I love Korean Strawberry for they are always sweet and juicy and they are in season right now. I made this Charlotte Aux Fraises or Strawberry Charlotte for YN’s birthday last weekend. This lovely cake is full of sweetness and fragrance from the fresh strawberries. It is light and smooth, just melts in your mouth. Definitely a keeper for sure 😉
Charlotte Aux Fraises (Strawberry Charlotte)
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- Cake Base
- 100g Digestive biscuits
- 60g Melted Butter
Strawberry Yogurt Mousse - 15g Gelatin powder + 3 tbsp water
- 330g Fresh strawberry
- 100ml water
- 85g Egg white
- 80g Sugar
- 110g Plain yogurt
- 160g Fresh topping cream (non-diary cream)
- 100g Whipping cream (diary cream)
To Decorate - Lady Fingers
- Fresh strawberries (about 600g)
- Snow powder or icing sugar
Instructions
- Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan (8 inch spring form pan) and chill in the refrigerator for later use.
- Soak gelatin powder with 3 tbsp water for 5 minutes. Rinse strawberries and cut into pieces and puree it with 100ml water in a food processor or liquidizer.
- In a sauce pot light boil strawberry puree under medium heat. (Add soaked gelatin into it when strawberry is almost boiled and stir with a hand whisk till gelatin dissolved). Remove strawberry puree once it is boiled and leave to cool in a larger bowl.
- Make Meringue: Whisk egg white at medium speed until foamy. Then, add in sugar gradually and whisk until soft peak form. Leave aside for later use.
- In another mixing bowl, whisk fresh topping cream and whipping cream together until soft peak form. (you can also use all 260g fresh topping cream instead if you prefer a sweeter mousse).
- Sift yogurt first. Then fold it in the strawberry puree. Add in meringue and whisked cream and mix well.
- Pour mixture into the cake tin and refrigerate for at least 3 hours or overnight.
- Decorate with strawberries and sift some snow powder on top.
- Cut one end or half of the lady fingers (depending the height of your cake) with a sharp knife. Then line them up around the cake and tie up with a ribbon.
3.5.3226
草莓夏露蕾特
Prep time
Cook time
Total time
Author: Ann Low
Serves: 35 mins
Ingredients
- 饼低
- 100克 消化饼干碎
- 60克 融化牛油
- 草莓优格慕斯
- 15克 鱼胶粉 （吉利丁粉）+ 3 汤匙水
- 330克 新鲜草莓
- 100毫升 水
- 85克 蛋白 （约2粒全蛋）
- 110克 细砂糖
- 110克 原味优格
- 160克 植物性鲜奶油
- 100克 动物性谈奶油
- 装饰
- 手指饼
- 新鲜草莓 （约600克）
- 防潮糖分或糖粉
Instructions
- 用手把饼干碎与融化牛油抓匀，压入（8寸）活动蛋糕盘底部，压平压紧。铺好饼干后，放入冰箱备用。
- 草莓优格慕斯 - 将鱼胶粉+3汤匙水浸泡5分钟.。冲净草莓切小块状和100毫升水搅打至浆。
- 将草莓浆用中火微煮滚马上离火，放入另一个大碗中待凉。（当草莓浆将要滚的时候，加入浸泡好的鱼胶粉，搅匀至融化即可）。
- 蛋白霜 - 将蛋白打起至小泡沫，细糖分次加入，打至湿性发泡至7成状态，提起蛋白时，蛋白端尖会程构形，备用。
- 在另一个干净的碗，将植物性鲜奶油和动物性谈奶油混匀打发至7成状态，就是奶油端尖会程构形。（如喜欢奶油更甜的话，可以用260克鲜奶油，就不要加谈奶油）。
- 将原味优格筛入草莓浆里混匀。然后把蛋白霜和打发奶油倒入，再翻拌均匀即可。
- 将混合物倒入饼摸内，放入冰箱冷藏3个小时或隔夜。
- 从冰箱拿出蛋糕，在草莓优格慕斯上加上新鲜草莓作装饰，再筛上防潮糖粉。
- 用小刀将手指饼的一头切平，然后把手指饼围在蛋糕边，再用丝带围圈打个美丽的结就完成了。
3.5.3226
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