{"id":3523,"date":"2014-04-21T15:38:28","date_gmt":"2014-04-21T13:38:28","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3523"},"modified":"2014-04-21T16:22:19","modified_gmt":"2014-04-21T14:22:19","slug":"recipe-charlotte-with-red-fruits","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/recipe-charlotte-with-red-fruits","title":{"rendered":"Recipe: Charlotte with red fruits"},"content":{"rendered":"

Oh, sweet Charlotte! I’m particularly proud<\/strong> of this post because it really shows that I am improving<\/strong> on the road to pastry.<\/p>\n

\"Recipe---Charlotte---26\"<\/a><\/p>\n

A couple of years ago, I discovered the existence of a dessert called Charlotte<\/strong> on my magic book of recipes.<\/p>\n

A Charlotte is usually made of a Bavarian cream<\/a> filling<\/strong> with ladyfingers\u00a0<\/a><\/strong>on the inside and on the outside, all around the cake.<\/p>\n

\"Recipe---Charlotte---31\"<\/a><\/p>\n

The result was exciting for me back then, but looking at that picture right now, I feel kinda ashamed<\/a>.<\/p>\n

I learned two lessons<\/strong> with my first attempt at making a Charlotte:<\/p>\n

    \n
  1. Frozen fruits are not suitable for decorations<\/strong> as they become very soggy and are usually of inferior quality<\/li>\n
  2. Making a Charlotte with single ladyfingers side by side<\/strong> is really hard, since\u00a0the cream will eventually come out and the final cake will not be perfect<\/li>\n<\/ol>\n

    For this reason, this time I followed a new recipe by Iginio Massari which requires baking a strip of ladyfinger biscuits<\/strong>: the perfect solution for a clean-looking Charlotte<\/strong>!<\/p>\n

    \"Recipe---Charlotte---Step-25\"<\/a><\/p>\n

    And with all the fresh fruits<\/strong> on top, it just looks amazing! (The secret is to arrange fruits neatly<\/strong><\/em>, in circles or in patterns; don’t just throw them on top randomly. Oh, and be generous, don’t leave empty spots<\/strong>!)<\/p>\n

    \"Recipe---Charlotte---07\"<\/a><\/p>\n

    On a historical note: the original Charlotte was named for the wife of King George III of England and consisted of an apple compote baked in a round mould lined with toast slices. A few decades later, French chef Car\u00eame adopted the concept after a kitchen disaster: his gelatin supply was not sufficient for his Bavarian cream, so he\u00a0steadied the sides of his sagging dessert with ladyfingers and created the\u00a0modern Charlotte!<\/em><\/p>\n

    \"Recipe---Charlotte---04\"<\/a><\/p>\n

     <\/p>\n

    \n \n

    Charlotte with vanilla Bavarian cream and red fruits<\/h2>\n
    \n \n \"\"Print recipe<\/a>\n