This cake of French origin does not need an oven, it is prepared cold with a base of sponge cake, cream, buttermilk and gelatin and the touch of fruit is added by the mango puree. The set is covered with lady fingers, which gives it its characteristic appearance.
The Charlotte cake is wrapped in lady fingers and filled with cream, mousse or jelly and topped with a variety of fruits. The name of the dessert was a tribute to Queen Charlotte. Bread was originally the base for Charlotte’s early recipes instead of sponge cakes and used to contain fruit jam or compote.
The Charlotte cake is more of a summer cake, the abundance of strawberries during the summer makes this cake a popular choice for a simple yet refreshing dessert. If you liked this cake format, you cannot miss these other versions that I have on the blog:
http://caudesucre.com/es/sueno-de-fresa-cercado/
http://caudesucre.com/es/charlotte-de-pera-y-chocolate-charlotte-aux-poires-et-au-chocolat/
Although it is laborious due to the different preparations that make it up, it does not have much difficulty. It is important to respect the curdling time of the cream well, so that it is very firm and you can add the gelatin layer without mixing them. This layer of gelatin should also be well set before removing the mold and placing the lady fingers
Try substituting the mango for another fruit if it is not a fruit to your liking. It is ideal with peach, strawberry, raspberry …, but be careful with pineapple or kiwi that make the gelatin lose its coagulant function.
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!
Sweet dreams,
Mango buttermilk Charlotte
This cake of French origin does not need an oven, it is prepared cold with a base of sponge cake, cream, buttermilk and gelatin and the touch of fruit is added by the mango puree. The set is covered with lady fingers, which gives it its characteristic appearance.
Ingredients
- FOR THE BUTTERMILK CREAM
- 3 gelatin sheets
- The juice of a lemon
- 3 egg whites
- 40 g sugar
- 250 ml whipping cream
- FOR THE MANGO CREAM
- 3 gelatin sheets
- 200 ml mango puree
- 250 ml whipping cream
- FOR THE MANGO JELLY
- 6 gelatin sheets
- 200 ml of mango puree
- TO DECORATE
- 1 mango, chopped
- Fresh mint
- 300 g lady fingers
Instructions
For the buttermilk cream, soak the gelatin in cold water, squeeze it and heat it in the lemon juice until it dissolves.
Whisk the whites with the sugar. Whip the cream until creamy. Add the buttermilk, mixing in enveloping movements so that the air in the cream is not lost. Add the meringue, mixing again in enveloping movements.
Add quickly the dissolved gelatin to the buttermilk cream and mix well to spread evenly. Add a few pieces of mango to the cream and mix lightly to distribute them.
Prepare a removable mold or a cake ring of about 20 cm in diameter. Cover the base with biscuits. Pour the cream into the base and refrigerate for 30 minutes.
Meanwhile you can prepare the mango cream. To do this, hydrate the gelatin in cold water, heat 2 tablespoons of mango puree and dissolve the gelatin in the hot puree. Mix with the remaining mango puree.
Whip the cream and add the mango puree, mixing in enveloping movements until evenly distributed. Pour the mango cream over the buttermilk cream and chill for 1 hour.
To prepare the mango gelatin, repeat the previous step hydrating the gelatin sheets and dissolving them in 2 tablespoons of hot mango puree. Cover the cake with the gelatin and refrigerate for at least 4 hours. Better if overnight.
Remove the ring from the cake and cover the entire perimeter with the lady fingers. Garnish with mango chunks, fresh mint, and edible flowers.
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