(for the sponge base)
100g unsalted butter, softened
150g caster sugar
3 medium eggs, at room temperature
90g ground almonds
40g self-rising flour, sifted
1 T Kirsch
(for the sponge fingers)
3 medium eggs, at room temperature, separated
large pinch of fine sea salt
75g caster sugar
1/2 t vanilla extract
75g plain flour
icing sugar, for dusting
(for the brushing syrup)
75g caster sugar
4 T water
1 T Kirsch
(for the strawberry mousse)
1.5 kg ripe strawberries
100g caster sugar
4 sheets leaf gelatine
1~2 t Kirsch
250 mL whipping cream, well chilled
(for the decoration)
100g white chocolate, chopped
[how to make]
(for the sponge base)
*Grease a 20cm springclip tin with butter and place a round baking paper at the bottom.
*Heat the oven to 350 degrees.
*Put the soft butter, sugar, eggs, ground almonds, flour and Kirsch into a bowl of a free-standing electric mixer fitted with the whisk attachment.
*Beat with the whisk attachment, until the mixture is smooth, light and creamy.
*Transfer the mixture to the prepared tin and spread it evenly.
*Bake in the heated oven for about 30 minutes until the sponge is golden and strating to shrink away from the sides of the tin.
*Run a round-bladed knife around the inside of the tin to loosen the sponge, then turn it out on to a wire rack and leave to cool conpletely.
*Wash the tin, ready to use later for assembling the cake.
(for the sponge fingers)
*Draw 2 sets of 'tramlines' 7.25 cm apart on each sheet of baking paper you have cut to line the baking sheets - these lines will help you make all the sponge fingers the same length as you pipe them.
*Turn the papers over and place on the baking sheets; the drawn lines on the underside should still be visible.
*Put the egg whites and salt into the thoroughly washed and dried bowl of the mixer fitted with the clean whisk attachment.
*Whisk the whites until they will stand in stiff peaks.
*Whisk in half of the sugar and continue whisking for a few seconds more until the mixture is stiff and glossy. Set aside.
*Put the egg yolks in another bowl and add the remaining sugar and the vanilla.
*Whisk until the mixture is very thick and has reached the ribbon stage.
*Using a large metal spoon or plastic spatula, fold the whites into the yolks in 3 batches.
*Sift the flour on top and fold in gently but thoroughly.
*Transfer the mixture to the piping bag and pipe fingers crossways between the tramlines so they are exactly 7.25 cm long, and barely toughing - the finger will spread as they bake, forming a continuous band.
*Your will need a spong-finger band about 60 cm long to form the side of the cake.
*Dust with plenty of icing sugar; then bake in the heated oven for 8 to 10 minutes until golden. (If necessary, rotate the sheets so the sponge fingers bake evenly.)
*Transfer the sponge-finger bands on their baking papers, to a wire rack and leave to cool.
(for the brushing syrup)
*Put the sugar and water into a smallpan.
*Set over low heat and stir gently until the sugar dissolves.
*Bring to the boil and simmer for 2 minutes.
*Stir in the Kirsch and leave to cool.
(for the pre-assembly)
*Completely line the springclip tin, base and sides, with clingfilm.
*Press the cake board into the base, on top of the clingfilm.
*Trim off the top of the almond sponge so ti is 1.5 cm high, then press it into the tin on top of the cake board, trimmed side up.
*Brush lightly with sugar syrup (save the remaining syrup for finishing).
*Set aside 12 of the best-looking strawberries for decoration.
*Hull and thinly slice 250g of the remaining berries and arrange over the sponge base.
*Cover the top of the tin with clingfilm and keep in the fridge whtil making the mousse.
(for the mousse)
*Hull and quarter 625g of the remaining strawberries.
*Put them into a medium-sized pan with sugar and cook gently, stirring frequently, for 5 to 8 minutes until soft and pulpy.
*Meanwhile, put the sheets of gelatine to soak in a bowl of cold water.
*Remove the pan from the heat and puree the soft berries using a food processor.
*Press through a sieve into a measuring jug - you will need 450mL.
*Return the measured puree to the pan and heat until almost boiling.
*Remove from the heat.
*Lift the gelatine sheets from the water and squeeze them to remove excess water; then add to the hot puree along with the Kirsch.
*Whisk in with a wire hand whisk until smooth.
*Leave to cool, stirring frequently, until starting to thicken.
*Meanwhile, whip the cream until it stands in soft peaks.
*As soon as the puree is cool, quickly fold it into the whipped cream using a plastic spatula, then pour the mousse on top of the strawberries in the cake tin and smooth the surface.
*Return the tin to the fridge for 10 minutes while you hull and thinly slice the remaining strawberries (except those reserved for the decoration).
*Arrange the slices in a pretty pattern over the top of the mousse.
*Lightly brush with any remaining sugar syrup.
*Cover and chill for about 1 hour until the mousse is set and firm.
(for the decoration)
*Gently melt the white chocolate, then leave to cool until warm but still fluid.
*Dip the reserved whole strawberries in the chocolate and leave to set on a sheet of baking paper.
(for the finish)
*When the mousse is set, unclip the tin and remove the sides.
*Carefully peel off the clingfilm and set the cake, on its card base, on a serving platter.
*Measure the outside circumference of the tin, then cut the 2 bands of sponge finger to make up the same length about 60 cm.
*Peel the bands away from the baking paper.
*Press the bands around the side of the mousse-topped cake so the sponge fingers are vertical, smooth base-side inwards.
*Tie the ribbon around the cake to hold the bands in place.
*Cover the cake lightly with clingfilm and keep in the fridge for up to 6 hours.
*Just before serving, arrange some of the chocolate-dipped strawberries in the center of the top and serve the rest separately.
-makes 8 to 10-
Note: I found this recipe in "The Great British: BAKE OFF".
Labels: cake recipe, charlotte cake recipe, Strawberry Charlotte Cake recipe
(for the Matcha Shortbread)
3/4 cup butter, softened
1/4 cup granulated sugar
1 t white miso paste
1 1/2 cups all purpose flour, sifted
1 T matcha
1/4 cup pistachios, finely chopped
(for the Berry Cream)
1/4 cup water
2 1/4 t powdered gelatin
2 cups coconut milk
2 T condensed milk or honey
1/2 t miso
4 T raspberry or strawberry jam
1 t lemon juice
1 drop red food coloring gel (optional)
(for the Toppings)
Matcha or red berry powder
Fresh raspberries or sliced strawberries
[how to make]
(for the shortbread)
*Preheat the oven to 350 degrees.
*Grease a 9" X 9" baking pan, or line it with parchment paper.
*In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and miso until well incorporated and fluffy, about 2 minutes.
*Add the flour and matcha and mix on medium - low speed until a dough forms.
*Fold the pistachios into the dough until eveny distributed.
*Transger the shortbread dough to the prepared pan.
*Firmly press the mixture evenly over the bottom of the pan, covering all edges and the sides.
*Use a fork to poke holes across the entire surface of the dough.
*Bake 15 minutes, until lightly browned and puffy.
*Remove from the oven and let cool 10 minutes.
*Cover and refrigerate 30 minutes.
(for the cream)
*Combine water and gelatin in a bowl.
*Let the gelatin bloom for a few minutes, then microwave 10 seconds, until melted.
*In a large bowl, add the coconut milk, condensed milk or honey, miso, jam, lemon juice, and optional food cloloring, and whisk until homogenous.
*Stir in the melted gelatin and mix until combined.
*Take the pan out of the refrigerator.
*Pour thre berry cream on top of the shortbread.
*Tap gently against the counter and smooth out the top with a spatula.
*Cover and refrigerate at least 4 hours or overnight.
(for the topping)
*Cut into 16 even pieces, and garnish with the optinala topping.
-makes 16-
Note: I found this recipe in "SUNSET" magazine.
Labels: bar cookie recipe, berry recipe, Matcha recipe
