Strawberry Charlotte Cake Recipe
Fresh Strawberries, delicate Strawberry Bavarian Cream and the homemade Ladyfinger Biscuits: this Strawberry Charlotte Cake make the perfect Summer dessert!
Ingredients
Ladyfinger Biscuits
Strawberry Bavarian Cream
- 200 g (0,4 lb) Strawberries
- 3 pic Egg Yolks - or the equivalent to 120 gr
- 30 gr (2 tbsp) Caster Sugar
- 1 teasp Vanilla Paste
- 8 gr (1 tbsp) Gelatine Powder
- 350 ml (1 1/2 cup) Heavy / Thickened Cream
Cake Filling
- 600 gr (1,2 lb) Fresh Strawberries
- 120 ml (1/2 cup) Strawberry Coulis or Sauce - optional
Instructions
- Preheat your oven on 180°C/350°F. Line two large baking flat trays with Baking Paper. Draw the shape of the Pastry Ring (see note 1 for size) you will be using on one of the Baking Paper, and flip it.
- In your Stand Mixer, whip the Egg Whites until you reach soft peaks. Gradually add the Caster Sugar, a little bit at the time, until you get Stiff Peaks.
- Slowly beat in the Egg Yolks, then the Plain Flour and Cornstarch. Stop as soon as all incorporated to avoid deflating the Egg Whites.
- Transfer the Ladyfinger Biscuits Batter into a large Pastry Bag with a large round nozzle.
Notes
Nutrition Information:
- Calories: 290kcal
- Carbohydrates: 36g
- Protein: 6g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 154mg
- Sodium: 50mg
- Potassium: 178mg
- Fiber: 2g
- Sugar: 15g
- Vitamin A: 586IU
- Vitamin C: 41mg
- Calcium: 46mg
- Iron: 1mg
