Cake
Description
Charlotte cake differs from other dessert cakes in that you need to bake two sponge rolls in advance, which will serve as the base for the future cream. It's best to prepare this cake with fresh strawberries, although you can also use frozen berries. In addition, instead of strawberries, you can use raspberries, blueberries, blackcurrants, or even peaches, previously blended. I recommend using high-fat cream, as it whips well into a light and airy cream. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. For the sponge roll, beat room-temperature eggs with sugar and vanilla sugar for 5 minutes until fluffy. Gently fold in the sifted flour in several batches.
- 2
Step 2
2. Spread the mixture into a layer half a centimeter thick on a baking sheet. Place the baking sheet in a preheated oven at 200 degrees for 8-10 minutes until lightly golden.
- 3
Step 3
3. Turn the ready cake onto a sheet of baking paper and let it sit for 10 minutes. Then remove the paper from it and trim the edges. Spread jam over the cake and roll it tightly into a log. Wrap the roll in baking paper and refrigerate for 1 hour.
- 4
Step 4
4. Pour cold boiled water over the gelatin, stir and leave to swell. Line a bowl for the cake with plastic wrap. Arrange the surface of the bowl with the roll, cut into 1.5-2 cm thick slices, pressing the pieces tightly against each other.
- 5
Step 5
5. Puree the defrosted strawberries in a blender, then transfer to a saucepan. Add sugar, bring to a boil, and cook for five minutes. Dissolve the gelatin in the hot strawberry mixture and let it cool completely.
- 6
Step 6
6. In a cold bowl, whip the cold cream until stiff peaks form. Gently fold it into the strawberry mixture. Transfer the mixture into a bowl and top with pieces of the roll.
- 7
Step 7
7. Cover the bowl with plastic wrap and refrigerate for 5-6 hours until completely set. Transfer the cake onto a serving plate.