This modified snow white charlotte is named after the generously dusting icing sugar .The white is from the white chocolate mousse. Charlotte is because I added french sponge biscuits to give the complete texture.I wanted to create a snow scene onto this charlotte.
This charlotte is not very sweet because the added sugar in the cream is restricted and I am using kiwi and raspberry as well to add the slight punch of sourness.No colouring added,from natural fruits.This charlotte overall super soft on the mousse because of the meringue I added.It goes so well with the homemade french sponge biscuits.Hubby and I finished 3/4 of cake in a day.
What is Charlotte cake?
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an “ice-box cake”. Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.
Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.
Components we need:
- kiwi panna cotta /or green tea panna cotta
- white chocolate mousse
- raspberry sauce
- french sponge biscuits
- fresh strawberry and raspberries(decor)
- whipped cream(decor)
- icing sugar (for dusting as decor)
Kiwi Panna Cotta
- 1 kiwi , pureed (25-30g)
- 170g Bulla whipping cream (lactose free/full cream/low fat cream) or any dairy whipping cream
- 4 g gelatin leave
- 1/2 tbsp castor sugar (adjust if want sweeter)
1. Soak gelatin leave in cold water , allow to soften.
2. Boil all other ingredients until just boil and all sugar dissolved.Off heat.
3. Add in soften gelatin leave, stir in util dissolved.
4. Pour kiwi panna cotta into a 6” round cake ring.Put into fridge until set.
Green Tea Panna Cotta
- 1/2 tbsp green tea powder
- 200g Bulla whipping cream ( Or any dairy whipping cream)
- 4 g gelatin leave
- 1/2 tbsp castor sugar
1) Soak gelatin leave in water until soften. Combine green tea powder, cream and sugar into a pot, bring to just boil. Off heat.Fold in soften gelatin leave,ans stir to dissolve. Pour into a 6″ round cake ring. Allow to set in the fridge.
1.If you cannot find sweet kiwi, you can ideally substitute with any flavour you like,it is not compulsory to use green colour of fruits. So you can try green tea powder to achieve green vibrant colour for the cake. Otherwise Orange panna cotta(2 tbsp of juice in replacing the kiwi pureed) or plain vanilla flavour(1/4tsp of vanilla paste) are optional too.
White Chocolate Mousse
- 150g Cadbury baking white chocolate( or any baking white chocolate)
- 140g Liddells lactose free milk (or any milk )
- 8g gelatine leave
- 10g cointreau (orange liquor) optional
- 4 egg whites
- 20g castor sugar
- 180g Bulla whipping cream(whipped till stiff peak)- or any dairy whipping cream
1. Soak gelatine leave in cold water, allow to soften.Set aside.
2. Beat cream into stiff peak and place in fridge.
3. Boil the milk in a pot, then add in white chocolate.Allow all chocolate melt together.Off heat.Stir in soften gelatine leave.Set aside to cool little.
4. Beat the egg white into foamy stage, slowly add in sugar, continued beat till stiff peak.
5. Fold the cream in fridge into meringue, then slowly pour in the chocolate mixture.Mix well.
- 2 tbsp frozen raspberry
- 1 tbsp water
- 1g gelatin sheet
- 1/2 tbsp sugar
1. Soak gelatin in cold water to soften down.
2.Boil raspberry, water and sugar until sugar melt and raspberry breaks down become liquid.Off heat.
3.Stir in gelatine leave.Set aside
Set up the mousse:
1. Pour in some white chocolate mousse onto a 6″ cake ring.
2. Use a smaller round cutter (about 4″) to cut out a round disk from the kiwi panna cotta.
3. Place the kiwi panna cotta onto the white mousse.
4. Cover with another layer of white chocolate mousse.
5. Pour in the raspberry sauce, place some fresh/frozen raspberry onto the sauce like image given
6. Cover with last layer of white chocolate mousse. Smooth the surface with spatula.
7. Put into freezer overnight to allow to set.(it is easier to remove the cake when it is frozen,if left in fridge and when you remove,it will smear)
French Sponge Biscuits
- 2 egg whites
- 50g castor sugar
- 2 egg yolks
- 60g cake flour
- icing sugar for dusting
1.Preheat oven to 200C, line baking sheet onto a baking pan.Draw a 6″ round shape onto the paper.Flip it upside down.
2.Beat egg white until foamy, add in sugar slowly and continued beating till stiff peaks.
3.Lightly beat the egg yolks.
4.Pour in the beaten egg yolks onto meringue.Mix well.
5.Sift in the cake flour in 2 additions, fold in gently and mix well.(do not over mix to prevent deflating air)
6. Pour the batter into a piping bag with a round nozzle.
7. Pipe a 6″ round disk of batter & pipe tear drop shapes around the edges of the round disk.
(Remember to pipe slightly smaller than 6″ because batter will expand after baked;also remember to leave small gap after each pipe of a tear drop shape,because it will expand after baked and will joined together.If you pipe too closely, it will not have distinctive shapes you want after baked.)
8.Generously dust with icing sugar.
9.Bake for 12 minutes until golden brown.
10.Allow to cool.
1.Remove the mousse from fridge.
2.Place the mousse onto the cooled sponge biscuits base(the round base).
3.Beat some cream,and pipe onto the cake(if you want)
4.Decorate with fresh strawberries and raspberries.
5.Dust the cake with generous icing sugar.
6.Let it bring back the temperature more in fridge for 2-3 hours(depending on the weather). Then slice and serve.(as the cake is still frozen from freezer when removed,so let it bring back to edible temperature)
Hope you like this.Happy trying! 🙂
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