Charlotte Russe Sharlotka Food

SHARLOTKA (RUSSIAN APPLE CAKE)

Steps:

• 1. Cover the bottom of a baking form with parchment paper. Melt the butter and generously brush the inside of the baking form. Alternately, you can also spray the form with a pan release baking spray. 2. Cut two apples into small dice. Place them into a bowl and sprinkle with the lemon juice and cinnamon. Mix to make sure all apples are evenly covered. Set aside. 3. In a bowl, mix the flour and baking powder. Set aside. 4. Preheat the oven to 350F. 5. In a large bowl, add the eggs and a pinch of salt. Beat the eggs with an electric mixer until the egg yolks and egg whites are combined. Add about 1/4 of sugar, increase the speed of the mixer and continue beating the eggs. Gradually add all the sugar. Beat the eggs for about 6 minutes or until the mixture has thickened and turned very pale. It should fall in ribbons from a spatula. 4. Add the sour cream and vanilla extract to the eggs and mix with the electric mixer just until combined. 5. In batches, sift the flour into the egg mixture and gently fold it in with a spatula. Mix just until the batter is smooth and no pockets with flour remain. Make sure to not over mix. 6. Pour 1/3 of the batter into the baking form and evenly spread it with a spatula. In an even layer, add half of the apples. Slightly press the apples into the batter. Add more batter to cover the apples. Spread the batter over apples if needed. Add the remaining apples and cover them with the rest of the batter. Slightly shaking the form will help getting rid of the air pockets.* 7. Slice the remaining apple first into quarters and then into very thin wedges and arrange on top of the cake.** 8. Place in the oven and bake for 50 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. 9. Once the apple cake is done, take it out of the oven and let it cool on a rack before removing it from the baking form.

SHARLOTKA APPLE CAKE

Steps:

• Preheat the oven to 350°F/180°C. Line a 9x3 round cake pan or springform pan with parchment paper. Butter or spray both the paper, and the sides of the pan.
• Peel and core the apples. Chop in quarters, then slice into thin, bite size pieces.
• Place the apples into the buttered cake pan.
• Using a mixer, beat the eggs and sugar in a bowl until the sugar dissolves (around 5 minutes). Mix in the vanilla.
• Gently add the flour and mix with a spoon until batter is thick and smooth.
• Pour batter over the apples in the cake pan, spreading it evenly. Gently shake the pan to allow the batter to settle.
• Bake in the oven for 40-50 minutes. Check cooking time at 40 minutes with a toothpick to see if cake is ready (Some ovens this is enough cooking time).
• When cake is ready, allow to cool on a baking tray for 10 minutes.
• Using a knife, run along sides of the cake pan. Carefully flip upside down. Peel off the parchment paper, revealing the apple base (now the top of your cake).
• Sprinkle with cinnamon sugar to taste. Serve with thickened cream or vanilla ice cream.

CHARLOTTE RUSSE

Steps:

• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
• FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
• Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
• Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
• FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
• Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

CHARLOTTE RUSSE (SHARLOTKA)

Steps:

• Lightly grease a 2 quart charlotte mold with light vegetable oil.
• Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold.
• Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours.
• To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen.
• Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively.
• Decorate with additional raspberries and serve with raspberry sauce.
• For the Bavarian Cream:.
• In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps.
• In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat.
• In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk.
• Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes.
• Beat the cream until it forms stiff peaks.
• In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry.
• Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended.
• For the Raspberry Sauce:.
• Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon.
• Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.