Рецепт Bavarian Cream and Raspberry Charlotte
Rolled slices of biscuit roulade and raspberry preserves, molded into a dome and then filled with fresh vanilla bavarian cream. This entire recipe, with the exception of the preserves, was created from Rose Levy Beranbaum’s Cake Bible. Aside from producing a delicious, light and beautiful cake, practicing bakers walk away from this one with two very useful recipes and some techniques that they can apply to countless future projects.
I’ve been threatening to finish this post for weeks now. I’ll spare you all my belly-aching about travel, Sam’s wedding plans, Josh’s college transfer, broken distributor caps, motorcycle repairs and all the moving pieces that bind together into what we call “life”. I’m slammed. I know, I know…poor baby. Like I’m the only one that’s busy. On the upside, the world is full of red wine and we haven’t finished watching all of Game of Thrones yet, which is our current tradition after everyone’s work day finally comes to an end and we get dinner down our gullets, usually around 8 PM. Enough bitching. Let’s learn about Charlotte’s and how to make one.
Time: 30 Minutes of assembly, 8 hours to 3 days to cool and allow the cream to stiffen. This is on top of the bake and prep times of the biscuit and Bavarian cream recipes. Yields: A 6-7″ Charlotte, which will serve 6-8.
You’ll need a 6 Cup measuring bowl, plastic wrap, kitchen scissors or knife to cut the biscuit base and a sharp knife to slice the rolled biscuit.
You’ll need two previous posts which I’ve provided links for below.
Biscuit Roulade Recipe
Vanilla Bavarian Cream Recipe
Plus raspberry preserves on hand to spread over the biscuit before rolling. About 1/2″ Cup
Assembly of this charlotte involves lining a 6 Cup capacity mold (a bowl in this case) with plastic wrap, placing thin cut rounds of rolled biscuit roulade (with a thin layer of raspberry preserves spread over the top before rolling) into a single layer in the mold , filling the lined mold with bavarian cream, placing the bottom round of biscuit roulade over the cream (serving as the cake’s bottom) and letting the charlotte cool long enough for the cream to become firm. Once the cream is firm enough to support the rolled biscuit rounds, the mould is inverted and removed. Here are the step by step directions for assembling a charlotte.
Choose a mold with a 6 Cup capacity and a top opening of 5-6″ if possible. As the mold gets wider, the charlotte gets shorter. If you’re not sure if you’re mold/bowl holds this amount, measure out 6 cups of water and pour it into the bowl as a test. Ideally, you want the cream to fill the mold up to within 1/4″ of the top, so that the bottom round of biscuit will sit flush. This assures a clean removal once the bowl is inverted later.
Another tip is to make sure you cut your rolled biscuit thin. My first charlotte turned out a little smaller than planned because I cut the rolls too thick, which meant fewer to lay in the mold and having to switch to a smaller mold. just below 1/4″ but not as thin as 1/8″ is ideal to take advantage of a 6 Cup mold with a 5″ width at the top.
Assembly:
Lay the biscuit roulade flat on to a clean dishtowel, slightly larger than the cake.
Using your mold (bowl) place it upside down in the far right corner of the biscuit as close to the top and side of the right short edge of the biscuit as possible.
Cut a straight line, top to bottom, at the left edge of the bowl, creating a square and leaving the rest of the biscuit intact and in a rectangle.
Set the unused rectangle of biscuit aside for now.
With a sharp knife or scissors, trace the bowl, cutting away the biscuit to leave a round to be used as the charlottes bottom. Save the odd sized leftover square in case you need additional to roll and slice.
Wrap the round in plastic wrap and set it in the refrigerator, laid flat.
Your remaining biscuit rectangle will have a light side, which faced the baking pan, and a dark side, which was its top while being baked. Spread a thin layer of raspberry preserves across the light side of the biscuit. Leave about 1/8″ free of preserves on each of the long sides of the rectangle.
Roll the biscuit up tightly, using the towel to lift one of the long sides towards to other to start the process.
Once rolled, wrap the roll loosely in plastic wrap and place it in the freezer flat, seem down, for 10-15 minutes to allow it to firm enough for easy cutting.
Cut the roll into slices of just over 1/8″ and just under 1/4″.
Line your mold/bowl with plastic wrap firmly pressed against the inside wall with no air gaps and as few wrinkles as you can manage. Leave a 1″ overhang of plastic wrap over the outer edge of the bowl, all the way around.
Lay your first slice of rolled biscuit in the center of the bowl. Continue to lay additional slices around the first, working your way up the sides of the bowl. Cut any pieces that protrude past the bowl’s edge flush as needed to create a straight edge, which will be what you place the cake bottom over.
Once all of your rolls are laid and your edges are cut flush, use a rubber spatula to fill the mold with bavarian cream. Fill up to the edge, stopping at a distance from the top equal to the thickness of your cake bottom.
Remove the cake bottom from the refrigerator and place it over the bavarian cream filling.
Cover the cake bottom in plastic wrap, letting a little hang over and cling to the side of the bowl to keep air out.
Let the assembled charlotte sit in the refrigerator for 8 hours to 3 days to allow the cream to firm.
Remove from the refrigerator, remove the plastic from the cake bottom only and invert the mold on to a cake plate.
Slowly and gently remove the bowl from the charlotte.
Slice and serve
This charlotte can should be stored in the refrigerator up until 20 minutes before serving. It can be kept in an airtight container, refrigerated, for up to 5 days once sliced. It can be frozen for 30 days. To defrost, remove from the freezer 2 hours before serving.
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