Fruit charlotte


sugar g 150
eggs g 180
vanilla pod n. 1/2
grated lemon rind n. 1/2
egg yolks g 100
soft 00 white flour g 100
starch g 100

Whip the first four ingredients and stir in the egg yolks a little at a time; sift the flour with the starch and delicately fold it in using a spatula. Bake at 200°C, valve open, for 20-22 minutes, in traditional buttered and floured 4 cm high moulds.

Orange-blossom soak

water g 150
sugar g 150
orange rind n. 1
orange-blossom soak g 80

Boil the water with the sugar and orange rind; stir in the liquor when the previous liquid has cooled down.

Fruit-based crème bavaroise

egg yolks g 100
sugar g 100
rice starch g 10
cream g 250
vanilla pod n. 1
milk g 250
mixed soft fruit g 100
gelatine g 10
sugarless whipped cream g 400

Mix the egg yolks, sugar and rice starch; boil the milk with the cream and the vanilla pods. Stir in the two mixtures and the fruit puree, “cook à la rose” (82°C); add in the gelatine previously softened in cold water. When the mass gets to 28°-30°C, add the cream whipped to a smooth and shiny consistency.
For every cake with a 22 cm diameter, stir in 100 g of fresh soft fruit.

Sponge finger cake surround

egg yolks g 130
sugar g 60
vanilla pod n. 1/2
egg whites g 195
sugar g 48
00 white flour g 48
starch g 32

Beat the egg yolks with the sugar; whip the egg whites with the sugar until stiff; delicately fold in the two masses and stir in the sifted flour and starch. Using a piping bag with 10 mm nozzle, make 4 cm long sticks all stuck together. Lightly sprinkle the surface with 50% caster sugar and 50% icing sugar prior to baking at 220°-230°C, open valve, for 10-12 minutes.

On baking tin lined with paper, place the 4 cm high cake rings. Make the cake surround with the sponge fingers. On the bottom place a layer of soaked sponge, then a layer of vanilla and fruit cream, another of soaked sponge, and complete with the vanilla and fruit cream. Place in the blast chiller, and then in the freezer covered with clingfilm. When required, remove the sweet from the freezer and from the ring, and finish off with the fresh fruit and gelatine or simply sprinkle with decorating sugar.

Iginio Massari
Pasticceria Veneto, Brescia
Photo Giancarlo Bononi

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