Cake Charlotte with butter cream


Here’s the recipe of a classic cake that, I won’t hide, takes a lot of time but is hugely yummy.

Cream:

  • 1 pound (500 g) milk
  • 2 tablespoons of flour
  • 2 yolks
  • 3 tablespoons of sugar
  • 8-10 oz (200 g) fresh butter
  • 8-10 oz (200 g) powdered sugar
  • 3-4 oz (100 g.)nuts or almonds
  • 1 tablespoons of rum;

Cake:

  • 14-15 oz (400 g) lady-fingers
  • milk
  • a cup of coffee
  • a bar of chocolate

The cream is the trickiest part of the cake so, be sure that your favorite show is not on the TV at the moment. Boil the milk, flour, yolks and sugar, well mixed, in a deep pot on the hot stovetop, stirring energetically all the time. Don’t get carried away… it’ll be done in no time at all. When you get it off the stove, keep on stirring until it cools down completely.

Beat the butter and the powdered sugar until fluffy and light. Add the milk cream, the finely ground nuts/almonds and a spoonful of rum. Divide the cream in parts so that you have enough of it for between the three layers of ladyfingers and for the outer circle.

Order a layer of ladyfingers dipping each one of them in milk mixed with a cup of steaming coffee. Smear all the layers with one part of the cream. When done, smear the outer circle so that the whole cake is covered with cream. Leave it to rest for a night. The next day, grate a lukewarm bar of chocolate and sprinkle the cake on top.

Free your imagination and vary the chocolate replacing it with fruit, jelly, marmalade, or nuts.



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