... I know posting a recipe with strawberries when they are not in season, is not a very nice, but I did propose this sweet prepared for my husband's birthday a couple of years ago. The recipe I took from the book & Sweets Desserts by Mary Berry. Wednesday I made a strawberry jelly.
Then Friday afternoon I made the cake.
We carry the recipe as it is described in the book, by the way are the ingredients I used. CHARLOTTE
STRAWBERRY ORANGE
Ingredients for 8 servings:
- 2 tablespoons of powdered gelatine or 8 sheets of gelatin (in the proportions shown in the book)
- 175 g orange juice
- 4 egg yolks 'egg
- 350 ml whole milk
- 400 g condensed milk
- 250 g strawberries
- 60 g sugar (brown sugar, with an addition of a pinch of powdered vanilla bourbon)
- 4 tablespoons jelly strawberries
- 25 g foil corn (maize coveted ..)
- 200 g ladyfingers (sponge Sardinian crafts)
- 450 g
whipping cream - 1 tablespoon vanilla sugar (honey acacia)
- 1 pinch salt
- strawberries to decorate
Soak the gelatin in cold water. Heat the orange juice and add the gelatine leaves, stirring to dissolve, in the case of powdered gelatine, pour orange juice on gelatin powder and let stand for 5 minutes, heat to fire to dissolve it.
In a bowl beat the egg yolks with a whisk. Add salt, milk, condensed milk, mixing well. Combine the gelatin mixture and stir. Cook over medium / low stirring constantly, until mixture thickens and sailing the spoon.
Pour cream into a bowl, cover and place in refrigerator for about an hour and a half, stirring occasionally, until the mixture thickens. (... As it was not specified whether the first had to be cooled to room temperature ... usually do not have to put a hot liquid in the fridge ... I made it cool and then put it in the fridge).
Meanwhile, sprinkle the strawberries with sugar, mash or blend them joining the strawberry jelly.
Combine the liquor in the past, the foil and 4 tablespoons of water. And cook over medium / high, stirring until it begins to boil and thicken, remove from heat after 1 minute.
Line a pan with the ladyfingers with the mobile edge 23 cm in diameter (I used one for 24).
If necessary, cut the biscuits to fit the pan. Sprinkle evenly on the bottom ones with 4 tablespoons of mixture to the strawberries.
Cover the pan and set aside. Allow to cool strawberry mixture into a bowl, stirring occasionally. Mount
350 g of cream (I had put a bowl and whisk for whipping cream in the refrigerator a Oretta first to mount the best cream). Add it to cream eggs.
Spread half the mixture in spoonfuls on ladyfingers. Make a layer with 150 ml of the mixture to the strawberries (I went to the eye, knowing that there was need of the final layer) and another with the remaining egg mixture.
unevenly distributed the last part of the strawberry mixture with the blade of a knife or a spatula, stir together the cream to get the marbled effect, (I did not succeeded and I remedied by covering with the chocolate chips ....) Refrigerate until the cake has firmed, it takes at least 4 hours.
Before serving, remove the edge of the cake (and here I was afraid of the disintegration of biscuits .... but it went well).
Place the charlotte with or without the bottom of the pan (I have not even tried to remove it) on a serving plate. Beat stiff the remaining whipped cream with vanilla sugar (I used a tablespoon of honey, acacia). Pour into a pocket with star striker media and distribute the biscuits along the edge of Charlotte. Halve strawberries and decorate the cake.
0 comments:
Post a Comment