Strawberry Charlotte
by Taro baking
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. Prepare the ingredients for the strawberry cake roll and a piece of 8-inch chiffon cake.
2. Separate the egg yolk.
3. Put milk, salad oil, and granulated sugar in a bowl and beat with a manual whisk until the sugar is completely melted.
4. Sift in the mixed low flour, baking powder and cornstarch.
5. Add the egg yolk to the batter in portions and mix well.
6. Add a few drops of white vinegar to the egg white and beat.
7. Beat until it looks like your eyes, add the sugar in three parts, and continue to beat.
8. Beat until it is close to wet foaming.
9. Add two-thirds of the egg white foam to the egg yolk paste to make the copy evenly.
10. Pour the well-mixed egg yolk paste into the remaining egg white paste, and replicate evenly.
11. Pour the mixed batter into the mold, shake it a few times, put it in the oven at 165 degrees for 20 minutes, and bake.
12. I baked two plates of this material. Make strawberry cake rolls on one plate, cut into 8-inch cake slices on the other plate)
13. Let the cake pieces cool and spread strawberry jam. Roll it up. Put it in the refrigerator for half an hour.
14. Cut another cake slice into 8-inch round slices.
15. Take out the cake roll and cut into 3 cm thick cake rolls.
16. Use a glass garden bowl to roll the strawberries one by one on top.
17. Make mousse filling. Gelatine tablets are soaked in cold water and soft.
18. Egg yolks and sugar are beaten with a manual whisk.
19. Beat until the sugar melts and the color becomes lighter.
20. Cut cream cheese into small pieces and melt in water.
21. Add the melted cream cheese to the egg yolk paste and mix well.
22. Gelatine tablets are melted in water and set aside.
23. Add the gelatin liquid to the cheese paste and mix well.
24. Beat the whipped cream with fine sugar until the lines gradually appear.
25. Add light cream to the cheese paste and mix well.
26. Pour half of the mousse filling into a glass bowl.
27. Spread strawberry cake rolls.
28. Pour in the remaining half of the mousse filling.
29. Cover with 8-inch cake slices. Keep in the refrigerator for more than 4 hours.
30. Appreciation of the finished product.
31. Appreciation of the finished product.
32. Appreciation of the finished product.
33. Appreciation of the finished product.
34. Appreciation of the finished product.
35. Appreciation of the finished product.
