Diva Tasting: Charlotte Russe Multiple Recipes and Info….

Charlotte Russe Multiple Recipes and Info

Charlotte russe recipe

Line the bottom and sides of a 9- inch springform pan with split ladyfingers (about 20), then sprinkle with 1/4 cup light rum. Chill while you prepare two recipes Basic Bavarian Cream; spoon into pan and chill 4 to 6 hours or overnight.

Unmold by removing springform sides and inverting on chilled platter. Garnish with fluffs of whipped cream and maraschino cherries. Serve out in wedges. Serves 12 to 15.

Basic Bavarian cream

Bavarian Cream is a cousin of mousses; it has a custard base, which mousses haven’t, also whipped cream, which mousses may or may not contain. Makes 6 to 8 servings.

1/2 Cup Sugar
1 Envelope Unflavored Gelatin
1-1/2 Cups Milk
3 Egg Yolks, Lightly Beaten
1 1/2 Teaspoons Vanilla
3/4 Cup Heavy Cream
2 Tablespoons Confectioners’ Sugar

Mix sugar, gelatin, and milk in the top of a double boiler and heat over simmering water until steaming hot. Mix a little hot mixture into yolks, return to double boiler top, and cook and stir 3 to 5 minutes until mixture coats the back of a metal spoon.

Off heat, mix in vanilla; cool. then chill, stirring occasionally, until mixture mounds when dropped from a spoon. Whip cream with confectioners’ sugar until stiff peaks form. then fold into custard mixture.

Quick Charlotte russe dessert

From “The Fannie Farmer Cookbook”

1 Egg White
1/4 Cup Powdered Sugar
1/2 Cup Heavy Cream, Whipped
Flavor With Vanilla, Instant Coffee, Brandy Or Sherry
Ladyfingers Or Thin Strips Of Sponge Cake

Beat egg white until stiff. Fold in powdered sugar and whipped cream. Flavor to taste with vanilla, instant coffee, brandy or sherry. Line dessert glasses with ladyfingers or sponge cake. Fill with the Charlotte. Put a bit of preserved fruit in each glass or sprinkle with chopped nuts. Chill. Serves four.

Easy Cream Recipe

1 Egg White

1/4 Cup Powdered Sugar

1/2 Cup Heavy Cream, Whipped

1 Teaspoon Flavoring Of Choice: Instant Coffee, Brandy Or Sherry (flavor To Taste)

Ladyfingers Or Thin Strips Of Sponge Cake

Instructions

Beat egg white until stiff. Fold in powdered sugar and whipped cream.

Flavor to taste with vanilla, instant coffee, brandy or sherry. 

Line dessert glasses with ladyfingers or sponge cake. Fill with the Charlotte.

Put a bit of preserved fruit in each glass or sprinkle with chopped nuts. Chill. Serves 4

Chocolate Charlotte russe / Chocolate mousse cake

6 ounces (1 package) semi-sweet real chocolate morsels
18 whole blanched almonds
1/2 cup amaretto (apricot/almond liqueur)
2 envelopes unflavored gelatin
1/4 cup water
4 egg yolks
1/3 cup sugar
2 cups milk
4 egg whites, stiffly beaten
2 cups (1 pint) heavy cream, whipped
2 packages (3 ounces each) ladyfingers, split

Place chocolate pieces in a bowl. Place bowl in another bowl of hot water. Stir until chocolate is melted. Dip bottom half of almonds into chocolate and place on wax paper. Chill until firm. Gradually stir amaretto into remaining melted chocolate. Set aside.

In a saucepan. combine gelatin and water. Stir in egg yolks. sugar and milk. Stir over low heat until mixture thickens slightly and coats a metal spoon. Stir in chocolate mixture. Chill until mixture mounds. Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating top. Fold remaining cream into chocolate mixture. Chill until mixture mounds.

Line the bottom and sides of an ungreased 9~inch springform pan with split ladyfingers. Pour in chocolate mixture. Chill until firm. When ready to serve, pipe rosettes of reserved cream around outer edge of cake. Press a chocolate almond into each rosette. Chill until ready to serve. Makes one 9-inch torte.

The most delicious Charlotte russe is made from cake prepared at home. For this purpose, a simple water sponge cake is not only nicest, but most easily prepared.

To make this cake, beat the yolks of four eggs to a froth, add two cups of sugar gradually and beat the mass thoroughly until it is an even cream. Stir in half a cup of cold water, the juice of half a lemon or of an orange and the grated yellow outer peel. Sift half an even teaspoonful of soda and a whole teaspoonful of cream tartar with two cups of flour twice and stir this in.

Now fold in the whites of two eggs beaten to a stiff, dry froth. The other two whites are reserved for icing. Where lemon juice is used, only half a teaspoonful of cream tartar is necessary, as the acid of the lemon juice neutralizes part of the soda.

Bake this cake in two layers in round pans ten inches in circumference, and the remainder in a square-cornered tin for Charlotte russe. Put the two cakes together with any filling you prefer and serve them at any time

Sometimes the bottom of the mold is covered in the same way with overlapping circles of sponge cake. When the Charlotte is turned out of the mold, it presents a fluted border. It is easier, however, to line the mold with plain layers of cake half an inch thick, sealing it in any cracks or seams with icing. Use the square-cornered tin alone for Charlotte russe.

It is not possible to make a third of this cake as well as the whole recipe. The loaf of large cake is an “incidental” necessary in making Charlotte russe in this way.

Bake the cake very carefully until it is a light brown: do not let it become dry and hard. Split it for a Charlotte lining and let the crust side be the outside of the Charlotte.

It is the best plan to leave the bottom of an individual mold unlined. French confectioners sometimes cut the sponge cake used for lining a Charlotte in strips one inch wide and in length the depth of the mold. They arrange these pieces so that they each lap half an inch over one another around the inside, cementing each piece to the other with an icing made with part of the white of an egg thickened with powdered sugar

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