Charlotte, a dessert dating back to the 17th century, was first invented by an English butcher and named after Queen Charlotte.Charlotte started out as an apple-infused breadcrumb, and then, in France, the famous chef Calem began to use Charlotte in his newly invented dessert cake based on gel-coated dough with finger biscuits, which is the Charlotte cake we still enjoy today.

WHAT YOU NEED

Ingredients

Low powder 90 grams
Three eggs.
75 grams of fine sugar
A little sugar.
2 to 3 drops of lemon juice
20 grams of fine sugar
200 grams of cream
Fresh fruit in moderation

How TO MADE Fresh fruit charlotte

Steps 1 to 4

1. Separate the egg yolk protein.

2. 30 grams of sugar and egg yolk are mixed with eggs to melt the sugar completely.

3. The protein is mixed with a few drops of lemon juice to form a thick bubble.

4. Add 45 grams of refined sugar three times until dry foaming, about 9 distributions.

Steps 5 to 8

5. (See the picture, pulling up the head of the egg in a solid inverted triangle shape)

6. Take 1/3 of the protein and mix it evenly in the egg yolk dough.

7. Pour back into the protein and stir quickly and evenly.

8. A low percentage of screened powder is occasionally sprinkled on the surface of the dough.

Steps 9 to 12

9. Shake the dough gently until it is even.

10. The cake paste is placed in a bag of flowers, squeezed together with a round flower mouth on a baking tray covered with oil cloth, neatly striped, lightly sprinkled with sugar powder, left slightly to dissolve the sugar powder, and sprinkled again.

11. The oven is preheated at 200 degrees, the middle layer is baked for about 8 to 10 minutes until the surface is colored; in the same way, a round flower mouth is pressed into a round cake-shaped baking method on a pan covered with oil cloth.

12. After cooling the cake, the bottom is cut unevenly, and the finished product is about the same height as the mold.

Steps 13 to 16

13. Strawberry cream refrigerated for more than 12 hours, removed, shaken, poured into a waterless, oilless container, added 20 grams of sugar, beaten medium-speed to 8-9 ounces.

14. Cut the baked, cooled round cake into a suitable size and place it at the bottom of the round shape; surround the side with finger biscuits and fill it with whipped cream and fruit.

15. This is repeated until the surface of the cake is decorated with pieces of fresh fruit, and the ribbon is used to tie the cake.

16.

Handy cooking tips

　　Do not bake twice too long apart, otherwise the protein is easy to disintegrate.