With the end of the 19th century Charlotte russe became for inhabitants of Wrocław a synonym for the Russian cuisine. Not without a reason - in 1896 Wrocław was a place of a meeting between the Prussian emperor William II and the tsar Nicolas II of Russia. Menu of the ceremonial dinner - Indian soup, roe deer fillet in Italian, chicken in Alsatian manner, globe artichokes stuffed with bone marrow and truffle pudding - caused a sensation in the city, but Charlotte russe was from now on regarded as an indication of the splendour on the table.
Ingredients:
1 sponge base about the diameter of 22 cm (you can buy it ready or bake your own one e.g. according to our verified recipe)
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Cream: |
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Preparation:
Blend eggs with sugar to a fluffy mass, gently mix it with the sieved flours.
Put it into the cake tin inlaid with baking paper. Bake in the temperature 170-180 ° C for 10-15 minutes.
Remarks: a cake tin c 2 cm bigger than sponge layer will be needed for forming the layer cake.
Blend yolk with a part of sugar (150 g) to a fluffy mass. Whip the cream up to a cream-coloured consistency, put the rest into the sugar and add the pounded vanilla - gently combine both mass types.
Pour the cold milk over gelatine and heat it until dissolving (do not cook it), next pour it into the whipped cream and take it to the refrigerator.
Prepare the cake tin about the diameter of 24 cm. Inlay the bottom with the sponge base, and edges, vertically with oblong sponge cakes. Lay the whipped cream out, put it back for a few hours into a cool place.
Serve the cake decorated with fresh fruits.