This cake has been a dream of mine for several years. It is absolutely not part of my culinary references, so it had a sweet flavor of discovery and unknown. Besides, a strawberry cake is irresistible, right? Between the color, the texture and the flavor, it was hard to choose.
An intense strawberry scent
This little charlotte did not disappoint me. The mousse is totally airy, and the strawberry flavor is very present. The little insert of fresh strawberries inside is a real must: this remains a relatively sweet cake. If you're not too fond of sugar, don't put any in the egg whites, it's not necessary. You can also do without the almond paste, or make it yourself (recipe coming soon). On the other hand, the little almond taste is clearly a plus. In short, a very regressive dessert, quite feasible if you stay wise on the main course...
- Be careful to take a charlotte mold, or a mold of 20cm diameter, not more.
- 450 g of strawberries
- 20 Savoyard cookies
- 50 g of icing sugar
- 200 g of marzipan
- 3 dl liquid cream
- 5 gelatin leaves
- Line the bottom of the pan with baking paper
- Cool the gelatin sheets in a small bowl of cold water
- Cut 150g of strawberries into small cubes, reserve 3 or 4 for the decoration, or plan a little more for the top of the cake
- Mix the remaining strawberries with the almond paste to obtain a smooth coulis
- Whip the cream until stiff, add the sugar at the end
- Drain the gelatin between your fingers, melt it over very low heat. Mix with the coulis, then add to the whipped cream. Mix gently until the cream turns pink.
- Line the pan with the bisuits (about 15).
- Pour half of the mixture into the lined pan. Add the diced strawberries and two cookies. Pour in the rest of the mixture and finish with 3 cookies.
- Tap the pan lightly against the work surface to pack it down.
- Keep in a cool place for at least 6 hours. Once unmolded, decorate the cake with the remaining strawberries.