Cranberry Charlotte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 571 kcal | (27 %) | ||
| Protein | 9.9 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 73 g | (49 %) |
Ingredients
- For the batter
- 6 eggs
- 150 grams sugar
- 125 grams Pastry flour
- 60 grams cornstarch
- 1 Tbsp Cocoa
- sugar (for sprinkling)
- For the filling
- 10 sheets clear gelatin
- 700 grams Cranberry
- 225 grams sugar
- 500 milliliters Whipped cream
- 20 grams chopped Pistachio
Preparation steps
For the batter, separate eggs. In a large bowl, mix egg yolks, 5 tablespoons water and sugar until thick and fluffy. Mix egg whites until stiff and fold into egg yolk mixture. Sift flour and cornstarch over bowl and fold into egg mixture. Remove half of batter and stir in cocoa powder. Line a baking sheet with parchment paper. Place plain batter and cocoa batter each into a pastry bag with a large tip. Pipe alternating strips of plain batter and cocoa batter onto baking sheet. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F). Bake 15-20 minutes. Invert cake onto a kitchen towel sprinkled with sugar and remove parchment paper.
For the filling, soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Rinse cranberries and drain. Set aside 5 tablespoons cranberries for garnish. Heat remaining cranberries, sugar and 1 1/2 cups water in a saucepan and bring to a boil. Squeeze excess water from gelatin and stir gelatin into hot cranberry mixture until dissolved. Remove from heat and let cool. Mix cream until stiff. When cranberry mixture begins to solidify, fold in 3/4 of whipped cream. Cut cake into a circle, about 22 cm (approximately 9 inches) diameter. Cut remaining cake into a long strip, about 5 cm (approximately 2 inches) wide. Place cake circle in the bottom of a springform pan and tighten rim. Place cake strip around around edges of pan, as a decorative border. Pour cranberry filling into center of cake and spread top until smooth. Refrigerate for 3 hours. Place remaining whipped cream in a piping bag with a decorating tip. Decorate cake with whipped cream, remaining cranberries and pistachios. To serve, cut into pieces.
