Jewish Chronicle Recipes, cakes cakes cakes!!!

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Jewish chronicle charlotte and bake off
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JC summer recipe 2013, cakes

June 27th, 2013 and June  6th 2013

 White chocolate and red fruits charlotte

 Creamy and light dessert with summer berries, a sweet and sharp combination,  Make the day before 

200g of white chocolate

300ml of double cream

3 egg whites from 3 large eggs 

150g of raspberries

150g of blueberries

150g of blackberries

3 or 4 strawberries

250g of sponge fingers biscuits

50ml of milk

One vanilla pod 

One Charlotte or large jelly dish

  •  Prepare your charlotte dish by lining a small round piece of baking paper at the bottom of the dish
  • Warm the milk in a saucepan with the vanilla pod cut in half in the length
  • Break up150g of the chocolate in small pieces and melt it in a small bowl over boiling water (bain-marie), or in the microwave for one minute, stir, and an additional minute if it is not completely melted; do not melt it for two minutes in one go as the chocolate might burn in the microwave
  • Whip the double cream until it is fluffy and not to firm
  • Whisk the egg whites until firm
  • Mix the chocolate with the cream and the egg whites with a wooden spoon to make sure you keep the fluffy and light texture of the eggs
  • Keep aside 50g of each fruits, and the strawberries to decorate the Charlotte when it will be out of the dish the following day
  • Start creating the Charlotte; add some chocolate mousse at the bottom of the dish
  • Dip enough sponge finger biscuits in the vanilla milk to put all around the dish, the sugary side outside to be visible when you will get the Charlotte out the dish
  • You then need to alternate layers of red fruits, white chocolate mousse, biscuits, finishing with the cream at the bottom; you need to use all the ingredients
  • Leave overnight in the fridge
  • To get the cake out of the dish, put some hot water at the bottom of your sink
  • Leave the cake at the bottom of the sink for two minutes
  • Put a serving plate on top of the Charlotte cake and turn over the dish; the cake should come off of the Charlotte dish and stay beautifully straight
  • Do not forget the remove the baking paper disk on top of the cake
  • Decorate the Charlotte with the extra fruits and make some white chocolate pieces using a potato peeler and the 50g extra white chocolate
  • French Fruits cake (on show)

 

220g of self raising flour
100 g of crystallised fruits
50g sultanas
125 g caster sugar

125 g margarine or butter
3 eggs
10 cl of old Rum

Cut the crystallised fruits in cubes. Warm the Rum and add the sultanas to it. Leave it to soak for 30 minutes. Then, drain the sultanas and add 10g of flour on them, making sure you do not mix the flour to them, you must still see the white of the flour. Add 10g of flour on the crystallised fruits without taking of the flour.

Separate the white from the yolk of the eggs. Mix the yolks with the sugar. Melt the margarine and pour it on the preparation. Add 200g of flour. With an electric whisker, beat the white until firm. Add them to the sugar/flour/egg mixture. Add the fruits. Put some melted margarine in a rectangular 25cm baking tray, put 10g of flour all over the tray, and remove the excess by putting it upside down. Put the mixture and bake at 180C (th 6) for 45 minutes approximately. Leave it to cool down before you remove from the tray.

 

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