Christmas Charlotte Cake Recipe

Name: Christmas Charlotte Cake
Prep time: 125 min
Cook time: 35 min
Total time: 160 min
Yield: 6
Cuisine: Korean
Ingredients: 155g Egg; 80g Sugar; 10g Honey; 2g Vanilla extract; 30g Unsalted butter; 45g Milk; 100g Cake flour; Food coloring (pink, white); White chocolate; Ladyfinger cookies; Sprinkles, Pearl sugar; 300g Cream cheese; 50g Sugar; 200g Whipped cream (whipped up 50%); Pomegranate; Sugar syrup

by Cooking Tree 2020-05-13

written by Cooking Tree Published: 2020-05-13Last Updated on 2022-05-16

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I iced with white cream on a pink cake sheet and put pomegranate to make a Charlotte cake with a Christmas feel ~

I think the combination of cream cheese cream and the rich creamy taste is really good.
I have stacked several layers thinly, but it has a more cute and lovely feeling ~

Lady Finger Cookies are decorated with white chocolate and sprinkles and pearl sugar to decorate the cake.

As a decoration, the pomegranate shines like a jewel and gives a point, so the color is pretty and gives an atmosphere ~

If you eat the cake and pomegranate together, the juice will burst out of your mouth, making it more refreshing and delicious ~ ^^

Christmas Charlotte Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 125 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg
80g Sugar
10g Honey
2g Vanilla extract 
30g Unsalted butter
45g Milk
100g Cake flour
Food coloring (pink, white)

White chocolate
Ladyfinger cookies
Sprinkles, Pearl sugar

300g Cream cheese 
50g Sugar
200g Whipped cream (whipped up 50%)

Pomegranate
Sugar syrup

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, add edible color to color, sieve and mix with force.
Put a little bit of dough into a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 ° C), mix it in the main dough, mix it, pour it into a 15cm mold and air bubbles.
Bake for 35 minutes in the oven at 170 degrees (preheating at 180 degrees for 20 minutes), cool, cut the top surface, cut into 5 pieces, and cut into 12 cm frames.
Put the melted white chocolate on Lady Finger Cookies, sprinkle sprinkles and pearl sugar, and set at room temperature.
Add sugar to the cold cream cheese, mix, and mix with 50% whipped fresh cream.
Sprinkle sugar syrup on the cake sheet, put the cream on it, and then add another sheet.
Repeat the stacking process, apply the cream on the entire surface, attach the Lady Finger cookie and place in the refrigerator.
Put the trimmed pomegranate on the top of the cake and sprinkle it with sugar powder to decorate it.

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