Fruits Charlotte. Copyright 2012 keikos-cake.com All Rights Reserved

Fruits Charlotte Published by: Keikos-cake.com Kronenburger Str. 28 50935 Cologne Germany Contact: keiko@keikos-cake.com Website: http://keikos-cake.com http://pastryfriends.com Copyright 2012 keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don t share the e-book or any of it s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books.

You find the video of making the Fruits Charlotte here: http://keikos-cake.com/charlotte Ingredients for an 18 cm ring* (7.1 inches) Biscuit Egg yolk 40 g (1.4 oz.) Sugar 30 g (1.1 oz.) Egg white 60 g (2.1 oz.) Sugar 30 g (1.1 oz.) Flour 40 g (1.4 oz.) Corn starch 20 g (0.7 oz.) Icing sugar (for powdering) Bavarian cream Milk(3.5% fat) 300 ml Egg yolk 50 g (1.8 oz.) Sugar 50 g (1.8 oz.) ¼ Vanilla pod Gelatine 5 sheets (8 g, 0.3 oz.) Heavy cream 150 g (5.3 oz.) Kirschwasser 20 ml Fruits Peach, Pear, Kiwi, Strawberries Raspberries, Blueberries, Apple Cake glaze Instant cake glaze powder Sugar 100 g (3.5 oz.) Water 250 ml *For tips about measuring ingredients and conversions for other pan sizes, go here: http://keikos-cake.com/lessons/lesson-measuring-ingredients/

Cover the baking pan with baking paper. Sift the flour and corn starch. In another bowl, start whipping the egg whites.

Add the sugar to the egg whites all at once. Whip until you get a stiff meringue. This can take several minutes In yet another bowl, whip egg yolks and sugar.

Clean the sides of the bowl from time to time. Keep beating until the egg yolk turns into a thick cream. Again, this will take several minutes. Fold the meringue into the egg yolk. Do not overmix.

Sift the flour and corn starch once again, then fold it into the batter. Use a spatula and mix gently. Do not overmix.

Fill the batter into a pastry bag and pipe out a spiral (tube diameter: 10 mm / 0.4 inches). The ring has a diameter of 18 cm (7.1 inches). The biscuit will expand during baking. Therefore, leave 2-3 cm (1 inch) space between spiral and ring.

The 5 cm (2 inches) paper strip helps piping out the border accurately. Use all of the remaining batter for piping out the side of the cake. Powder with icing sugar. Bake for 10 minutes in your pre-heated oven at 200 C (392 F).

After baking, remove from the baking pan and let the biscuit cool down. Then, carefully remove the baking paper. Trim one side of the biscuit (use the paper strip as a guide). Cut off the ends of the biscuit

and place them in the ring. Trim the biscuit bottom so that it fits nicely into the ring.

Bavarian cream Soak the gelatine in cold water. If you use gelatine powder, mix it with 40 ml cold water. Scrape the vanilla pod and add it to the milk and 1/4 of the sugar in a saucepan. Bring the milk to a boil. Then, remove from the heat and cover the saucepan with a plate. Leave for five minutes to infuse the vanilla flavor.

In the meantime, mix the egg yolk with the remaining sugar. Keep mixing for several minutes. Pour the vanilla milk onto the egg yolk and mix.

Then, return the mixture to the saucepan and put it back on heat. Cook the mixture over low heat and stir constantly until it thickens slightly (the temperature at this point is about 80-85 C / 180 F). DO NOT overcook or boil! Otherwise, it will turn into a scrambled egg. You know that the mixture is ready when you find thick lumps at the bottom of the saucepan.

Squeeze the water from the gelatine and stir it into the mixture. Strain the mixture into another bowl, removing the vanilla pods and any lumps from the gelatine. In another bowl, whip the heavy cream to soft peak stage.

Soft peak means that the peaks on the beater bend down when you remove it from the heavy cream. Keep stirring the egg yolk mixture in a bowl with ice water until it thickens.

This will take a few minutes Then, manually whip the heavy cream again with a wire whisk. This is to make sure that the cream has a uniform consistency. Add the whipped cream to the thickened mixture in two steps.

Finally, also add the Kirschwasser (optional). Kirschwasser is a cherry schnapps. Pour the bavarian cream into the ring. Tap the cake on the counter to release any air bubbles and level the surface. Put in the fridge (at least two hours).

For the cake glaze, I use instant cake glaze powder together with sugar and water. One pack of cake glaze powder contains 12 g (0.4 oz.). Mix the ingredients in a saucepan and put it on heat. Now, prepare the fruits. When using canned fruits, dry them with kitchen paper.

Cut the fruits into thin slices. I use (canned) peaches, (canned) pears, kiwi, strawberries, raspberries, and blueberries.

Decorating the cake Start with a layer of peach slices. Add pear and kiwi on top. Finally, strawberries, raspberries, and blueberries.

When the glaze is ready, brush the fruits with a thick layer of hot cake glaze. One more decoration element the apple.

Cut the apple into very thin slices. Fan out ~10 slices at once and place them on the cake. Brush with cake glaze.

Powder three raspberries with icing sugar and place them on the cake. Sprinkle with chopped pistachios and if you like decorate the cake with a ribbon. Enjoy your nice Fruits Charlotte

Thanks for reading I hope you enjoyed the Fruits Charlotte. There are so many more delicious pastries to bake Feed your passion. It makes you and your loved ones happy! Learn all this and more at Keiko-cake.com