https://youtube.com/watch?v=6Sxve4sRpmU
I was last week in Dublin City Center and saw
this very gorgeous cake which had a lot of strawberry mousse and then a little bit of pastry
dough and i checked its name and it’s called a charlotte can you really imagine calling a cake
a name like Charlotte the odd moments you’re gonna get in you’re gonna go somewhere and say I really
enjoy eating charlotte it could even get worse let’s say you just went to the family butcher
and you’re telling your friend of like you know I went to the family butcher and
now couldn’t have a piece of chocolate i mean come on seriously it is still a very
nice cake and i’m gonna bake today such a delicious Gluten-free Charlotte Cake that it
will fool everyone to think it’s the real deal now what is a Charlotte Cake I never knew what is
a Charlotte Cake so a Charlotte is a Trifle it’s a British invention well the British claimed
that the Charlotte Cake was really made out of old stale bread hmm tempting right and then
added with fruit jams and other things with it since then though we have made some improvements
and they’re different charlotte recipes I’m gonna make my Charlotte with the ladyfingers and a
vanilla sponge cake because i want to have the opposite of textures I want the crunchiness of
the ladyfingers and the softness of the sponge cake and then certainly the creaminess of the
filling to get started on the Charlotte Cake i’m going to use my vanilla sponge cake recipe
and the ladyfingers i created last week and the first thing i have to do is assemble them for that
i’m going to place my pre-baked sponge cake and i have the recipe in my sponge cake series on
a cake bottom and place a cake ring around it and I’m thinking I probably have to put the
ladyfingers around the sponge cake and then pour my moves into it so this seems to be a
little bit unstable so let’s reverse the idea and I’m gonna pour first the strawberry mousse let
it settles and then adds the ladyfingers at the end that’s probably how they’re meant
to do it but hey live and burn to stabilize my strawberry mousse I’m going to
use gelatin and to start and set up my gelatin I’m going to pour first half a cup of water
into my pot and I’m gonna sprinkle one package of gelatin over the cold water and i’m gonna set
it aside so the gelatin can soak up all the water and that takes about five minutes you can see
how nicely the gelatin has absorbed the water and the only thing I have to do is now heat it up
I need to make sure I don’t bring it to a boiling or the simmering point because then I pretty much
destroyed the gelatin and if you want to learn more about gelatin check out my black forest
cake so i’m gonna put the stove on low heat when I’m dissolving the gelatin and you can see how it
bubbles up a little bit anymore but you can also when i swivel the pot you can see there barely any
granules left so the gelatin is pretty good now and while the gelatin is cooling down I’m gonna
start beating my whipped cream you can do this all with a handheld mixer but I prefer to use my stand
mixer because it just makes it easier so I’m going to pour in almost 500 milliliters I’m going to
probably try to keep a quarter cup which is about 50 milliliters and on a low setting I’m gonna
start whisking the heavy cream the heavy cream reached a soft peak and I’m gonna add now the
sugar I’m gonna continue whipping the heavy cream and I’m gonna add now the strawberry puree and I’m
showing you how I’m making the strawberry puree in my Royal Charlotte Cake recipe sometimes i find
it faster to just quick use my spatula to mix the strawberries in sometimes in a stand mixer the
heavy cream or the butter gets stuck to the bottom so with a spatula i can loosen that up a little
bit i’m going to quick check the flavor i may need more sugar depending on how ripe the strawberries
work the sugar is right on I’m gonna add one a teaspoon of my homemade vanilla extract I started
making my own vanilla extract because I went through so much but commercially store-bought
ones going to be a bit more intense so adjust it a little bit to your flavor so I’m checking
my gelatin and it has cooled down a little bit and what I’m going to do is I’m going to add
now the rest of my heavy cream to the gelatin to reduce the temperature even more so ideally
the gelatin the heavy cream have the same temperature as the mousse that will prevent the
gelatin to form clumps in the mousse so now I’m gonna add the gelatin with the heavy cream to the
mousse ‘m gonna quick use a whisk to combine it so I’m gonna pour the mousse now and I’m gonna
shake it a little bit to get it to level out here we go and now I’m gonna let the mousse sit so now
I’m gonna transfer to moves either in the freezer for like 10 20 30 minutes until the gelatin has
set but keep an eye on it if you put in a freezer because you don’t really want to make strawberry
mousse frozen ice cream cake i’m gonna put it in the fridge for three-four hours while I’m going
for a walk and then when I come back I’m going to add the ladyfingers i just took out the cake out
of the fridge and now with my cake nut i’m going to carefully release the cake from the cake
ring and carefully take the ring off the cake the mousse is nicely set and I’m gonna start
now adding the ladyfingers and oh my god this is so much easier than trying to put in
the lady fingers and then pouring the mousse i have here also some fresh strawberries
which i would like to use for decoration so I’m gonna stem them but they’re really big
I mean they’re almost too big for decoration so i’m trying to figure out what i’m gonna do so
i think i’m gonna slice them i’m gonna start decorating with them now i’m just missing the
whipped cream to finish up the cake i’m also gonna prep some gelatin for my heavy whipped cream which
I’m gonna use it for decoration you really don’t have to do it if you’re going to plan on serving the
cake the same day but i’m going to bring it over to some friends and i don’t know if they’re going
to eat it all today and our whipped cream here in Ireland what I notice is that it doesn’t help
to have some gelatin in it to keep its form i’m gonna whip now a little bit of heavy cream
for my decoration i’m gonna measure about a cup which will be a little bit too much and i’m gonna
whisk my heavy cream with my handheld mixer and add the gelatin now I have my whipped cream and
you can see how much stiffer it is than my mousse it doesn’t move anymore in the jar and that’s
how stiff i want it to be so i can easily pipe it now a small little trick i’m gonna check
which ladyfingers are a little bit loose and if so I’m gonna add a little bit of whipped
cream to glue it to the cake I’m getting ready to do the final decoration on my cake and I’m gonna
fill some of the heavy creams into a piping bag to pipe some rosettes I’m gonna start piping
the rosettes at the edge of the cake and work my the way around it I grabbed also some mint leaves for
final decoration so here’s my strawberry charlotte I am ready for summer and to bite into this
deliciousness i hope you enjoyed watching this video and I’m curious to learn much more about
gluten-free baking and if so subscribe to my channel and check the bell to get notifications
about any upcoming videos and if you have a great recipe which you would like me to try out to make
gluten-free please share it below in the comment box and I’m happy to try it out and see what
I can come up with and I see you next week bye
Leave a Reply