.
- 2
Step 2
2. Place the chicken yolks in another bowl and beat them with 60 grams of sugar for about 10 minutes at high speed.
- 3
Step 3
3. Transfer the yolks to the whipped egg whites and gently mix with a spatula, but not for too long, to maintain a light texture.
- 4
Step 4
4. Mix the flour (100 grams) with cornstarch (35 grams). Sift the mixture and add it to the yolks and egg whites, then mix.
- 5
Step 5
5. Place the dough into a piping bag. Pipe two strips onto a baking sheet with a silicone mat.
- 6
Step 6
6. On another baking sheet, pipe the dough in the shape of a coiled spiral (this will be the base).
- 7
Step 7
7. Sprinkle both types of dough with powdered sugar and bake in a preheated oven at 200 degrees for about 10-15 minutes.
- 8
Step 8
8. Prepare the syrup: pour 50 milliliters of water into a saucepan, add the same amount of sugar and zest of half a lemon, boil for 1 minute, then remove from heat and stir in rum.
- 9
Step 9
9. Soak the gelatin in cold water. In another bowl, pour the milk (150 milliliters), add 150 milliliters of heavy cream, 20 grams of sugar and vanilla, and cook the mixture over medium heat until it comes to a boil.
- 10
Step 10
10. In another bowl, beat 3 egg yolks with 9 grams of starch and the remaining sugar.
- 11
Step 11
11. Remove the pot with milk from the heat and pour it through a sieve onto the freshly beaten egg yolks, continuously stirring to prevent lumps from forming.
- 12
Step 12
12. Pour the contents back into the saucepan and place over heat, bring to a boil and cook for another 2 minutes, stirring regularly with a whisk, then add the gelatin and lemon juice.
- 13
Step 13
13. Place the finished cream over a bowl of ice and chill, remembering to stir occasionally.
- 14
Step 14
14. Whip 180 grams of heavy cream until soft peaks form, then gradually add it in three parts to the cooled cream.
- 15
Step 15
15. Place a fence of dough around the sides of a baking dish or plate, put one of the round dough shapes inside, and soak it with syrup.
- 16
Step 16
16. Place a portion of the cream inside, then add washed berries (to taste).
- 17
Step 17
17. Then spread cream again, arrange the fruits, decorate the cake as desired, and brush it with the remaining syrup to make the fruits glossy.
- 18
Step 18
18. Place the cake in the refrigerator for several hours.