Strawberry charlotte cake Recipe

Instructions

1. Place a bowl of eggs, sugar, and vanilla extract on top of a pot of hot water at 80°C, stir and boil until the temperature reaches 40°C.
2. Using a hand mixer, whip until a rich ivory-colored foam is formed. Sift the soft flour and mix.
3. Pour a little dough into the melted butter and milk heated to about 50 degrees and mix, then add to the main dough and mix.
4. Pour the dough into a 15cm oven pan, bake in an oven preheated to 180 degrees for 25 minutes, cool, cut, and prepare 2 sheets by dicing them in a 12cm mold.
5. Add sugar and vanilla extract to egg yolk, mix, add sugar to egg white, and whip to make meringue soft enough to stand up.
6. Add the egg yolk mixture to the meringue and mix, then sift the soft flour and mix.
7. Pan the dough diagonally in a square frame, sprinkle with powdered sugar, and bake in an oven preheated to 190 degrees for 8 minutes.
8. Cut out 4 edges and divide into 3 parts.
9. Put the gelatin in cold water and soak it for at least 10 minutes. Add sugar, vanilla extract, and lemon juice to the warmed plain yogurt and mix, then add the drained soaked gelatin and mix.
10. Add the yogurt mixture to the whipped cream and mix.
11. Put a biscuit sheet divided into 3 in a 15cm mousse mold, place the 12cm cut sheet in the center, and put the yogurt mousse and flatten it.
12. Add sliced ​​strawberries, yogurt mousse, put a sponge sheet on top, and harden in the refrigerator for 20 minutes.
13. Add fresh cream to the strawberry puree and mix. Melt the gelatin soaked in cold water in the microwave for about 10 seconds, then add it to the mousse and mix.
14. Add (13) to the remaining yogurt mousse, mix, pour into a mold, and harden in the refrigerator for 2-3 hours.
15. Remove the mold and decorate with melted white chocolate, strawberries, and apple mint.