Strawberry Charlotte
- Preparation time: 250min
- Portions: 4
Ingredients:
Butter (as much as needed)
200grs of sliced sponge cake
Vanilla Cream
¼ of a liter of milk
¼ of a liter of milk cream
1 vanilla stem
4 egg yokes
100grs of sugar
Garnish
750grs of strawberries
1/8 of a liter whipped cream
Preparation
In a well buttered Charlotte mold, place the sponge cake slices, forming a like tapestry. Boil the milk together with half of the milk cream, and go adding the vanilla. On a side mix the egg yokes and sugar together and add these to the vanilla cream milk. Stir the entire time, and keep it on a low flame until the cream thickens enough. Withdraw from the flame, strain it and place it inside the refrigerator for it to cool off. Add the rest of the milk cream to the vanilla mixture and whip everything together so it grows. Let it cool off again. Go cleaning the strawberries and slice them up. You start to make layers inside the charlotte mold consisting of the sponge cake, whipped vanilla cream and the sliced strawberries. Withdraw the cake from the mold placing it upside down. Decorate the top with whipped cream and sliced strawberries. Place the cake in the freezer for 3hrs before serving.
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