When you are ready to serve, gently run a knife around edges of mold to make sure that the Charlotte has not stuck to it, then invert onto plate. Press reserved cake on top of filling.Ĭhill until cream is set, 4 to 6 hours. Spoon filling into cake-lined mold, making sure there are no gaps or air pockets between filling and cake. Sprinkle cake with sherry and spread it with a thin layer of jam or fruit preserves, if using.īeat egg whites to stiff but not dry peaks with a handheld electric mixer, then fold thoroughly into whipped cream and gelatin filling. Hold back enough of cake to cover top of mold or bowl. Line bottom and sides of a 3-quart mold or bowl with cake, being sure that there are no gaps in it. Stir in dissolved gelatin and gently but thoroughly fold it into whipped cream and set it aside.Ĭut cake into ladyfinger-sized pieces, about 1/2 inch thick by 1 inch in width and as long as your mold is deep. Sweeten two cups of the cream with 1 cup of the sugar and beat it with a handheld electric mixer until it is fairly stiff. Let it sit while you prepare rest of filling, stirring it every now and again to keep gelatin from separating and settling to bottom. Soften gelatin in a tablespoon or so of cold water in a bowl.
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