Strawberry Charlotte Cake

 

(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".