CHARLOTTE DESSERT RECIPE RECIPES

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WHAT IS A CHARLOTTE RUSSE? 8 DELICIOUS CLASSIC CHARLOTTE ...



What is a Charlotte russe? 8 delicious classic Charlotte ... image

Provided by Click Americana

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 4

Number Of Ingredients 5

1 egg white
1/4 cup powdered sugar
1/2 cup heavy cream, whipped
1 teaspoon flavoring of choice: instant coffee, brandy OR sherry (flavor to taste)
Ladyfingers or thin strips of sponge cake

Steps:

  • Beat egg white until stiff. Fold in powdered sugar and whipped cream.
  • Flavor to taste with vanilla, instant coffee, brandy or sherry. 
  • Line dessert glasses with ladyfingers or sponge cake. Fill with the Charlotte.
  • Put a bit of preserved fruit in each glass or sprinkle with chopped nuts. Chill. 

Nutrition Facts : Calories 198 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 49 milligrams cholesterol, FatContent 11 grams fat, FiberContent 0 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1, SodiumContent 131 grams sodium, SugarContent 11 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

CHARLOTTE RUSSE RECIPE | FOOD NETWORK



Charlotte Russe Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 cakes

Number Of Ingredients 16

1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon vanilla extract
1 cup cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon plus pinch salt
1 cup sugar, divided
6 tablespoons vegetable oil
4 large eggs, separated
1/4 cup cream sherry, such as Harvey's or Dry Sack
1/4 cup frozen apple juice concentrate, thawed
Pinch cream of tartar
1/4 cup raspberry jam or preserves
2 tablespoons apple juice or water
1 recipe Whipped Cream, recipe follows
12 strawberries

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.

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