CHARLOTTE CAKE WITH MANGO AND RASPBERRIES
Rita Forni
Time of realization: 2 hours and 30 minutes + cooling times
Die 24 cm closer
Ingredients:
for the charlotte biscuit:
135 g of egg white
125 g of sugar
90 g of yolks
125 g of flour 00.
Powdered sugar to taste for sprinkling.
for the gelée:
100 g of mango pulp
200 g of raspberries
130 g of sugar
10 g of jelly
40 g of dextrose
80 g of lemon juice.
for the custard:
200 ml of whole milk
50 g of yolks
64 g of sugar
16 g of corn starch
Lemon peel
Seeds of half a vanilla bean.
for the diplomatic cream:
300 g of custard
50 g of icing sugar
350 g of cream
6 g of gelatin.
for the Italian meringue:
100 g of egg white
20 g of glucose
180 g of sugar
40 g of water
4 g of limoncello.
for the bath:
50 g of water
40 g of sugar
4 g of limoncello.
Berries for decoration.
Method
for the charlotte biscuit
heat in a saucepan, always mixing the egg white with the sugar up to 45 ° C then pour into a planetary mixer and whisk until stiff peaks. When it is well whipped, add the egg yolks in 2 stages with a hand spatula and then the sifted flour in 3 stages, stirring gently from the bottom upwards so as not to dismantle everything. Transfer to a sac-a-poche with a round nozzle and form sheath dresses on a large plate covered with cartaforno, one attached to the other, covering the whole plate. Sprinkle with icing sugar and bake in a preheated oven at 230 ° C for 6/7 minutes, it just needs to brown. Leave to cool.
for the gelée
soak the gelatine in cold water for at least 10 minutes, in the meantime blend and filter the mango and raspberries, heat 2 tablespoons and when hot, add the sugar, dextrose and the soaked and squeezed gelatin. Melt well then combine with the cold smoothie and add the lemon juice.
At this point, pour into a ring or a 20 cm mold with a hinge, placing paper at the base (only at the base). Add a few blueberries and currants then let it harden in the fridge.
for the custard
heat the milk with the lemon zest and vanilla in the microwave, in the meantime mix together the eggs + sugar then add the rice starch and when the milk is hot remove the lemon zest, add the egg + sugar mixture + starch and mix. Put it back in the microwave, heating it for 30 seconds then take it out and mix. Continue with this procedure until it reaches 85 ° C. Allow the cream covered with contact film to cool quickly to avoid the unpleasant surface crust.
for the diplomatic cream
soak the gelatine in cold water for at least 10 minutes.
Whip the cream with the icing sugar.
Heat 2 tablespoons of the custard and add the soaked and squeezed gelatin, stirring well to melt it, then combine it with the other cold cream. At this point, add the whipped cream to the cream, stirring from the bottom up to avoid disassembling.
to make meringue
in a saucepan put the water with the sugar and the glucose and heat until it reaches 121 ° C, at this point quickly pour about half of it into the mixer (without touching the whisk) where you have started to whip the egg whites and continue pouring slowly the remaining. Whip until cool, adding the limoncello just before the end.
for the wet
boil water and sugar then add the limoncello and let it cool.
Assembly
Arrange a 24cm ring on the serving plate and line the inside with a strip of acetate then cut strips of charlotte biscuit 1cm less than the height of the ring and border the inside by placing the beautiful part of the biscuit against the acetate.
Also cut a disc of charlotte biscuit for the base of the ring and wet it with the wet (wet only the base).
Pour about half of the diplomatic cream, level it and then let it cool in the fridge for 15 minutes.
Take it back and insert the gelèe in this way: after having detached it from the ring where it is firmed by passing a knife around the contour, lifting it with one hand under where the paper is and placing it on top of the other wet hand (so it does not stick) , gently overturn it in the ring above the diplomatic cream and always gently remove the parchment paper.
Cover with the rest of diplomatic cream up to the edge of the ring and level with a spatula. Let it thicken in the fridge for a few hours then remove the ring and the acetate to complete it with the decorations.
Put the Italian meringue in a sac-a-poche with a favorite spout (I used the Wilton 1510), make your favorite decorations and flame with the torch.
Finally, arrange the berries to your taste.
