Charlotta/Charlotte Cake
Tein charlotan! En ole koskaan tällaista kakkua aiemmin tehnytkään ja sehän avasi mahdollisuudet aivan uudenlaisiin kakkuseikkailuihin!
Löysin reseptin Metro-lehdestä. Siellä on aiemminkin ollut ihan mielenkiintoisia reseptejä mutta ei koskaan ihan niin mielenkiintoisia, että olisi ottanut lehden talteen. Charlotta vaikutti kuitenkin kivalta, varsinkin kun täyte muistutti liivatelehtineen ja tuorejuustoineen vähän niiden juustokakkujen täytettä, joita teen. Lauantai-iltana tarjoutui sitten oivallinen hetki kokeilla reseptiä. Kakun valmistaminen ei ollut lainkaan vaikeaa ja lopputulos on aika viehättävä.
Sitruunainen charlotta
8-10 annosta
kääretorttu:
4 kananmunaa
1,5 dl sokeria
1 dl vehnäjauhoja
1 dl perunajauhoja
1,5 tl leivinjauhoja
pohjalle:
n. 1-2 dl lemon curdia eli sitruunatahnaa
täyte:
4 liivatelehteä
2,5 dl vaahtoutuvaa kermaa (Flora kuohu)
1 sitruunan kuori ja mehu
300 g maustamatonta tuorejuustoa
1 tl vaniljasokeria
1 dl maitoa
1,5 dl sokeria
Vaahdota muna ja sokeri kuohkeaksi vaahdoksi. Lisää keskenään sekoitetut kuivat aineet joukkoon varovaisesti sekoittaen. Kaada taikina leivinpaperin päälle uunipellille ja paista uunin keskitasolla 200 asteessa 6-8 minuuttia kypsäksi. Kippaa pohja heti sokeroidun leivinpaperin päälle ja irrota toinen paperi varovaisesti. Levitä jäähtyneelle pohjalle sitruunatahnaa ja rullaa tiukaksi kääröksi. Rullaa käärö tiukasti tuorekelmuun ja laita jääkaappiin n. tunniksi.
Vuoraa sopiva pyöreäpohjainen kulho tuorekelmulla. Leikkaa kääretorttu n. 1 cm paksuisiksi siivuiksi ja pane siivut kulhon pohjalle ja reunoille.
Valmista täyte. Laita liivatelehdet likoamaan kylmään veteen. Vaahdota kerma. Raasta sitruunan kuori ja purista mehu. Notkista tuorejuusto ja lisää siihen maito, sitruunankuoriraaste ja sokeri. Purista ylimääräinen vesi liivatelehdistä ja sulata ne kuumaan sitruunamehuun. Lisää mehu tuorejuustoseokseen ohuena nauhana koko ajan vispilöiden. Yhdistä tuorejuustoseos ja kermavaahto.
Kaada seos kääretorttuviipaleilla vuorattuun kulhoon. Peitä kulho tuorekelmulla ja anna hyytyä kylmässä yön yli.
Kippaa kakku tarjoilulautaselle ja irrota kulho ja kelmu. Koristele kakku.
Charlotta onnistui yllättävän hyvin! Varsinkin kääretorttuosio hieman arvelutti. Muistan, että teimme köksäntunnilla joskus kääretorttua, eikä siitä mitään hyvää ainakaan seurannut. Kakkupohja oli aivan liian murenevaa ja kun käärö oli vihdoin valmis, oli se murtunut monesta kohdasta. Lopputuloksena oli siis rikkinäinen ja muodoltaan kulmikas tekele! Mutta en kyllä millään muista käytimmekö perunajauhoja taikinassa antamaan valmiille kakkupohjalle sitkoisuutta. Nytkän ei kaapeista löytynyt kuin maissijauhoja mutta nekin taisivat toimia. Valmiin kakkupohja kääriminen sujui aika hyvin ja kääretorttu murtui vain yhdestä kohdasta ja siitäkin hyvin vähän.
En tainnut vain saada kääretorttu rullattua tarpeeksi tiukaksi kääröksi. Kun katselin netistä kuvia charlotte kakuista oli kääretorttu yleensä rullattu niin, että kierroksia oli hieman enemmän. Pohjalevy oli tosin aika paksu, joten kääriminen oli vähän vaikeaa siksi. Ehkä ensi kerralla teen hieman pienemmän taikinan ja levitän sen ohuelti uunipellille.
Ja kuten usein käy - yleensä piirakoiden kanssa - ei tämänkään reseptin pohjan ja täyteen suhteet ihan stemmanneet. Täytettä tuli vähän vähemmän, kuin mitä kulhoon olisi mahtunut. Kääretorttu taas jäi jopa yli. Kääretorttuviipaleet mahtuivat juuri sopivasti kulhoon mutta loppupeleissä alareunan viipaleet oli puolitettava pizzaleikkurilla, jotta olisin saanut kumottua charlotan nätisti tarjoiluvadille. Olisin voinut toki viipaloida ylijääneen kääretortun charlotan pohjaksi täytteen päälle, mutta siinä olisi ollut liikaa sokerikakkua minun makuuni. Onneksi reunan leikkaaminen pizzaleikkurilla oikeasti onnistuin, vaikka pelkäsin että siitä tulisi pahaa jälkeä.
Metro-lehden charlotta oli koristeltu taitavasti tehdyillä sokerimassakukkasilla ja -lehdillä. Koska kotona ei ollut sokerimassaa ja koska pidän luonnollisista, syötävistä koristeista, päädyin koristelemaan kakun carambolasiivuilla ja sitruunamelissalla. Ananaskirsikat olisivat sopineet kakkuun hienosti, mutta niitäpä ei sitten ollutkaan kaupassamme. Onko sesonki ohi? Vielä vähän aikaa sitten kaikki kaupat pullistelivat ananaskirsikoita. En ollut ihan tyytyväinen koristeluun, mutta näillä oli nyt vain pakko mennä.
Teen charlotan ehdottomasti uudestaan! Tässähän alkaa taas mielikuvitus laukata ja mietin jo erilaisia makuvaihtoehtoja. Taikinankin voisi värjätä marjamehulla. Ja koristelua pitää tosiaan kehittää...
I made a charlotte! I've never made a cake like this before and it opened up all kinds of possibilities for new cake adventures!
I found the recipe in an edition of Metro last week. They have had quite interesting recipes before too but not interesting enough for me to keep a copy of the paper. The charlotte seemed fun though, especially as the filling with its gelatin leaves and cream cheese resembled the filling of the cheesecakes I make a bit. There was time to try the recipe out on Saturday evening. Preparing the cake was not difficult at all and the result was quite charming.
Lemon Charlotte Cake
serves 8-10
jelly roll:
4 eggs
1,5 dl sugar
1 dl flour
1 dl potato flour
1,5 tsp baking flour
for the base:
about 1-2 dl lemon curd
filling:
4 gelatin leaves
2,5 dl whipping cream (Flora kuohu)
grated peel and juice of 1 lemon
300 g natural cream cheese
1 tsp vanilla sugar
1 dl milk
1,5 dl sugar
Whip the eggs an sugar until light and airy. Mix together the dry ingredients and add to the egg and sugar mixture. Pour the dough on to a baking tray lined with baking paper. Bake at 200C for 6-8 minutes until done. Flip the cake onto another sheet of baking paper sprinkled with sugar and peel off the other baking paper carefully. Spread the lemon curd on to the cooled cake base and make a firm roll. Roll into clingfilm and put in the fridge for about an hour.
Line a suitable bowl with a round bottom with clingfilm. Slice the jelly roll into 1 cm thick rounds and place them on the bottom and the edges of the bowl.
Make the filling. Put the gelatin leaves into cold water to soak. Whip the cream. grate the lemon zest and squeeze the juice. Soften the cream cheese and add the milk, lemon zest and sugar. Squeeze the excess water from the gelatin leaves and melt them in hot lemon juice. Add to the cream cheese mixture slowly whisking all the time. Combine the cream cheese mixture and the whipped cream.
Pour the filling into the jelly roll lined bowl. Cover the bowl with clingfilm and let set in the fridge over night.
Tip the cake on to a serving tray and remove the bowl and the clingfilm. Decorate the cake.
The charlotte turned out surprisingly well! Especially the jelly roll bit made me a bit apprehensive. I remember we made a jelly roll in cooking class at school, and nothing good became of that. The cake base was far too crumbly and when the roll was finally done, it had broken in many places. the end result was thus a cracked and square shaped thingie! But I also do not remember if we used potato flour in the dough to give the cake base firmness and elasticity. Even now I could only find corn starch in the cupboard but I think they worked too. Rolling the cake was pretty easy and the jelly roll cracks in only one place and even that wasn't too bad. a crack.
I just don't think I rolled the cake tightly enough. When i looked at pictures of charlottes on the net, the jelly rolls usually had more spirals than mine did. the cake base was pretty thick though, so rolling was also made a bit difficult because of that. Perhaps next time I'll make a smaller batter and spread it thinly on to the baking tray.
And a s often is the case - especially with pies - this recipe also ha d a discrepancy between the base and the filling. There was less filling than would have been needed for a bowl this size. On the other hand there was even jelly roll left over after i lined the bowl. The jelly roll slices fit perfectly into the bowl but in the end I had to halve the slices in the bottom so I could tip the charlotte over nicely on to the serving dish. I could have slices the left over jelly roll as a bottom for the charlotte, but that would have been way too much sponge cake for my liking. Luckily cutting the edges with the pizza slices worked well, although I was sure i would make a total hash of it.
As many of my readers may know, i am not overly fond of gateau. The sponge cake often feels too very (or sometimes too moistened...) and does not always go well with the moist filling. But the charlotte was really good! it's like inside out gateau! The filling was fresh and silky smooth. The filling is a bit like the filling i make for my cheesecakes but the yolks and whites are not separated so egg white foam is not added to the filling separately. Because of this the filling is denser, which is probably a good thing. the denser filling hold up the jelly roll covering, under which a more mousse-like filling might collapse.
The charlotte in the Metro photo was decorated skillfully with flowers and leaves made from fondant. As I had no fondant in the house and as i prefer more natural, edible decorations I decorated the cake with carambola slices and lemon balm leaves. Cape gooseberries would have gone well with the charlotte but there were none to be had at our store. Is the season over? A while back all the stores were filled with cape gooseberries. I wasn't quite satisfied with the decoration but I was forced to settle with what I had.
I shall certainly make a charlotte again! My imagination is already getting the best of me and I'm already thinking of different flavors to make. You could even dye the batter with berry juice. And I do have to improve the decorating...
Tip the cake on to a serving tray and remove the bowl and the clingfilm. Decorate the cake.
The charlotte turned out surprisingly well! Especially the jelly roll bit made me a bit apprehensive. I remember we made a jelly roll in cooking class at school, and nothing good became of that. The cake base was far too crumbly and when the roll was finally done, it had broken in many places. the end result was thus a cracked and square shaped thingie! But I also do not remember if we used potato flour in the dough to give the cake base firmness and elasticity. Even now I could only find corn starch in the cupboard but I think they worked too. Rolling the cake was pretty easy and the jelly roll cracks in only one place and even that wasn't too bad. a crack.
I just don't think I rolled the cake tightly enough. When i looked at pictures of charlottes on the net, the jelly rolls usually had more spirals than mine did. the cake base was pretty thick though, so rolling was also made a bit difficult because of that. Perhaps next time I'll make a smaller batter and spread it thinly on to the baking tray.
And a s often is the case - especially with pies - this recipe also ha d a discrepancy between the base and the filling. There was less filling than would have been needed for a bowl this size. On the other hand there was even jelly roll left over after i lined the bowl. The jelly roll slices fit perfectly into the bowl but in the end I had to halve the slices in the bottom so I could tip the charlotte over nicely on to the serving dish. I could have slices the left over jelly roll as a bottom for the charlotte, but that would have been way too much sponge cake for my liking. Luckily cutting the edges with the pizza slices worked well, although I was sure i would make a total hash of it.
As many of my readers may know, i am not overly fond of gateau. The sponge cake often feels too very (or sometimes too moistened...) and does not always go well with the moist filling. But the charlotte was really good! it's like inside out gateau! The filling was fresh and silky smooth. The filling is a bit like the filling i make for my cheesecakes but the yolks and whites are not separated so egg white foam is not added to the filling separately. Because of this the filling is denser, which is probably a good thing. the denser filling hold up the jelly roll covering, under which a more mousse-like filling might collapse.
The charlotte in the Metro photo was decorated skillfully with flowers and leaves made from fondant. As I had no fondant in the house and as i prefer more natural, edible decorations I decorated the cake with carambola slices and lemon balm leaves. Cape gooseberries would have gone well with the charlotte but there were none to be had at our store. Is the season over? A while back all the stores were filled with cape gooseberries. I wasn't quite satisfied with the decoration but I was forced to settle with what I had.
I shall certainly make a charlotte again! My imagination is already getting the best of me and I'm already thinking of different flavors to make. You could even dye the batter with berry juice. And I do have to improve the decorating...
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