Strawberry Charlotte Russe
With a history dating back to the beginning of the 19th century, this cake called Charlotte Russe does not originate in Russia; though it might have been a dedication to someone connected with Russia. A simple cake that has gone from a simple sponge covered with whipped cream to being filled with silky Crème Bavaroise, this is a beloved classic and easy-to-make dessert, especially if done with just one cream, not the way I am making it. If you are not up for using both creams, make a double portion of Crème Bavaroise, fill the cake halfway up, add a layer of chopped berries, and top with more cream. In that case, you work with one cream. Yet, my preference is this — when the sweetness of Crème Bavaroise meets with tart strawberry cream and even more berries on top.
1/2 portion of biscuits à la cuillère or store-bought ladyfingers
crème Bavaroise
250 ml full-fat milk
1 vanilla pod, cut open lengthwise
a pinch of sea salt
20 g butter
4 egg yolks
70 g golden caster sugar
4 gelatine leaves
250 g whipping cream
strawberry cream:
2 gelatine leaves
300 g strawberries
1 tbsp powdered sugar
60 g + 70 g cream + 20 g powdered sugar
Prepare Crème Bavaroise. Put gelatine leaves in cold water and leave there, following the manufacturer’s instructions. In a pot, add the milk, vanilla, salt, and butter. Warm on low heat. When the mixture begins to show steam, take off the heat.
In the meantime, just when the milk is ready, in a bowl, whisk (using a hand balloon whisk) the egg yolks with sugar just for 30 seconds. Then, while whipping, slowly add the hot milk until fully incorporated. Pour the contents of the bowl back into the pot and heat on medium-high heat for about 6-8 minutes, mixing ALL THE TIME, until the mixture has thickened and the back of a spoon dipped in the sauce is clean after running your finger down the centre. Pour into a clean bowl and cool for 7 minutes. Add gelatine leaves, mix in, and leave to cool to room temperature. Then place in the fridge to cool a bit more, but do not let it stiffen.
In the meantime, prepare the strawberry cream. Put gelatine leaves in cold water and leave there, following the manufacturer’s instructions. Heat the oven 195 degrees hot. Add berries in a pan, sift with powdered sugar, and bake for 20 minutes. Take them out, blend them, and add squeezed gelatine leaves. Mix. Let the mass cool to room temperature and then a bit in the fridge. When cool, yet still creamy, whisk cream with powdered sugar to stiff peaks and fold in the berry mix.
Continue with Crème Bavaroise. When the cream is cool, yet still creamy, in a bowl, whisk the cream until stiff peaks and fold in the cream.*
Prepare the cake. In a cake pan, arrange the cookies around the diameter. It is tricky, but it is manageable. Add some cookies on the base. I like to cut them in half or squash them to have a base for the cake, yet not too thick. Slowly pour in Crème Bavaroise and level. Then top with strawberry cream. Place in the fridge and let it cool for a few hours (preferably, for 6 to 8 hours).
Decorate with berries before serving and cut with a hot and dry knife.
* If you happen to keep the cream in the fridge longer and it hardens, blend it with a blender until it loosens. Only then mix in the whipped cream. OR, if you do mix in whipped cream and there are still some lumps, blend that mixture—just for 15–20 seconds, not more, and it will be fine.
