Charlotte cake

Charlotte Cake with Walnut - A Delight for My Nephew Paul

When it comes to celebrating a special moment, like my nephew Paul’s birthday, there’s nothing more enjoyable than preparing a dessert that will please him. This time, I decided to make him a Charlotte cake, a treat he loves. However, to add a touch of originality, I chose a walnut base instead of the traditional biscuit base. I will guide you step by step to achieve a perfect walnut Charlotte cake that will impress not only Paul but everyone dear to us.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 10

Ingredients

For the base:
- 8 large eggs
- 8 tablespoons of granulated sugar
- 6 tablespoons of ground walnuts
- 2 tablespoons of flour

For the cream:
- 2 packets of Charlotte mix from Dr. Oetker (one chocolate-flavored and one vanilla-flavored)
- 200 g of powdered sugar
- 600 ml of cold milk
- 500 ml of heavy cream (32% fat)

For decoration:
- Grated chocolate or chocolate pieces

The Story Behind the Recipe

The Charlotte cake has its origins in a rich culinary tradition, being a popular choice in many families for holidays or special occasions. This recipe, adapted with a walnut base, adds a personal touch and a unique texture that combines sweetness with a deep walnut flavor. The walnut base is not only tasty but also healthier, providing a good source of protein and healthy fats.

Preparing the Base

1. Preparing the ingredients: Make sure all your ingredients are at room temperature. This will help achieve a light and airy texture for the base. Preheat the oven to 180°C (or 160°C if using a fan oven).

2. Beat the egg yolks: In a large bowl, add the 8 egg yolks and 8 tablespoons of sugar. Use an electric mixer to beat them until the mixture becomes creamy and doubles in volume. This step is essential for a fluffy base.

3. Add the dry ingredients: To the egg yolk mixture, incorporate the 6 tablespoons of ground walnuts and the 2 tablespoons of flour. Gently fold in with a spatula, using light up-and-down motions to retain the air in the mixture.

4. Beat the egg whites: In another clean bowl, beat the 8 egg whites until stiff peaks form. Gradually add them to the egg yolk mixture, continuing to mix gently.

5. Baking the bases: Grease a cake pan with butter and line it with flour or parchment paper. Pour the mixture into the pan and bake for about 25 minutes. Check for doneness by inserting a toothpick – if it comes out clean, the base is perfect.

6. Cooling the bases: Once baked, let the base cool completely in the pan, then remove it and place it on a wire rack to cool completely.

Preparing the Cream

7. Preparing the Charlotte: In a bowl, add the 2 packets of Charlotte mix. Each packet is to be mixed with 100 g of powdered sugar and 300 ml of cold milk. Use a mixer to achieve a smooth and fluffy mixture.

8. Whip the cream: In another bowl, whip the heavy cream until it becomes firm. Divide the whipped cream into two equal parts and gently fold each part into the Charlotte mixture to retain the air.

Assembling the Cake

9. Slicing the base: Once the base is completely cooled, slice it into 2 or 3 layers, depending on your preference. This step is important to create delicious layers of cream between the bases.

10. Filling the layers: Place one layer of the base on a serving platter and spread a portion of the Charlotte cream on top. Continue alternating layers of base and cream, reserving some cream to cover the cake.

11. Decorating: After assembling the cake, use the remaining cream to completely cover it. Decorate with grated chocolate or chocolate pieces, as desired.

Serving Suggestions and Variations

This walnut Charlotte cake can be served with warm chocolate sauce or fresh seasonal fruits, such as raspberries or strawberries, which will add a touch of freshness. If you want to experiment, you can replace the walnuts with almonds or hazelnuts for a different flavor, or add a few drops of rum essence to the Charlotte cream for an extra kick.

Frequently Asked Questions

1. Can I use a different type of cream?
Yes, you can use plant-based cream or lactose-free alternatives, but make sure it has a similar fat content to achieve a good consistency.

2. How long can the cake be stored?
The cake can be kept in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and choose a chocolate with a higher cocoa content for decoration.

Nutritional Benefits

This walnut Charlotte cake is not only delicious but also a source of protein and healthy fats due to the walnuts and cream. Additionally, it provides a calcium boost from the milk, making it a good choice for occasional desserts.

So, enjoy making this walnut Charlotte cake and savor every moment of the process, from mixing the ingredients to slicing the pieces and admiring the smiles on the faces of your loved ones. This dessert is not just a simple recipe, but a sweet memory that will remain in your family’s heart. Enjoy!