Charlotte Russe

Charlotte Russe

 

Hip hip, hooray!!! It’s my father’s 70th birthday. Another significant milestone in the life of my loving Daddy and a of course a milestone deserves a special cake.

Obviously it’s up to the guest of honour to choose what kind of cake he wants for his party and so I asked him what his preference would be. So far I have prepared many cakes, pastries etcetera for my parents, but the first thing that crossed his mind was the Chocolate Charlotte Russe which I made a while back for my Mum’s birthday. Back then, he enjoyed this cake very much and spoke very highly of it so as far as he was concerned the choice was easy.  Now, I know my dad is a great lover of chocolate and therefore I proposed him to fill the Charlotte Russe with a delightful dark chocolate mousse this time, in stead of the white chocolate bavarois with which I filled the previous one. Mmmmmm, yummy yummy, those were the only words he uttered with his deep, mighty voice and so this made it very clear to me what I had to do.

Since the word ‘chocolate’ , in particular regarding this cake would be highly justified, I actually should name it a Chocolate Charlotte Russe, if it weren’t for the fact that I’ve used this name already. So I’ll just leave it at Charlotte Russe. These kind of cakes come in all flavors and sizes, but the most characteristic of it is the outer edge which is made ​​of ladyfingers (although the classic cake is lined up with a layer of stale bread that is dipped in the butter) and one or several layers of sponge cake on which the filling is being poured.

For this particular cake, I haven’t used my standard lady fingers recipe for the edge but a recipe that I’ve used a long time ago for the preparation of tiramisu (I always keep recipes in a safe place as they may in come handy at some point). In this recipe the powdered sugar is replaced by granulated sugar and the cornstarch and lemon juice are skipped. Furthermore, the baking time is reduced to 10 minutes in order to keep the end result softer in texture. Since I wanted to keep the edge attached together in the shape of some sort of a belt (meaning not arranged separately cookie by cookie), this is very convenient because by reducing the baking time, the belt becomes very flexible which is very handy to keep it contiguous and it won’t break easily when putting it in the cake pan. For the core layers I’ve used the same recipe (so, no sponge cake). With a piping bag I’ve piped the batter on a baking sheet into a spiral shape and then baked it in the oven. After baking I’ve cropped the spirals a bit to make them fit. As indicated before, I’ve filled both layers with a delicious chocolate mousse and covered the top layer of mousse with little meringue dots. Finally I’ve decorated the meringue with flakes of white and dark chocolate. Of course the cake would not be complete without the reference to my father’s birthday and for this I’ve made two hearts of white chocolate on which I’ve piped a text with a little cornet.

 

Charlotte Russe

 

A birthday cake for my wonderful daddy, made with pleasure but mainly ​​with lots of love.

Happy birthday Pop!! May you live happily ever after!!

 

Charlotte Russe

 

Recipe Charlotte Russe

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 1 pie with a diameter of 24 cm

Serving Size: 12-16 Slices

Recipe Charlotte Russe

Ingredients:

    Biscuit
  • 6 eggs
  • 200 gr castor sugar
  • 150 gr all purpose flour
  • powdered sugar to sprinkle
  • pinch of salt
  • Chocolate mousse
  • 250 gr dark chocolate
  • 500 ml heavy cream
  • 75 gr castor sugar
  • 150 gr egg white (of approx. 5 eggs)
  • Meringue
  • 65 gr castor sugar
  • 90 gr egg white (of approx. 3 eggs)
  • lemon juice (approx. 2-3 dropps)
  • pinch of salt
  • Decoration
  • white and dark chocolate to sprinkle (and/or to make shapes)

Directions:

    Biscuit:
  1. Preheat oven to 170°C or 325°F (no fan).
  2. To form the pie's edge, draw 4 horizontal lines on a sheet of parchment paper, meaning 2x2 horizontal lines with a space in between of approx. 7-8 cm (these lines represent the pie's height) and width of approx. 40 cm (these lines represent the pie's width which is in total 80 cm). Since my baking sheet is 43 cm in width, I've drawn 4 lines with a little space between both shapes.
  3. Line a baking sheet with the drawn parchment paper with the marked side upside down (like this the ink will not integrate the biscuit during baking).
  4. Seperate the eggs.
  5. Beat egg whites with 50 gr of sugar until stiff peaks, cover the bowl with plastic wrap and set aside.
  6. Mix the egg yolks with the remaining sugar untill foamy.
  7. Sift flour and salt in two steps above the bowl with the eggyolk mixture and use a spatula to combine.
  8. Add the egg whites little by little and use your spatula to combine.
  9. Fill your piping bag with a round piping tip of 1 cm with the batter.
  10. Pipe 7-8 cm high lines of batter on the marked parchment paper which is on the baking sheet. Make sure the lines are attached to each other (for security reasons, pipe some extra lines in case the biscuit should break).
  11. Sprinkle with powdered sugar and bake for 10 minutes.
  12. Carefully remove them from the baking sheet and set aside to cool.
  13. Meanwhile, take two new sheets of parchment paper and, on each sheet, draw two circles the size of the bottom of your round baking pan that you'll use at a later stage (diameter approx. 24 cm).
  14. Place the parchment paper on your baking sheet, the marked side up side down. Pipe a spiral inside the cirkel, from the center to the outside. Sprinkle with powdered sugar and bake for 10 minutes.
  15. Carefully remove them from the baking sheet and set aside to cool.
  16. Chocolate mousse:
  17. Put dark chocolate in a heatproof bowl and sit it over a pan of gently simmering water (au bain marie), making sure the water doesn touch the base of the bowl. Leave to slowly melt, stirring occasionally.
  18. Heat and stir egg whites and sugar in a separate bowl 'au bain marie' to a temperature of 60C until sugar has dissolved completely (in case you don't have a candy thermometer: test the mixture carefully between your fingers. When you don't feel the sugar crystals anymore, then the mixture is ready for further use).
  19. Take the egg white/sugar mixture off the heat and mix until smouth and silky (it has to increase 8x its original volume).
  20. Take the melted chocolate off the heat and let cool a bit (it has to remain liquid).
  21. Meanwhile beat the cream in a (clean) bowl until slightly thick and just whipped.
  22. Add melted chocolate carefully to the egg white/sugar mixture with a spatula (IMPORTANT!! Be sure the base of the bowl with chocolate is completely dry to prevent drops of water falling into the egg white/sugar mixture).
  23. Add a dash of whipped cream to egg/chocolate mixture and stir gently so the mixture can adjust itself to the temperature of the cream.
  24. Add rest of whipped cream and mix carefully with a spatula.
  25. 1st Finish:
  26. Put the baked biscuit edges against one another on the inside edge of your baking pan (cut to the right size if necessary).
  27. Put one baked biscuit bottom in your baking pan (again cut to the right size if necessary).
  28. Put half of the chocolate mousse on top op of the biscuit bottom which is in the baking pan.
  29. Put the second baked biscuit bottom in your baking pan (again cut to the right size if necessary).
  30. Cover this biscuit layer with the remaining chocolate mousse.
  31. Store in fridge to stiffen.
  32. Meringue:
  33. Heat and stir egg whites and sugar in a separate bowl 'au bain marie' to a temperature of 60°C until sugar has dissolved completely (in case you don't have a candy thermometer: test the mixture carefully between your fingers. When you don't feel the sugar crystals anymore, then the mixture is ready for further use).
  34. Take the egg white/sugar mixture off the heat, add some drops of lemon juice and mix until smouth and silky (it has to increase 8x its original volume).
  35. 2nd Finish:
  36. Carefully remove the cake from the pan.
  37. If necessary, cut the biscuit edge up to the same level of the upper chocolate mousse layer (like this the top of the cake will have a nicely straight topside).
  38. Fill a piping bag with a round tip of 1 cm with the meringue.
  39. Pipe dots on top of the cake and use a little blowtorch for colouring the meringue.
  40. Decorate with some white and/or dark chocolate curls and/or chocolate shapes to choice.
http://murielsbakingpassion.com/charlotte-russe/

Leave a Reply

Your email address will not be published. Required fields are marked *