Sarlota with cherries
Cherry Charlotte: a refined and delicious cake
Who doesn't love a cake that combines the fluffy texture of a roulade with the juicy sweetness of cherries? This cherry charlotte recipe is perfect for festive occasions, as well as for those moments when you want to treat your family and friends to a special dessert. With a preparation time of about 30 minutes, a baking time of 10 minutes, and a cooling time of 2-3 hours, this cake is sure to become a favorite in your home.
Number of servings: 10-12
Necessary ingredients
For the roulade:
- 5 eggs
- 75 g sugar
- 75 g flour
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 jar (300 g) sour jam (recommended blackcurrant or cherry jam)
For the cream:
- 1 jar of cherries (or fresh cherries)
- 2 tablespoons cornstarch
- 400 ml milk
- 1 packet vanilla pudding
- 1 packet vanilla sugar
- 300 ml whipping cream
- 4 tablespoons sugar
- 1 packet gelatin
Preparing the roulade
1. Start by separating the eggs. Place the egg whites in a large bowl and the yolks in another.
2. Beat the egg whites with a mixer until they form stiff peaks. Add the sugar and vanilla sugar, continuing to mix until the mixture becomes glossy and firm.
3. Add the yolks, gently folding in with a spatula.
4. Sift the flour together with the baking powder and, using a spatula, fold them into the egg mixture, gently mixing from the bottom up to avoid losing air from the egg whites.
5. Prepare a baking tray (32x42 cm) lined with parchment paper. Pour the mixture evenly into the tray and bake for 10 minutes at 185 degrees Celsius in a preheated oven.
Helpful tips: Make sure the tray is well lined to prevent the roulade from sticking. You can also use a springform pan to make it easier to remove the cake.
Preparing the cream
6. Once the roulade is baked, remove it from the oven and flip it onto a kitchen towel sprinkled with sugar to prevent sticking. Spray a little water on the paper to help release the roulade.
7. Spread the sour jam over the roulade and roll it up using the towel, allowing it to cool completely.
Preparing the cherry filling
8. If using fresh cherries, wash and pit them. In a saucepan, bring part of the cherry juice to a boil (if using canned cherries, use the juice from the can).
9. In a bowl, mix the cornstarch with a little cold cherry juice until dissolved. When the cherry juice is boiling, add the cornstarch mixture and the cherries. Stir continuously until thickened, then let cool.
Preparing the vanilla cream
10. In a saucepan, bring 400 ml of milk with sugar to a boil. When the milk starts to boil, add the vanilla pudding previously mixed with a little cold milk to prevent lumps.
11. When the pudding has thickened, remove it from heat and add the gelatin dissolved in 4 tablespoons of water. Mix well and let cool completely.
Finishing the cake
12. Whip the cream until it becomes stiff. Once the pudding has cooled, gently fold the whipped cream into the pudding.
13. Cut the cooled roulade into slices about 1 cm thick and arrange them on the bottom and sides of a serving platter.
14. Pour the cherry mixture over the arranged roulade and let cool in the refrigerator for 2-3 hours.
15. Decorate with grated chocolate and a few fresh cherries before serving.
Serving suggestions and variations
The cherry charlotte is served cold, making it ideal to enjoy alongside a scoop of ice cream or a glass of sweet wine. You can also experiment with different jams, choosing your favorite flavors or substitute cherries with other seasonal fruits like raspberries or blueberries. This cake is versatile and can be adapted to your preferences.
Nutritional benefits
Cherries are rich in antioxidants and vitamins, having anti-inflammatory properties and being beneficial for heart health. Additionally, whipped cream provides a source of calcium and healthy fats, contributing to a balanced diet when consumed in moderation.
Frequently asked questions
1. Can I use other fruits instead of cherries?
Yes, you can experiment with other seasonal fruits like raspberries, blueberries, or peaches.
2. How can I make the roulade fluffier?
Make sure to beat the egg whites well and gently incorporate the flour to avoid losing air from the mixture.
3. Can I prepare the cherry charlotte a day before serving?
Yes, this dessert keeps well in the refrigerator, and the flavors intensify as it cools.
This cherry charlotte recipe is not only a delicious dessert but also an opportunity to bring a touch of joy and refinement to every meal. It will surely leave an unforgettable impression on your loved ones. So, put on your chef's hat and get ready to enjoy every moment of this wonderful cooking process!
Separate the eggs. Whisk the egg whites until stiff peaks form, then add the sugar and vanilla sugar and whisk again. Next, add the egg yolks and finally the flour and baking powder. Gently mix with a wooden spoon 4-5 times from the bottom up. Pour into a baking tray (32x42cm) lined with baking paper and bake for about 10 minutes at 185 degrees, with the oven preheated. Then, flip it onto a kitchen towel dusted with sugar, brush a little water over the paper to loosen it. Spread jam on top, roll it in the towel, and let it cool. Then, boil the pudding with milk and sugar, and after removing it from the heat, add 1 packet of gelatin dissolved in 4 tablespoons of water and mix. Let it cool completely. Cut the cold roll into 15-16 slices about the thickness of a finger and line the bottom of a platter (on which we will serve the cherry cake) and the edges of the form. Squeeze the cherries for juice, and part of it is boiled while the other part is mixed with cornstarch. If using fresh cherries, wash and pit them, and you will need the same amount of cherry nectar additionally. Pour over the boiling juice, then add the cherries and let it cook, stirring continuously until thickened. Pour over the base and let it cool completely. Whip the cream for the whipped cream. The pudding should also be whisked, then gently mixed with the whipped cream. Pour over the sour cherries. Decorate with a little grated chocolate and fresh cherries and keep in the refrigerator for about 2-3 hours before removing the ring and slicing. The cherry charlotte recipe was suggested by s_tana on the culinary forum. Keep the cherry charlotte cold until serving.
Ingredients: For the roll: 5 eggs, 75g sugar, 75g flour, 1 packet of vanilla sugar, 1 packet of baking powder, 1 jar of sour jam (I used wild berry jam, I believe that's the translation) of 300g. For the cream: 1 compote of cherries or fresh cherries, 2 tablespoons of starch, 400ml of milk, 1 vanilla pudding, 1 vanilla sugar, 300ml of whipped cream, 4 tablespoons of sugar, 1 packet of gelatin.
