Strawberry Charlotte with Homemade Sponge Cake


Rating: 3.0 / 5.00 (5 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

For the ladyfingers:











For the strawberry cream:













For the orange syrup:







For the garnish:








Instructions:

Preheat the oven to 180 °C.

Biscuits: Separate the eggs and beat the yolks together with the vanilla pulp, lemon zest and 25 g confectioners’ sugar until very creamy. Whip the egg whites until very stiff, gradually adding 25 g sugar. Gently fold the snow into the egg yolk mixture, alternating with the sifted flour. Fill the mixture into a piping bag with a nozzle. Pipe about 25 biscuits onto a baking tray lined with parchment paper and sprinkle thickly with powdered sugar. Bake in a hot oven for about 10 minutes.

Strawberry cream: Soak the gelatine in cold water. Beat 4 egg yolks with 100 g powdered sugar over a hot water bath until creamy. Fold in the cream cheese. Squeeze the gelatine well and dissolve in the warm cream. Remove from the water bath and allow to cool. In the process, keep whisking in between.

Rinse and clean the strawberries, finely puree 2/3 of them with vanilla sugar. Cut the remaining strawberries into small cubes.

Line the edge of a foil-lined cake springform pan 18 cm in diameter with the baked biscuits.

Whip 2 egg whites until very stiff, gradually adding 30 g sugar.

Mix the diced strawberries into the slightly gelatinized cream, then the strawberry puree. Then gently fold in the whipped cream and the snow. Pour the strawberry cream into the cake springform pan, top with the remaining biscuits and refrigerate for 4 hours.

Orange syrup

Preparation Tip:

If you ever want to speed things up, you can also use ready-bought biscotti.

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