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 g.
- Italian meringue:
- – Whites 4 pcs.
- – Sugar 240 g.
- For termination:
- – Shine gel 180 g.
- – Strawberries 300 g.
- – Blueberries 50 g.
- – Recent cherries 300 g.
- – Raspberry marmalade.
Full recipe for this raspberry and cherry Charlotte cake spectacular! with biscuit, raspberry mousse and Italian meringue
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 thoroughly combine
3. Distribute a disc the dimensions of the mildew on a tray with silicone paper. With the remainder make chained vanillas.
4. Cooking: at 190ºC for 7 minutes. It ought to brown.
Italian meringue:
1. Put together an Italian meringue.
2. Beat the cream ¾ and reserve within the fridge.
3. For the raspberry mousse: 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 heart of the bottom, and line the aspect 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’ll freeze it, you’ll be able to place an acetate waistband on the aspect to facilitate unmolding.
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 thoroughly unmold.
3. Reserve within the fridge till able to serve.
