Like it happens with all the grand ideas and the big things, there is a myth and a lot of fake news going on around charlotte. According to the dominant version of the story, charlotte was created in early 19th century by French chef Marie Antoine Carême. As far as the origin of the cake’s name is concerned, there is no unity of options, as well. Some people are claiming that it originates from Queen Charlotte, wife of George III of United Kingdom. Others, that it was named after Charlotte of Prussia, sister-in-law of czar Alexander I. The only thing that matters, though, it is to devour it. Easter Sunday is a great opportunity to do so.
Tip: I prepare my charlotte using a springform pan, but you may also prepare it in a plain pan.
- CARROT CAKE WITH CREAM CHEESE FROSTING
- SERANO CAKE
- CAKE WITH CREAM PATISSERIE FLAVORED WITH POMEGRANATE JUICE
- 1 package of savoyard biscuits
- 300 ml dairy cream
- 350 g white couverture chocolate, thinly cut
- 250 g mascarpone cheese
- Add the white couverture to a bowl.
- Bring to a heat -but do not allow to boil- the dairy cream and transfer it to the bowl with the chocolate.
- Then, stir the mixture with a rubber spatula until you get a proper ganache.
- Allow the mixture to cool down completely to room temperature.
- Add the mascarpone and smoothly stir with an eggwhisk until the cheese has evenly been incorporated to the white ganache.
- Prepare the springform pan on a surface covered with parchment paper.
- Pour inside it some of the cream, until it reaches 2 cm height.
- Prop circumferential the savoyard biscuits.
- Add the rest of the cream.
- Transfer to the fridge for at least three hours, until the cream has set.
- When you remove the cake from the fridge, slit its edges with a knife and then remove it from the pan.
- Optionally, garnish with strawberries.