Strawberry Charlotte
By VicentaLakin
The original recipe for fruit cake from Yuko in Bear Valley was attracted by cover pictures, and Mr. Bear Valley called it "Hester" cake, but I made a lot of changes, and I thought it was more like a Charlotte cake, choosing the formula that I used in the book, and making minor changes to the decorative technique, and then named Strawberry Charlotte. It's a sponge cake, and in the middle it's yogurt cheese. It's a lemon emulsion mousse. I was worried that early autumn strawberries were too sour and spoiled the taste of cake
Recipe Recommendations
- eggs of 3
- flour 45G
- sugar 44g
- powdered sugar appropriate amount
- cream cheese 80g
- sugar-free yogurt 80g
- fine sugar 25g
- gelatin tablets 5g
- light cream 80g
- boiling water appropriate amount
- strawberry appropriate amount
- gelatin
- protein one
- egg yolk of 3
- lemon juice
- ice water appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Strawberry Charlotte
1
Sponge-finger cakes are made, three eggs of protein are separated from yolk, and the protein is placed in a clean, water-free basin, and sugar is added twice, with a hard hair bubble, much harder than a twirl cake
2
The yolk is broken
3
Add yolk to the hairy protein and mix it evenly with an eggbeater
4
Sifted in low-banded flour twice and rolled to dry powder
5
It's a mixed pasta
6
It's so delicate, it's so impenetrable
7
I squeezed out the rectangular paste on the grill with a three-capable 7066 round mouth, and then sifted it with a sugar powder
8
A preheated 175-degree oven and 13-15 minutes of sponge cake for the edges and gaskets are completed and dryed。
9
Take out six inches of cake molds, close the edge of the Zang perimeter and circle around. I like flat surfaces, so the bottom is out, and if you like a little rough surface, you can bake. Take another piece of cake at the bottom. Be careful not to leave a gap so Moose's face will not leak。
10
The production of yogurt cheese began with the application of gillitin for frozen cheese in cold water。
11
Strawberry. Clean up
12
i can't keep up with a hundred and sixty g of frozen cheese and moose
13
Put cream cheese and sugar in an eggbasket and heat it up with a hand-pumper
14
Hit the cream cheese to melt and slide
15
Add a soft glittin to melt
16
Add a formula mass of yogurt to mix smooth
17
finally, 80 g of light cream is taken into the cheese paste. i've finished making the smooth cheese pasta
18
All the cheese paste fell inside the sponge cake mould, and the light vibrating mold blew out the bubble。
19
Put the strawberries on the cheese paste
20
Put another sponge cake on the cheese paste and put the mold in the freezer. The yogurt cheese is partially produced。
21
Start making a part of the lemon emulsion mousse glint for three yolk, a protein and a lemon juice, and lemon crumbs together in the bowl
22
Insulation heats up to thick paste
23
As it is, a little cooler from the fire and a soft glitting of glitting
24
Add the rest of the fresh-fried cream
25
Put the finished Moose in the mold. I'm just doing a lot of molds. Refrigerator to condensate。
26
After Moose condensed, make mirrors, fill a bowl with half a bowl of water, add a soft glint, add a little sugar, a little lemon juice, and heat up the water to melt。
27
Pour mixed lemonade on the mold, which is not counted, and Moose's paste is full, and all that is left behind. So the whole cake system is done. We'll do the cake decoration after the mirror condensed
28
When demersalized, the cake can be removed from the top with a blowtorch or hot towel. And strawberry decorations. The whole cake is done
29
If you're not afraid of strawberries being too sour, it's better to add the whole strawberry to the faceStrawberry Charlotte Make Tips
One, don't be frightened by steps. Step by step is simple and delicious