Charlotte alla frutta

Ladyfingers around the cake

Sponge cake dipped in vanilla

Lemon and vanilla cream with red fruit

Sponge cake dipped in vanilla

Lemon and vanilla cream with red fruit

Red fruit and neutral gelatin

Ingredients

Sponge cake

g 300 SUGAR

g 360 EGGS

n 2 VANILLA BEANS

n 2 GRATED LEMONS (WHISK)

g 200 EGG YOLK (INCORPORATE SLOWLY)

g 200 WHITE FLOUR 00 WEAK

g 200 STARCH (SIFT)

vanilla dipping

g 200 WATER

g 200 SUGAR (BOILED)

n 1 ORANGE ZEST

g 100 LIQUOR NAVAN

lemon and vanilla Bavarian cream
g 30 RICE STARCH

g 200 EGG YOLK

g 200 SUGAR (WISK)

g 500 Cream

n 1 VANILLA BEANS

g 500 MILK (BOIL, INCORPORATE AND COOK)

g 10 GELATIN (SOFTEN IN COLD WATER)

n 2 LEMONS (GRATE)

g 50 LEMON JUICE

g 600 WHIPPED CREAM WITHOUT SUGAR

Ladyfingers around the cake

g 190 EGG YOLK

g 120

SUGAR

n 1 VANILLA BEANS (WISK)

g 380 EGG WHITE

g 95 SUGAR (WISK)

g 180 WHITE FLOUR 00

g 65 STARCH (SIFT)

Preparation
Sponge cake

Put the first four ingredients in the planetary mixer and add the egg yolk one by one; sift the flour with the starch: gently fold everything with a spoon spatula while interspersing the mixed flour. Cook at 190°C open throttle for 18-20 minutes in traditional 4 cm high molds.

Vanilla dipping

Boil water with sugar and orange peel: add the liquor when the liquid is cold.

Vanilla and lemon Bavarian cream

Mix the egg yolks, sugar and rice starch; boil the milk, cream and the vanilla beans. Incorporate the two masses, cook at (82°C): finally, add the softened gelatin, the grated lemons and the juice. When the mass has reached a temperature of 30-32°C incorporate the whipped cream. In every cake of diameter 22cm add 100 g of mixed red fruit.

Ladyfingers around the cake

Put the egg yolks, sugar and vanilla beans into the planetary mixer; whip the egg whites with the sugar until stiff peaks form, gently fold the two masses, then add the sifted flour and starch. Model on Pavoflex baking molds with a mm 10 tip piping bag some attached sticks 4 cm long, dust the surface with 50% granulated sugar and 50% caster sugar before cooking at 210-220°C open throttle for 10-12 minutes.

Assembling

Ladyfingers around the steel cake ring 2) Sponge cake dipped in vanilla on the bottom of the cake ring 3) Vanilla and lemon cream placed on the sponge cake and red fruit spread out 4) sponge cake dipped in vanilla placed on the cream 5) Vanilla and lemon cream placed on the sponge cake Tear-down-freeze-store 6) Decorations: fill the empty inner spaces with red fruit and spray neutral gelatin. A ribbon with the company’s brand name will be put around the cake. It is advisable to use a cardboard disc no bigger then 5 mm.