This classic French Strawberry Charlotte Cake or Charlotte aux Fraises makes the most delicious summer dessert. The fresh fruits, the delicate strawberry bavarian cream and the ladyfinger biscuits create a light and creamy celebration cake. It is usually made from fruits like strawberries, raspberries or peaches, but you can also do it with chocolate mousse.
Ingredients For
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4 sprigs
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x 10
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x 4
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75 g
Preparation
1
Prepare the soaking syrup. Add the water, sugar, and a few basil leaves to a small saucepan. Bring to the boil
2
Remove the stems from 400 g of strawberries. Blend them in a food processor until you obtain a smooth puree. Pass through a sieve.
3
Place 4 gelatine sheets in a bowl of water.
4
Gently heat some of the strawberry puree. Add the drained gelatine sheets. Mix well and add the rest of the puree. Leave to cool.
5
Whip 35 cl of cream. Gently fold into the strawberry puree.
6
Line the charlotte tin with baking paper.
7
Soak the Ladyfingers in the basil syrup. Arrange them all around. Pour in the mixture and a few cut strawberries.
8
Finish by arranging the remaining Ladyfingers on top.
9
Leave to set in the fridge for at least 4 hours.
10
Turn out and decorate with a few strawberries and basil leaves.
