【Strawberry Charlotte Cake】

Overview

During the strawberry harvest season, I picked some fresh strawberries. I love them so much. They are perfect for making cakes~ Ingredients: Cake base: 4 eggs, 100g caster sugar, 100g low-gluten flour. Bavarian whipped cream: 160g milk, 4 egg yolks, 45g vanilla sugar, 1 slice of gelatine, 230g whipping cream. Decoration: appropriate amount of strawberries, appropriate amount of blueberries, appropriate amount of transparent mirror pectin

Tags

• baking
• good looks
• children
• birthday
• blueberry
• egg
• egg yolk
• low gluten flour
• strawberry
• transparent mirror pectin
• vanilla sugar
• whipping cream
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Make the cake base first: add sugar in portions to the egg whites and beat until stiff peaks form

   

2. 2 Add egg yolks and continue beating with an electric whisk

   

3. 3 Beat the egg batter until the traces of dripping are difficult to disappear

   

4. 4 Sift in low-gluten flour

   

5. 5 Use a spatula to mix evenly, then put the cake batter into a piping bag, with an opening of about 1cm

   

6. 6 Squeeze out strips of cake batter about 7~8cm long on the baking sheet in sequence

   

7. 7 Sift a layer of powdered sugar on the surface and place it in the middle of the preheated oven at 190 degrees for 10 to 15 minutes

   

8. 8 Take another baking pan and pipe out two round cake batters in a spiral manner

   

9. 9 Sift a layer of powdered sugar on the surface and place it in the middle of the preheated oven at 190 degrees for 10 to 15 minutes

   

10. 10 After taking it out of the oven, cut one side of the strip cake flat

    

11. 11 Place the edge code into a 6-inch cake mold, and use another strip of cake to make up for the short length. Be careful not to leave any gaps at the joints; then cut the round cake pieces to the appropriate size and place them at the bottom of the mold, and set aside

    

12. 12 Now start making the Bavarian whipped cream: Soak the gelatine slices in cold water and set aside

    

13. 13 Take 4 egg yolks and add vanilla sugar

    

14. 14 Whisk until the egg custard is pale in color, set aside

    

15. 15 Pour the milk into a small pot and heat over low heat

    

16. 16 When the edge of the milk boils slightly, turn off the heat and add the soaked gelatin sheets

    

17. 17 Stir until the gelatine is completely melted

    

18. 18 Pour in the beaten egg yolk batter and stir while pouring

    

19. 19 After mixing, turn on low heat and continue heating until the temperature of the egg liquid reaches 80~90 degrees, turn off the heat, and let cool for later use

    

20. 20 Add powdered sugar to whipped cream

    

21. 21 Use an electric mixer to beat at low speed until about 7 eggs

    

22. 22 Add the cooled egg milk

    

23. 23 Stir evenly and the Bavarian whipped cream is ready

    

24. 24 Pour Bavarian whipped cream into the prepared cake rim until it reaches about half the height of the cake rim

    

25. 25 Place another cut round cake slice

    

26. 26 Continue to pour the remaining Bavarian whipped cream to the appropriate height, then place the cake in the refrigerator for half a day to solidify

    

27. 27 Take out the cake, decorate it with appropriate amount of strawberries and blueberries, and brush a thin layer of transparent mirror pectin on the surface

    

28. 28 After unmoulding, just decorate a little with edges and ribbons