Description
Someone may object to me, what kind of pie? And I will say more - it's sharlotka in Russian! It is this name was given by its inventor, French chef Marie Antoine careme sostayat in the service of king Alexander I. For the manufacture Russian Charlotte form spread biscuits Savoiardi and/or ready-made sponge cake, filled with Bavarian cream. The intertwining of Russia and France in the history of this dessert I decided to cook it for the celebration of the birthday of my beloved wife and the mastermind. The delicate combination of lemon and chocolate... and the end of my star week... what a pity the screen can't buy!
Ingredients
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Chicken egg
6 piece
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Milk
150 ml
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Gelatin
5 piece
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Cream
300 ml
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Powdered sugar
30 g
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Sugar
135 g
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Dark chocolate
100 g
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Lemon
2 piece
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Rum
1 tsp
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Cookies
20 piece
Cooking
Be warned, the cake tin I have is very small, 20 cm in diameter. Let's start with the shortbread, I used as always my favorite recipe. For this, sugar 30 grams. beat until white with 2 yolks, add 30 gr. sifted flour, carefully to enter whipped whites until stiff peaks. Spread the dough on protiven, which is covered with baking paper, the size of the biscuit approximately 30x20 cm, it will be thin, so we need.
Bake at 210 C. 6-8 min., see according to the degree of 'zegarelli'. The form vystelit with cling film (I was not), leaving the ends will pull to extract the cake (if the form is permanent). When cake is ready and slightly cooled, cut a circle the size of the form, put it in the bottom of the remnants will make a layer in the middle of the cake, I have a layer consisted of two pieces (no one noticed).
Chocolate Bavarian cream: 3 sheets of gelatine soak for 10 minutes in cold water, squeeze it and dissolve in hot milk (150 ml). The first time I used sheet gelatin and was very pleased, everything dissolved perfectly, the cream has turned soft. If you are not able to buy it, follow the instructions on the package, my 1 sheet of gelatine weighs 2 grams.
2 egg yolks whipped with sugar (30 ml) until white, pour the hot milk with the dissolved gelatin. Mix well. Pour everything back into the pot. Add the chocolate chips (70 g).
Cook the cream on low heat until it turns to obwolakiwati spoon. To the state of 1% kefir. Do not boil! Let cool slightly at room temperature.
Cold cream (150 ml) whipped with powdered sugar (30 g) to the peaks, smoothness and Shine.
The juice of one lemon and combine with 1 tsp rum or tequila (alcohol optional). To impregnate the sponge with the mixture and dip her biscuits with one hand without sugar. Put them in a circle, vertically.
In the chocolate cream carefully enter whipped cream, stirring with a spatula from the bottom up and pour it into the form on top to cover the pieces-the remains of the biscuit. Send the design into the fridge to cool for 2-3 hours ( I left overnight).
Lemon Bavarian cream: 2 leaves gelatine soaked in cold water for 10min. 2 egg yolks whipped with sugar (75 g) in a saucepan. Add squeezed gelatine leaves, juice and zest of one lemon. Brew on low heat the cream.
Beat separately until stiff peaks cream (150 ml) and 2 protein. Tidy as in the preparation of chocolate creams, to introduce the cream, then in the same way proteins.
Complement cake lemon layer. And put into the fridge for another 3-4 hours.
Meanwhile, you can do decoration and paint with melted chocolate just such a grid the size of the cake. I have a special gizmo for this case. Well give it to dry and put on top of cake just before serving.
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