【strawberry Charlotte Cake】
1.
First make the cake dough: add sugar to the egg whites in portions, and blow them to a rigid foaming state
2.
Add egg yolks and continue beating with an electric whisk
3.
Until the egg batter is beaten until the dripping marks are not easy to disappear
4.
Sift in low-gluten flour
5.
Stir evenly with a spatula, then put the cake paste into a piping bag with an opening of about 1cm
6.
Squeeze the cake batter with a length of about 7~8cm in sequence on the baking pan
7.
Sift a layer of powdered sugar on the surface and send it to the middle layer of the preheated oven, 190 degrees, 10-15 minutes
8.
Take another baking pan and squeeze out two round cake batter in a spiral manner
9.
Sift a layer of powdered sugar on the surface and send it to the middle layer of the preheated oven, 190 degrees, 10-15 minutes
10.
After baking, cut one side of the strip cake flat
11.
Put the side size into a 6-inch cake mold, fill in the part that is not long enough with another piece of cake, pay attention to not leaving a gap at the interface; then cut the round cake piece to the appropriate size and put it into the bottom of the mold, and set aside
12.
Let’s start making Bavarian whipped cream: Soak the gelatine slices in cold water and set aside
13.
Take 4 egg yolks and add vanilla sugar
14.
Beat until the egg batter turns white, set aside
15.
Pour the milk into a small pot and heat it on a low fire
16.
When the edge of the milk is slightly boiling, turn off the heat, and add the soft gelatine flakes
17.
Stir until the gelatin is completely melted
18.
Pour in the beaten egg yolk paste and stir while pouring
19.
After mixing, turn on a small fire and continue heating until the temperature of the egg liquid reaches 80~90 degrees, turn off the heat and let cool for later use
20.
Add powdered sugar to whipped cream
21.
Beat with an electric whisk at low speed to about 7 to distribute
22.
Add the cold egg cream
23.
Stir well and the Bavarian whipped cream is ready
24.
Pour Bavarian whipped cream into the rim of the prepared cake until it is about half the height of the rim of the cake
25.
Put in another slice of cut round cake
26.
Continue to pour the remaining Bavarian whipped cream to a suitable height, then put the cake in the refrigerator for half an hour and it will solidify
27.
Take out the cake, decorate with appropriate amount of strawberries and blueberries, and brush a thin layer of transparent mirror pectin on the surface
28.
After demoulding, you can decorate it with rim and ribbon
Tips:
1. The preparation of the cake base adopts the method of Japanese sponge cake, which is easier to send compared to the sponge cake that is usually whipped with whole eggs;
2. Bavarian whipped cream, to put it bluntly, is actually a mousse liquid, don’t be scared by this tall name~
3. When assembling the cake, stitching is indispensable, pay attention to the stitching tightly and don't leave gaps, otherwise the mousse liquid may overflow in the end;
4. For cakes decorated with fruits on the surface, it is best to apply a layer of transparent mirror pectin to prevent oxidation of the fruits~
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