Charlotte Russe Cake
Enjoy the summer with this delicious Charlotte Russe Cake with Summer Fruit recipe. This classic French pastry is delicious for a festive occasion or a picnic. The soft base, creamy strawberry bavarois, and delicious summer fruit such as strawberries, raspberries, and blueberries combined with the ladyfingers is an irresistibly tasty combination.
Ingredients
Bottom
- ½ pound Digestive biscuits
- 1 stick butter melted
Sides
- ½ pound ladyfingers
Strawberry bavarois
- 1 ⅔ tablespoon gelatin powder
- ¾ cup milk
- 2 cups frozen strawberries
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 4 tablespoons sugar
- 2 cups Greek yogurt
Strawberry jelly
- 2 teaspoons gelatin powder
- 1 teaspoon lemon juice
- ¼ cup sugar
- 1 ¾ cups frozen strawberries
Garnish
- ½ pound summer fruit such as strawberries, raspberries, blueberries, etc.
Ingredients you need per step are listed below the step in Italic
Instructions
Bottom
- Cut a sheet of baking paper round, place it on the bottom of a 10-inch (24 cm) springform tin, and put the ring around it.
- Finely grind the Digestive biscuits in the food processor and mix them with the melted butter.½ pound Digestive biscuits, 1 stick butter
- Spread over the bottom and smooth with the back of a spoon.
- Place in the fridge for 15 minutes to firm up.
Sides
- Place the ladyfingers against the side of the spring form.½ pound ladyfingers
Strawberry bavarois
- Place the gelatin in two tablespoons of cold water to soften it.1 ⅔ tablespoon gelatin powder
- Bring the milk to a boil and turn off the heat. Add the gelatin and stir it into the milk.¾ cup milk
- Purée the strawberries until fine.2 cups frozen strawberries
- Beat the cream with the vanilla and sugar in a bowl until stiff.1 cup heavy cream, 2 teaspoons vanilla extract, 4 tablespoons sugar
- Put the yogurt in a second bowl and mix the strawberry purée and gelatin milk mixture.2 cups Greek yogurt
- Now add the whipped cream and spatula it through the yogurt.
- Pour into the spring form and set it in the refrigerator for at least three hours.
Strawberry jelly
- Soak the gelatin in two tablespoons cold water.2 teaspoons gelatin powder
- Purée the frozen strawberries and put them in a saucepan with the sugar and lemon juice.1 teaspoon lemon juice, ¼ cup sugar, 1 ¾ cups frozen strawberries
- Heat, while stirring, until boiling. Turn off the heat and strain the strawberries to remove the seeds.
- Squeeze out the gelatin and stir it through the sieved strawberries.
- Pour over the cooled strawberry bavarois. Put the spring form back in the fridge for at least 90 minutes to stiffen again.
To serve
- Remove the side of the spring form.
- If you like, you can tie a ribbon around the Charlotte Russe. This is how it keeps its shape.
- Divide the fruit over the top of the jelly.½ pound summer fruit
- Serve immediately.
NOTES
1. Substitutions
- Greek yogurt: You can also use quark.
- Vanilla extract: Can be replaced with two teaspoons of vanilla sugar.
- Frozen Strawberries: You can also replace them with fresh strawberries.
- Tropical twist: Replace the summer fruit with pineapple, mango, and passion fruit.
- Citrus fruits: Instead of raspberries, strawberries, and blueberries, you can also use slices of orange and grapefruit. Wonderfully fresh in the summer.
- In winter: Tasty apples and pears with cinnamon topping. Therefor, cook apple and pear cubes for 10 minutes in a bit of water. Sprinkle the Charlotte with cinnamon for a great result.
- Refrigerator: The Charlotte russe with summer fruit can be stored in the refrigerator for up to 2 days. Because this is a humid environment, the ladyfingers, and the bottom, become a bit softer. So fresh food is the best!
Nutrition
Calories: 571kcal | Carbohydrates: 65g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 132mg | Sodium: 321mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1088IU | Vitamin C: 41mg | Iron: 3mg
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