This Strawberry Charlotte cake is for my parents, and for all the parents in the world!

WHAT YOU NEED

Ingredients

30 grams of water
50 grams of fine sugar
One packet of black tea
Two eggs.
45 grams of low-fat flour
5 grams of cornstarch
Black tea powder 4 grams
Drops of lemon juice
A little sugar.
200 grams of cream
"250 grams of Mascarpene cheese"
A little salt.
Strawberries in moderation
18 finger cookies

How TO MADE Strawberry charlotte cake

Steps 1 to 4

1. The water is boiled and added to the black tea for about five minutes to boil the black tea concentrate.

2. Add sugar to the black tea juice, boil on the stove, do not stir;

3. Use after cooling

4. The protein and the egg yolk are separated, the protein is added with a little salt and lemon juice, the protein is sweetened three times, and the protein is brought to a dry foaming state, and the protein can be pulled out of the vertical tip after lifting the egg beater.

Steps 5 to 8

5. Add the egg yolk and stir gently evenly;

6. Add pre-screened low-strength flour, cornstarch and black tea powder, and gently and quickly stir evenly from the bottom up with a rubber scraper;

7. The remaining dough is squeezed into long strips of about 15 cm in diameter, (because the circular dough I squeezed was about 18 cm in diameter, later the long strips were not squeezed enough, the cake was replaced by finger biscuits around the edge), the surface is sifted with an adequate amount of sugar powder, the oven is preheated for 170, 15 minutes, until the surface is pale golden yellow, after cooling, transferred from the oven to the shelf.

8. The light cream is added to the fine sugar with an electric egg beater, which is sent to a soft foam, which just appears in the pattern (I'm over it);

Steps 9 to 12

9. The mascarpone cheese is stirred smoothly, then added to the light cream, stirred evenly with a rubber scraper, and prepared;

10. Cut your fingers eight centimeters long.

11. The finger biscuits are placed in the mousse circle to make the edge, the cake base is made into 15 cm, then placed in the bottom of the mousse circle, and the black tea syrup is brushed with a hairbrush on the bottom of the cake;

12. After pouring one-third, lay a layer of strawberries;

Steps 13 to 16

13. Put another slice of cake on top of the strawberry layer and brush over the black tea syrup;

14. Then pour in the remaining half and put it on the strawberries.

15. Finally, the remaining inside is poured all the way in, and the top is decorated with strawberries.

16.

Handy cooking tips

　　1 tablespoon of mascarpone cheese can be substituted for cream cheese, but I prefer the taste of mascarpone cheese, which is lighter and has no sour taste.2 This recipe is suitable for 15 cm mousse circles The mouse circle I use is adjustable, convenient and easy to use.