Creamy charlotte "Sahne-charlotte"

Category: Confectionery
Kitchen: german
Sahne-Charlotte Creamy Charlotte

Ingredients

biscuit:
eggs are big 2
hot water 3 tbsp. l.
sugar 90 g
vanilla on the tip of a knife
flour 75 g
potato starch 40 g
soda 0.2 tsp
interlayer in a roll:
any red jam (or fresh / frozen berries and 1.5: 1 sugar) 250 g
filler in cake:
cream 30% 400 g
sugar 50 g
vanilla pinch
gelatin 10 g + water 1: 3
you can add cherry juice or compote for taste 3 tbsp. l.

Cooking method

  • I did it a little different from the original,
  • first, a double portion,
  • secondly, because of the insufficiently large form, I also sandwiched the inner part of the "cake" with pieces of roll, according to the original, the inside is simply filled with cream.
  • Preparatory work:
  • prepare any red confiture:
  • I rubbed the defrosted cranberries with a submersible blender straight with juice (I did not decant separately) and sugar.
  • Soak gelatin with water 1: 3
  • Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte
  • Lay a baking sheet (I have 40x30 cm) with baking paper (parchment) grease with oil or sprinkle with flour.
  • Place a clean kitchen towel or baking paper on the table and prepare a damp napkin
  • Prepare a bowl shape (the shape of the cake will depend on which shape you take), I had a bowl (bottom 13cm top 23cm)
  • For the convenience of "dumping" the cake, I laid the bowl with a film, leaving it from the edges without cutting it off.
  • Heat the oven in 5 minutes, up to 200 - 220 g С
  • For a biscuit:
  • Mix and sieve:
  • 75 g flour
  • 40 g potato starch
  • soda
  • Whisk:
  • 2 eggs with a pinch of salt until lightly foamy
  • add 3 spoons of hot water
  • and beat until firm peaks
  • whisking, pour in 100 g of sugar within a minute,
  • vanilla and beat further until firm foam
  • add half of the flour mixture to the egg mass
  • mix gently
  • add the second half, and mix with the same light movements of the hand.
  • Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte
  • Pour the mass on a baking sheet, up to about 1 cm thick and bake for about 10 minutes, Watch!
  • Remove, cover with a prepared towel / paper with a large board (for simplicity) and overturn.
  • As soon as you knocked over the cake, moisten the top paper (on which the cake was baked) with cold water and immediately remove the paper, urgently spread the jam and roll the biscuit with a roll on the short side and send to cool (:
  • As it cools, cut it into circles, lay out the inner walls as even and beautiful), leave the rest to the bottom.
  • Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte
  • filler:
  • 500 ml cream (I took 30%)
  • 50 g sugar
  • vanilla pinch
  • whipped
  • added 2 tbsp for taste. l. cherry compote (from canned cherries)
  • Finally, I added gelatin melted on the stove
  • Sahne-Charlotte Creamy Charlotte
  • You can fill the cavity with this mass and, leveling, cover the cream with the remaining biscuits.
  • As I wrote above: I had a double dose and I needed a big cake for the guests, I decided to lay it with the remaining roll inside.
  • Sahne-Charlotte Creamy Charlotte
  • According to the recipe, it is recommended to insist the cake for 10 hours, and before serving it, you can even send it to the freezer for a short time - for easy cutting.
  • When infused, cover with a large plate, turn it over and now he is "handsome"!
  • Sahne-Charlotte Creamy Charlotte Sahne-Charlotte Creamy Charlotte

Note

Please note that after putting the first layer of roll pieces in a bowl, I wanted to additionally soak them with cherry juice and grease them with confiture ... which I strongly advise against doing, since the cherry juice gave a cyanotic color to the biscuit in some places, which is why it is not so attractive .. Sahne-Charlotte Creamy Charlotte
And the cake is soaked so it will be enough due to the jam and cream.

Albina
A bright beautiful picture attracted attention, but here is a miracle-wonderful
posetitell
In ancient times I made the Monomakh Hat out of everything ready-made, and you reminded me so well - now I will do everything with my own hands
Matilda_81
Oh my God! What a beautiful cake !!!!!!
AnaMost
thank you for the comments, nice
NataliARH
Anya, I've admired this method of decorating cakes for a long time, but I haven't tried it, thanks for the delicious kick

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