Berry Charlotte Cake Recipe
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Date: 2019-07-03
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Comments and reviews: 10
Hala Makssoud
Hi Ella, I tried you recipe yesterday, It was a big hit. I don't know what happened but the cream/ mascarpone mix was way too much and it reached the very top of the ladies fingers, not complaining but i would really like to know how did I end up with such big quantity. Another thing and please no one judge me for this, I am not a chocolate lover I don't like it I don't eat it except rarely. Can I replace the semi sweet chocolate with white chocolate? Is there any changes I need to do in terms of the gelatin for example because I know that white chocolate is not a real chocolate anyway. I would truly appreciate your answer. Thank you for the wonderful recipes. Keep it up
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Hi Ella, I tried you recipe yesterday, It was a big hit. I don't know what happened but the cream/ mascarpone mix was way too much and it reached the very top of the ladies fingers, not complaining but i would really like to know how did I end up with such big quantity. Another thing and please no one judge me for this, I am not a chocolate lover I don't like it I don't eat it except rarely. Can I replace the semi sweet chocolate with white chocolate? Is there any changes I need to do in terms of the gelatin for example because I know that white chocolate is not a real chocolate anyway. I would truly appreciate your answer. Thank you for the wonderful recipes. Keep it up
reply
Judith Aigner
In Austria, where I live, we call something else a Charlotte cake. For our version, you cut a roulade (similar to a swiss roll, I guess, that is filled with marmelade, in pieces, like how you would serve it, but thinner. Then we lay those into a large bowl, so the sides of the bowl and its bottom are covered, fill the bowl with some sort of mascrapone cream and fruits, and then cover the open side of the bowl, so the top, with the rest of the roulade. Once it has chilled in the fridge, you flip the bowl over and decorate the cake with fruit and stuff. That's my favorite cake, I love it with cherries Maybe you would like to try it, it's delicious
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In Austria, where I live, we call something else a Charlotte cake. For our version, you cut a roulade (similar to a swiss roll, I guess, that is filled with marmelade, in pieces, like how you would serve it, but thinner. Then we lay those into a large bowl, so the sides of the bowl and its bottom are covered, fill the bowl with some sort of mascrapone cream and fruits, and then cover the open side of the bowl, so the top, with the rest of the roulade. Once it has chilled in the fridge, you flip the bowl over and decorate the cake with fruit and stuff. That's my favorite cake, I love it with cherries Maybe you would like to try it, it's delicious
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Basha K
I did it it was nice but the lady finger was little bit hard it's better to soak them and the chocolate flavor was very strong it's better to use 40% cocoa and for the Perry mouse was very nice
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I did it it was nice but the lady finger was little bit hard it's better to soak them and the chocolate flavor was very strong it's better to use 40% cocoa and for the Perry mouse was very nice
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fahad khan
Your such videos are time taken so plz I will request your to take less time and I thing everyone can save his/her precious time Otherwise your videos are Awesome and yummylicous.
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Your such videos are time taken so plz I will request your to take less time and I thing everyone can save his/her precious time Otherwise your videos are Awesome and yummylicous.
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Krissy Ruiz
Hello Ella, this cake looks amazing, but what is letting the gelatin swell mean and why do you do it? Sorry if it's a dumb question, I'm still learning how to cook and bake: -)
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Hello Ella, this cake looks amazing, but what is letting the gelatin swell mean and why do you do it? Sorry if it's a dumb question, I'm still learning how to cook and bake: -)
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gergana todorova
Amazing You are very talented and precise with your work Keep up with the amazing recipes. I'm passionate about making desserts and I've recreated some of yours.
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Amazing You are very talented and precise with your work Keep up with the amazing recipes. I'm passionate about making desserts and I've recreated some of yours.
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ayah alzamrooni
I absolutely love that you are one of the very few bakers that still post the ingredients in the description box (that too in both metric and imperial systems)
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I absolutely love that you are one of the very few bakers that still post the ingredients in the description box (that too in both metric and imperial systems)
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Mbarillas899@gmail.com Barillas
The lady fingers, are you using the soft cake ones I can buy at Safeway? or the hard Italian ones I have to go to specialty store?
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The lady fingers, are you using the soft cake ones I can buy at Safeway? or the hard Italian ones I have to go to specialty store?
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Hala Makssoud
I am not sure whether I commented on this recipe before. BUT. How can we remove the base of the pan and take the cake to our gathering?
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I am not sure whether I commented on this recipe before. BUT. How can we remove the base of the pan and take the cake to our gathering?
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nesreen dari
Thank you for the amazing recipe. But i want to know what the nature for the leadyfinger when you are finsh the recipe? Is hard
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Thank you for the amazing recipe. But i want to know what the nature for the leadyfinger when you are finsh the recipe? Is hard
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