The Charlotte

Is a cake of English origin, but is known as French while having the name of Charlotte to the Russian. It was thus called in homage to Queen Charlotte, the wife of King George III.
The charlotte is a type of molded dessert, cylindrical or truncated, about 10 cm high, made of a crust made of spoon biscuits or slices of bread, or of a sponge cake and whose center is garnished either with fruit or a cream.

Originally, the charlotte with fruits (apple, pear, peach, strawberry), with slices of buttered bread, was served warm; nowadays, the biscuits are used and stuffed with a cream or a mousse, with fruit or chocolate and served cold. Especially, the Russian charlotte is filled with a Bavarian cream.

Russian Charlotte

The dish was named after Alexander I of Russia.
The recipe is that of a classic charlotte, with boudoirs, filled with Bavarian cream.
The Russian charlotte was also a popular dish in New York City in the 30s to 50. It was sold in confection shops and luncheonettes. It consists of a paper cup filled with a piece of cake and whipped cream crowned with a half of maraschino cherry.

Origins

The charlotte was created in the early 19th century as a tribute to the wife of King George III, Queen Charlotte. Prepared in a large mold with flared edges, the dessert was made with buttered bread or brioche, then filled with a fruit compote, usually apples or plums. The dessert was then baked for long hours.

It was not until 1800 that a recipe appeared that came close to the current charlotte. It was Antonin Carême, a pastry chef and a French chef. He would have adapted the recipe, lining the pan with spoon and Bavarian cream. The spoon biscuits were originally round as they were molded with a spoon. He spooned the biscuits with a socket pocket
The dessert was called "charlotte à la parisienne".

Later, when he worked in the kitchens of Tsar Alexander, he renamed it "charlotte à la russe". It is the official name it bears today.
There are many types of charlotte: the charlotte with strawberries, the charlotte with the chocolate or the charlotte with the apples.

Recipe

Ingredients

18 ladyfingers
1/4 cup orange-flavored liqueur
2/3 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
3 tablespoons lemon juice
1 (10-oz.) pkg. frozen raspberries in syrup, thawed
1 pint (2 cups) whipping cream, whipped

Topping

1 tablespoon butter
1/2 cup sliced almonds
2 tablespoons sugar
1/2 cup whipping cream
2 tablespoons powdered sugar

Preparation

Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).

In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.

Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.

Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.

In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.

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