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Wild Berries Charlotte Cake: A Royal Dessert for Any Occasion
Looking for an elegant and delicious dessert for a special occasion? The Sarlota Cake with Berries is the perfect answer! With fluffy sponge cake layers, a smooth mousse, and fresh berries, this cake will conquer both your eyes and taste buds. The combination of the rich texture of the mousse and the intense flavor of the berries creates an unforgettable culinary experience.
Why choose the Sarlota Cake?
- Versatile: It can be adapted to any season, replacing the berries with other fresh fruits.
- Elegant: The decoration with Savoiardi biscuits and fresh fruit makes it perfect for special occasions.
- Tasty: The combination of flavors and textures makes it irresistible for both adults and children.
Ingredients:
For the cake:
- 2 sheets of vanilla sponge cake (you can use your own recipe or a ready-made one)
- 24-25 Savoiardi biscuits
For the mousse:
- 170g whipping cream (35%)
- 80g berry puree (from approx. 140g frozen berries)
- 10g sugar
- 6g gelatin + 36g water
- 126g whipping cream (35%)
- 2 egg yolks
- 10g sugar
- 38g egg whites
- 38g sugar
- 100g fresh berries, cut into cubes
- Zest of 1/2 lemon
- 1 teaspoon vanilla paste
For the coulis:
- 100g berry puree (from approx. 180-200g frozen berries)
- 20g sugar
- 2g gelatin + 12g water
For decoration:
- Fresh fruit of your choice
Necessary utensils:
- Bowls
- Mixer
- Saucepan
- Sieve
- Spatula
- Cake ring (16 cm diameter)
- Cling film
Instructions: Prepare the cake layers and Savoiardi biscuits: Cut the biscuits to the same size to fit around the cake. Prepare the mousse: Hydrate the gelatin: Soak the gelatin in cold water. Heat the puree: Mix the berry puree with sugar and heat until it boils. Prepare the egg cream: Beat the egg yolks with sugar, then gradually add the hot cream. Cook over low heat until slightly thickened. Incorporate the gelatin: Melt the gelatin and add it to the egg cream. Beat the egg whites: Beat the egg whites with sugar until stiff peaks form. Combine all ingredients: Mix the berry puree, egg cream, meringue, fresh fruit, lemon zest, and vanilla. Fold in the whipped cream: Gradually add the whipped cream and fold in gently with a spatula. Assemble the cake: Place a cake ring on a serving plate. Place one sheet of sponge cake in the ring. Pour half of the mousse over the cake. Place the second sheet of sponge cake. Pour the rest of the mousse. Refrigerate the cake for at least 30 minutes. Prepare the coulis: Hydrate the gelatin in cold water. Heat the berry puree with sugar until it boils. Add the melted gelatin and mix well. Let the coulis cool. Finish the cake: Remove the cake from the refrigerator and pour the coulis over it. Arrange the Savoiardi biscuits around the cake. Decorate with fresh fruit. Refrigerate the cake for at least 2 hours before serving.
Tips: For a more intense flavor, you can use a mix of berries (blueberries, raspberries, blackberries). If you don't have time to prepare the sponge cake, you can use a ready-made one. For a lighter texture, use a mixer with paddle attachments to beat the egg whites and cream.
The Sarlota Cake with Berries is more than just a recipe; it's an invitation to explore the culinary world and create memorable moments. With its combination of flavors and textures, this cake will conquer even the most demanding gourmets. So don't hesitate to try it and surprise your guests with a delicious and elegant dessert! Happy baking and enjoy!
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