Charlotte cake

Name: Charlotte cake - Astrid D.
Ingredients: 5 eggs; 150 g sugar; 150 g powdered milk; 200 ml water; 3 packets of gelatin; 1 packet of vanilla sugar; 2 tablespoons of cocoa; 500 ml liquid cream (300 ml for the mixture; 200 ml for decoration); fruits for decoration

Dessert - Charlotte cake by Astrid D. - Recipia

The charlotte cake is prepared without baking and features a two-colored cream, with vanilla and cocoa. The base can be simply made from a few biscuits arranged in a cake mold. For decoration, I used strawberries placed around the mold, and then poured the two charlotte mixtures over them. The dessert needs to chill in the refrigerator for a few hours until the cream sets enough to be sliced. Quick Info Total time: a few hours, depending on the chilling and setting time in the refrigerator Preparation time: unspecified; includes hydrating the gelatin, preparing the cream, and whipping the cream Cooking time: until the mixture reaches boiling point Servings: the number depends on the size of the mold and how the slices are cut Difficulty: easy to medium Recipe type: no-bake cake, fruit charlotte, diplomat cake with fruit Ingredients 5 eggs 150 g sugar 150 g powdered milk 200 ml water 3 packets of gelatin 1 packet of vanilla sugar 2 tablespoons of cocoa 500 ml liquid cream 300 ml liquid cream for the charlotte mixture 200 ml liquid cream for decoration Fruits for garnish, with strawberries used in this recipe A few biscuits for the cake base Preparation method 1. Place the gelatin in a small pot along with 200 ml of water. Let it sit for about 15 minutes to hydrate. 2. After hydrating, place the pot over low heat. Add the sugar, powdered milk, eggs, and vanilla sugar. 3. Continuously whisk with a whisk, making sure not to leave the mixture unattended. The cream should be heated until it reaches boiling point. 4. When the charlotte is very hot, turn off the heat. In the original recipe, the temperature is checked by touching the mixture with a finger, but it is more prudent to do this carefully to avoid burns. The important thing is that the mixture should not remain on the heat after it has reached boiling. 5. Allow the cream to cool. Do not add the whipped cream to the hot mixture, as it may lose its volume and texture. 6. Whip the 300 ml of liquid cream for the mixture. Once the charlotte has cooled, fold in the whipped cream. 7. Divide the resulting cream into two equal parts. Leave one plain, with a vanilla flavor, and incorporate the two tablespoons of cocoa into the other. 8. For the cake base, arrange a few biscuits in the cake mold. An exact quantity is not specified; use enough biscuits to cover the bottom of the mold. 9. Cut the strawberries in half and arrange them around the mold. The cut side can face the edge of the mold so that the fruits remain visible after the charlotte is poured. 10. Pour the two mixtures over the biscuits and strawberries. You can pour them alternately so that the plain cream is distinguished from the cocoa cream. 11. Place the cake in the refrigerator for a few hours until the charlotte sets. Once it can be removed and sliced, decorate it with the remaining whipped cream and fruits as desired. Why I make this recipe often It is a no-bake cake, and the preparation is not complicated. The cream can be easily divided into two, creating a dessert with vanilla and cocoa without needing to prepare two separate creams. The biscuits serve as the base, and the fruits placed on the edge make it suitable for a festive meal, even with a simple decoration. Tips Gelatin needs the full 15 minutes of hydration before the pot is placed on the heat. Do not skip this step, as the gelatin must absorb the water before heating. Keep the heat low and whisk constantly. The mixture contains eggs and powdered milk, so it can easily stick to the bottom of the pot if left unattended. The cream must be allowed to cool before adding the whipped cream. If it is still hot, the whipped cream will not stay airy, and the charlotte may become softer. After pouring the cream into the mold, let the cake chill in the refrigerator for a few hours. It is not advisable to decorate and serve it immediately, as the charlotte needs time to set. Substitutions The biscuit base can be omitted if you prefer to serve the charlotte directly from the mold. In this recipe, the biscuits are used instead of a cake base. For decoration, any available fruits can be used, as the recipe mentions fruits for garnish, and strawberries are the example used in assembly. There is no exact substitute for the gelatin in the recipe. Since it is what helps the cream set, the quantity and type of product used should be kept according to the instructions on the package, especially if the packets have different weights. Variations You can pour the plain cream and the cocoa cream in layers, after each layer is placed in the mold. If you prefer a more mixed appearance, the two mixtures can be poured alternately. The strawberries can be placed only around the edge, as in the original recipe, or they can also be used to decorate the surface after the cake has set. The decoration can remain simple, with the whipped cream saved for this stage and fruits placed on top. Serving ideas Once the charlotte has set, the cake can be decorated with the 200 ml of whipped cream kept aside and with fruits. For serving, cut slices so that both the plain cream and the cocoa cream, along with the strawberries on the edge, are visible. Frequently asked questions How long should the cake stay in the refrigerator? The recipe indicates a few hours, without a specific time. It is ready when the cream has set enough to be cut without flowing. Can I add whipped cream to the warm cream? It is not recommended. The charlotte should be allowed to cool before incorporating the whipped cream, otherwise, it may lose its volume. What if I don't have a cake base? In this recipe, the base is replaced with a few biscuits arranged at the bottom of the mold. The quantity is not specified, so use enough to cover the base. Can I make the entire charlotte with cocoa? The recipe is designed for two mixtures: one plain and one with cocoa. If you change the proportions, the appearance of the cake will change, but the preparation method remains the same. When should the decoration be added? The whipped cream for decoration and the fruits are added after the cake has set in the refrigerator. This way, the decoration stays better in place, and the cake can be sliced more easily. Nutritional values The values are estimates and may not be exact, as the number of servings, the weight of the biscuits, or the amount of fruit used are not specified. Additionally, values will vary depending on the type of liquid cream and powdered milk. For a typical serving, if the cake is divided into approximately 10 slices, the estimate is about 300-380 kcal, 10-14 g fat, 35-45 g carbohydrates, and 8-11 g protein. Sugar, powdered milk, and biscuits mainly contribute to the carbohydrate intake, while the cream and eggs provide most of the fats and proteins. The fruits may slightly alter the final value, depending on the amount used. Storage and reheating Keep the cake in the refrigerator, covered, until serving. The charlotte is not reheated. It is a cold dessert, and heating would affect both the gelatin and the cream's texture. As the recipe does not specify an exact storage time, it is best consumed while the cream is well set and the fruits and decoration are fresh. Take the cake out of the refrigerator only before serving and keep the rest cold.

Charlotte cake

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