INGREDIENTS
- For the biscuit:
- – Whites 5 pcs.
- – Yolks 5 items.
- – Sugar 150 g.
- – Flour 150 g.
- For the raspberry mousse:
- – Raspberry pulp 375 g.
- – Gelatin 20 g.
- – Crema 390 cc.
- Italian meringue:
- – Whites 4 pcs.
- – Sugar 240 g.
- For termination:
- – Shine gel 180 g.
- – Strawberries 300 g.
- – Raspberry marmalade.
Take pleasure in this unimaginable charlotte cake with Italian meringue, biscuit and raspberry mousse. Stunning and scrumptious!
PROCEDURE:
For the biscuit:
1. Blanch the yolks with half the sugar, beat the egg whites till stiff with the opposite a part of the sugar. Combine each preparations in an enveloping method.
2. Add the sifted flour and punctiliously combine
3. Distribute a disc the dimensions of the mould on a tray with silicone paper. With the remaining make chained vanillas.
4. Cooking at 190 levels for 7 minutes. It ought to brown.
Italian meringue:
2. Beat the cream ¾ and reserve within the fridge.
3. Warmth the pulp and add the dissolved gelatin. Combine the nice and cozy pulp with the Italian meringue and on the finish add the cream.
4.To assemble, place the biscuit disc within the middle of the bottom, and line the facet with the vanilla. On the biscuit, place a skinny layer of raspberry jam and pitted cherries.
5. Mildew the mousse right into a 24 cm waist with the bottom biscuit. If you’re going to freeze it
You possibly can place an acetate waistband on the facet to facilitate removing from the mould.
6. Unmold as soon as very chilly.
For termination:
1. As soon as the cake is frozen, soften the glitter within the microwave and canopy the floor of the mousse, ensuring it’s neat.
2. Adorn with strawberries and blueberries and punctiliously unmold.
3. Reserve within the fridge till able to serve.
