Charlotte cake with strawberries and chocolate
Recipe by Valentina Masullo, author of @valefatina
FOR THE BASE
Cocoa Flavoured Ladyfingers Forno Bonomi
Ladyfingers Forno Bonomi
FOR THE CREAM
Unsweetened fresh cream
Gelatine in sheets
FOR THE CAKE SOAK
FOR THE FILLING
Tablespoon of sugar
Wash the strawberries, remove the stalk, and cut them into small pieces. Add 1 tablespoon of sugar, stir and let rest in the refrigerator.
Put the eggs in a large saucepan and add the sugar. Beat with a hand whisk to melt. Combine the flour, one spoon at a time, and continue to stir to avoid lumps.
Heat 750 ml of milk (without boiling it) and pour it flush over the egg mixture, continuing to mix. Cook the mixture over low heat, continuing to stir, until the cream has thickened.
Divide the cream in half into two bowls. Add the vanilla extract to one and the other the sifted bitter cocoa and stir to incorporate them. Mix the creams occasionally until they have cooled completely.
Soak the jelly in cold water.
Whip the cold cream and add half to each bowl of cream.
Squeeze the jelly and dissolve it in a couple of tablespoons of water, heating it for a few seconds without the liquid getting too hot. Pour half into each bowl of cream and stir quickly to avoid the formation of lumps.
Cut about ½ cm at the base of each Ladyfinger Cocoa Flavoured and arrange them along a ring placed on a plate. Use the Classic Ladyfingers to fill the bottom. Wet the Ladyfingers on the bottom with a little milk.
Make a layer of chocolate cream and distribute it evenly. Add a layer of strawberries and then make a new layer of cookies. Complete with vanilla cream and a generous layer of strawberries to decorate.
Place the cake in the refrigerator for at least 3-4 hours before serving.
It is perfect to decorate with a nice ribbon for presentation.