Strawberry Charlotte Cake

 

Pastry Cream

Ingredients 

• ½ Cup Sugar
• ¼ Cup Sugar
• Pinch Salt
• 2 Egg Yolks
• 1 Cup Milk
• 1 Tablespoon Butter
• 1 Teaspoon Vanilla
• Whipping Cream
• 200 ml Whipping cream
• Condensed milk according to sweetness
• 1 Teaspoon Vanilla essence 

 Directions 

• In a sauce pan add sugar, corn flour and salt and mix well.
• Mix egg yolks and milk.
• ( Both egg yolks and milk should be at same temperature. ie, Either cold or at room temperature)
• Pour egg and milk mix into sauce pan while stirring.
• Stir and mix well.
• Add the butter.
• Turn on the flame and Cook on medium flame by stirring continuously.
• It'll start thickening.
• When it starts bubbling cook for 1 - 2 minutes more stirring continuously.
• Turn off the flame
• Add vanilla and mix well.
• Sieve and pour in a bowl.
• Cover with cling wrap.
• Cling film should touch the custard.
• (to avoid formation of thin film on the top)
• Refrigerate atleast for 2 hours.
• Whip the whipping cream.
•  It'll be very thick, so beat well till it becomes silky smooth.
• Fold in the whipped cream

Whipping Cream

• Mix Whipping cream, condensed milk and vanilla and whip till it forms smooth peaks.

💞Place the whipping cream, bowl, beater blade in freezer for 10 minutes before whipping.

💞Make sure the room is cold and without much humidity for the cream to get whipped perfectly.

💞I usually do this before cooking anything , also reduce the a/c temperature to 20-23°c

Sponge Cake

Ingredients 

3 Eggs Separated 

90g  Cake Flour (¾ Cup Flour+ 2 Tablespoon Corn starch)

90g Sugar ( ¾ Cup raw sugar)

Pinch salt

1 Teaspoon Vanilla essence

30ml Milk ( 2 Tablespoon)

30ml Oil ( 2 Tablespoon)

Directions 

Grease a baking Pan

Pre-heat the oven at 200°C

Separate the Eggs

Beat the egg whites by adding sugar in 3 batches and forn the meringue.

Mix egg yolks, vanilla, milk, oil and a pinch of salt.

Add egg yolk mix to the meringue and mox till combined.

Sift and add the flour and fold in.

Pour into baking pan and bake at 180°C oven for 30- 35 minutes or till done.

Ie, toothpick inserted comes out clean.

Allow it to cool on a wire rack.

Cut into 2 pieces ( horizontally)

Strawberry sauce

Ingredients 

• 3-4 Tablespoon Strawberry Jam
• 3-4 Tablespoon boiling hot water

Directions

Add hot water to jam and mix well without any lumps.

( These Measurements are approximate, adjust according to taste)

• 15-20 Lady Finger biscuits 
• Milk to dip the lady finger biscuits

I assembled the cake using the cake ring.

Assembling

• Place 1 half of the cake inside the ring, spread strawberry sauce on the cake.
• Lightly Dip the lady finger biscuits in milk and place them vertically around the edge of the cake. ( Use a cake ring to hold them properly.)
• Spread half of the pastry cream on top of the cake.
• Place the other half of the cake.
• Spread strawberry sauce on top.(I've added little leftover milk used to dip the lady finger biscuits also on top of the cake.)
• Spread other half of the pastry cream.
• Place sliced sweet strawberries on top.( I've sliced strawberry in half vertically)

Refrigerate and enjoy