Charlotte Cake - Chef Recipe by Kirsten Tibballs.

Charlotte Cake - Chef Recipe by Kirsten Tibballs.

Ingredients

The recipe uses Bonne Maman's limited-edition Strawberry, Raspberry and Elderflower Spread, a twist on a timeless conserve with well-balanced fresh and floral aromas.

Tip:

Cake will store in the refrigerator for up to four days.

Sponge:

10 egg yolks
1/2 tsp vanilla bean paste
90g caster sugar (A)
8 egg whites
90g caster sugar (B)
90g plain flour, sieved
90g corn flour, sieved
45g unsalted melted butter
Caster sugar for sprinkling

Berry bavarois:

1 1/4 sheets of gelatin
2 egg yolks
1 tsp caster sugar (A)
125mL thickened cream (A)
60g Bonne Maman strawberry-raspberry and elderflower spread
1/2 lemon, zested
50g fresh strawberries, chopped
50g fresh raspberries, torn
30g caster sugar (B)
175mL thickened cream (B)
1 egg white
Pinch of cream of tartar

To serve:

40g Bonne Maman strawberry-raspberry and elderflower spread
250g fresh strawberries
250g fresh raspberries
Icing sugar for dusting

Method

Sponge:

Heat oven to 160 C, fan forced.

Trace two discs 160mm in diameter onto a sheet of baking paper.

In the bowl of a stand mixer fitted with a whisk attachment, whisk egg yolks, vanilla and sugar (A) until light and fluffy.

In a separate bowl, whisk egg whites until foamy, then gradually add the sugar (B) while continuing to whisk.

Fold sieved flour and corn flour through the egg yolk mixture until there are no lumps remaining.

In three additions, add the meringue and gently fold through.

Add a small amount of sponge mixture to the melted butter and mix to incorporate before folding back through the sponge.

Transfer mixture to a piping bag fitted with a 10mm plain piping nozzle.

Pipe two discs onto the prepared baking paper in a coil formation, beginning in the centre of each disc.

Pipe remaining sponge mixture in 80mm lengths to create ladyfingers.

Sprinkle the top with additional caster sugar and bake in the preheated oven for 15 minutes.

Allow to cool at room temperature.

Slightly trim one end of the ladyfingers to create a flat edge.

Berry bavarois:

Heat oven to 150 C, fan forced.

Soak the gelatin in a bowl of cold water.

In a separate bowl, whisk egg yolks and sugar (A).

Boil the cream (A) then slowly pour over the egg yolk mixture while whisking.

Return mixture to heat and stir until it reaches 80 C, before removing from the heat.

Squeeze excess water out of gelatin and place in the saucepan. Mix to combine.

Strain mixture into a bowl and allow to cool to 34 C.

Add Bonne Maman strawberry-raspberry and elderflower spread, lemon zest and berries and gently fold to incorporate.

Place the sugar (B) into the pre-heated oven for 10 minutes.

Meanwhile, semi-whip cream (B) until it has some body but still collapses.

Whisk egg whites, hot sugar and cream of tartar until you achieve medium peaks.

Gradually fold fruit mixture through the meringue.

Lastly, add semi-whipped cream and fold through.

To serve:

Line the base and sides of a 160mm round tin with plastic wrap.

Gently warm the Bonne Maman strawberry-raspberry and elderflower spread.

If required, trim the sponge discs to 160mm in diameter then brush the top and sides with the Bonne Maman strawberry-raspberry and elderflower spread.

Place one sponge disc into the prepared tin and spread evenly with half of the berry bavarois.

Repeat with a second layer of sponge and bavarois.

Place in the freezer for a minimum of six hours to set.

Prior to serving, transfer the cake into the refrigerator for 30 minutes before arranging the ladyfingers around the outside of the cake.

Top with fresh berries and dust with icing sugar.

Tie a ribbon around the cake, optional.

Credits: Savour Chocolate and Patisserie School

Photo Credits: Savour Chocolate and Patisserie School


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