Cherry Charlotte Cake Recipe - Creamy & Fruity Delight
Try this Cherry Charlotte Cake recipe with whipped cream and cherry purée. Perfect for any occasion, with fresh, frozen, or compote cherries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bylena.com.
Cooking tools:
- Springform pan
- Blender
- Saucepan
- Stove
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Offset spatula
- Refrigerator
- Serving platter
Ingredients
- ● Sponge cake 1 piece round, 28 cm diameter
- ● Heavy cream (32% fat) 500 ml
- ● Powdered sugar 150 g
- ● Pitted cherries 1 kg 500 g for cream, 500 g for topping
- ● Corn starch 2 tbsp
- ● Sugar 5 tbsp + 2 tbsp for topping mixture
- ● Gelatine powder 10 g suitable for 500 ml liquid
- ● Jelly crystals 10 g agar-agar-based
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