INGREDIENTS
For cat tongue biscuits:
1 cup flour
4 egg yolks
4 egg whites
1 tea glass of granulated sugar
30 grams of granulated sugar (to be used in different places)
2 tea glasses of powdered sugar
For the cream:
Half a glass of flour
500 ml. milk
40 grams of butter
8 egg yolks
1/2 teaspoon vanilla
30 grams of corn starch
For the sponge cake:
200 grams of powdered hazelnuts
240 grams of egg white
180 grams of powdered sugar
100 grams of granulated sugar
1/2 teaspoon vanilla
70 grams of flour
For the above:
500 grams of strawberries
2-3 sprigs of mint
Strawberry Charlotte
DIRECTIONS
For the sponge cake; Sift the flour, hazelnut powder, powdered sugar and vanilla into the bowl.
Mix the egg whites and granulated sugar in a different bowl to form a meringue consistency.
Add the flour mixture, spoon by spoon, into the meringue.
Put baking paper around the edges of the pastry circle and transfer the sponge cake you prepared into the mold.
4Bake in a preheated oven at 160 degrees for about 30 minutes.
After the sponge cake is baked, let it cool at room temperature.
For the cream; Boil vanilla and milk in a small saucepan.
Beat granulated sugar and egg yolks in a separate glass bowl.
Add flour and starch and mix. Slowly add the boiled milk mixture to the eggs and mix quickly.
Cook the cream in a double boiler, stirring occasionally.
For cat tongue biscuits; Mix 30 grams of granulated sugar and egg yolk with a mixer.
In another bowl, mix 70 grams of granulated sugar and egg white.
Mix both mixtures together with a spatula. Then add the sifted flour and mix. Put the mixture you prepared into a squeeze bag.
Pipe the mixture onto a baking tray lined with baking paper to a thickness of 10 cm.
Add plenty of powdered sugar and bake in a preheated oven at 190 degrees for 10 minutes.
Divide the cooled sponge cake into 3 equal parts. Place the first layer of sponge cake on a serving plate and pour cream on it.
Place chopped strawberries on top. Add cream and sponge cake again. Continue this process until the sponge cakes are finished.
Spread the edges of the three-layer cake with cream. Place the cooked cat tongue biscuits perpendicularly to the edges of the cake.
Decorate again with strawberries and mint and serve. Enjoy your meal.
What are the Tips for Strawberry Charlotte Recipe?
You can also use ready-made cat tongue.
Be sure to cool the sponge cake. Otherwise, the consistency of the cream will deteriorate.
While preparing the cream, mix the egg yolks in a double boiler.