Strawberry Charlotte Cake

Overview

This strawberry Charlotte cake is for my parents and also for all the parents in the world!

Tags

• baking
• children
• cake
• birthday
• black tea powder
• corn starch
• egg
• lipton black tea
• low gluten flour
• mascarpone cheese
• strawberry
• whipping cream
• fine sugar
• finger biscuits
• lemon juice
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 After the water boils, add black tea and brew for about 5 minutes to brew the black tea concentrate;

   

2. 2 Add sugar to the black tea liquid and bring to a boil without stirring;

   

3. 3 Cool before use.

   

4. 4 Separate the egg whites and egg yolks, add a little salt and lemon juice to the egg whites, add sugar in three batches and beat the egg whites until they are dry and foamy. Lift the egg beater and the egg whites can pull out straight peaks;

   

5. 5 Add egg yolk and mix gently;

   

6. 6 Add the low-gluten flour, cornstarch and black tea powder that have been sifted in advance, and use a rubber spatula to gently and quickly stir evenly from bottom to top;

   

7. 7 Put the batter into a piping bag with a 1cm diameter nozzle, squeeze out two 15cm diameter rounds of batter on the baking sheet, and pipe the remaining batter into a strip about 15cm long (because the round batter I squeezed out is about 18cm in diameter, so later (If the long strips are not squeezed enough, the edges of the cake are replaced with finger biscuits). Sift an appropriate amount of powdered sugar on the surface. Preheat the oven to 170 and bake for 15 minutes until the surface is light golden brown. After taking it out of the oven, transfer it from the baking sheet to a cooling rack to cool.

   

8. 8 Add fine sugar to the light cream and beat with an electric egg beater until soft peaks appear and lines just appear (I overbeat);

   

9. 9 Beat the mascarpone cheese until smooth, then add it to the whipped cream, stir evenly with a rubber spatula, and set aside;

   

10. 10 Cut your fingers into 8cm length;

    

11. 11 Place finger biscuits into the mousse circle to form a border, trim the base of the cake to 15cm, then place it at the bottom of the mousse circle, and brush the black tea syrup on the cake base with a brush;

    

12. 12 After pouring 1/3 of the filling, spread a layer of strawberries;

    

13. 13 Place another cake slice on top of the strawberry layer and brush with black tea syrup;

    

14. 14 Pour in the remaining half of the filling and place the strawberries on top;

    

15. 15 Finally, pour in all the remaining filling and place strawberries on top for decoration.