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A charlotte (SHAR-luht) is a classic French molded dessert. It can be served cold or can be baked and served hot. What’s in a Charlotte? A cold charlotte begins with a charlotte mold, a deep (3 1/2 to 4 inches), a bucket-shaped pan that is wider at the top than at the bottom. The mold is lined with sponge cake, ladyfingers or buttered bread.
What type of dessert is a Charlotte? A Strawberry Charlotte Cake (” Charlotte aux Fraises ” in French) is a Mousse Cake with Ladyfingers Biscuits and fresh Strawberries. The ladyfinger biscuits (” biscuits cuillère “) create the base and edge of the cake that is filled with a mousse and fresh fruits.
You can use a Charlotte Cake Pan – but it is not necessary. I actually find that using a Pastry Ring makes putting the cake together much easier; you may struggle to fit the ladyfinger cookies into the fluted edges of a charlotte pan. More Strawberry Desserts:
Charlotte Russe Cake is a classic European recipe that comes from the eighteenth century. The cake has layers of lady fingers, Bavarian cream and fruit. It is a popular cake in Romania especially around the New Year’s Eve but not only.
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