Fresh Strawberries, delicate Strawberry Bavarian Cream and the homemade Ladyfinger Biscuits: this Strawberry Charlotte Cake make the perfect Summer dessert!
Preheat your oven on 180°C/350°F. Line two large baking flat trays with Baking Paper. Draw the shape of the Pastry Ring (see note 1 for size) you will be using on one of the Baking Paper, and flip it.
In your Stand Mixer, whip the Egg Whites until you reach soft peaks. Gradually add the Caster Sugar, a little bit at the time, until you get Stiff Peaks.
Slowly beat in the Egg Yolks, then the Plain Flour and Cornstarch. Stop as soon as all incorporated to avoid deflating the Egg Whites.
Transfer the Ladyfinger Biscuits Batter into a large Pastry Bag with a large round nozzle.
Make the base of the cake on the sheet with the circle drawn: start from the centre of the ring and create a spiral around it with the batter, stopping about 2cm/0.8inch from the edges.
Make the edges of the cake: pipe small lines of batter next to each other in long rows (they should touch and be about the same height as your pastry ring). (see note 2)
Bake for 8 to 10 minutes or until puffed and golden. Transfer on a cooling rack with the baking paper and set aside to cool down.
Strawberry Bavarian Cream
Blend the Strawberries and pour the liquid through a thin mesh sieve to discard any seeds. Place the blended Strawberries in a small pot with the Vanilla Paste and turn on low heat (see note 3)
In a separate bowl, whisk the Egg Yolks and Sugar. When the strawberry juice starts to simmer, add the Yolks/Sugar. Continuously stir with a stiff spatula until the liquid starts to thicken (see note 4). Remove from the heat.
Mix the Gelatine Powder with a little bit of cold water and set aside for a couple of minutes, then whisk it into the Strawberry Cream until smooth. Cover with wrap and place in the fridge to cool (see note 5).
When the strawberries reach room temperature, start whipping the Heavy Cream until almost stiff. Gently fold in the whipped Cream in the Strawberry Cream in 3 or 4 times. Set aside.
Assembling the Charlotte Cake
Place the Pastry Ring over a flat baking tray (or the tray you will use to serve the cake). Optional: place an acetate strip on the inside edge of the ring.
Dice about 200 gr of the strawberries and set aside. Remove the hull from the rest of the strawberries and set aside.
Slice the bottom of the ladyfinger biscuit strips if needed so they can sit flat. They should be the same height as the Ring (or slightly higher if preferred).
Place the ladyfinger biscuit base inside the Ring, and the ladyfinger Biscuit strips around it. Make sure the edges are packed in really tight (see note 6).
Pour half of the Strawberry Cream over the biscuit base. Cover with the diced strawberries (and the rest of the ladyfinger cookies, cut into small cubes, if any leftover).
Pour the rest of the Strawberry Cream over and use a small offset spatula to smooth the top.
Cover the cream with the remaining hulled strawberries, sliced side facing down.Place in the fridge to set for at least 2 or 3 hours.
Optional: before serving, you can sprinkle some Desiccated Coconut, Dark Chocolate Shaving and/or Fresh Mint Leaves over the fresh Strawberries
Notes
I used a 25cm wide, 5cm high Pastry Ring - or 10 inch wide to 2 inch high. Alternatively, you can use a Springform Pan.
Repeat the process until you have used all of your batter, piping multiple rows of ladyfinger biscuits if needed. You may want to check you will have enough to create all the edges of your cake.
If using fresh Vanilla Bean, slice it in half and leave to infuse in the Strawberry Juice on low heat for 5 minutes, then scrap the beans and add them to the juice.
On low heat, it will take a few minutes to thicken - make sure you do not stop stirring. To know it is thick enough (and cooked enough), dip a spoon in. On the back of the spoon, draw a straight line with your finger over the liquid and place the spoon vertically. If you do not see any of the liquid dripping over the clear line, it means the liquid has thickened enough.
You do not want the strawberry cream to be cool or the gelatine will start to set. But make sure it isn't hot anymore either, or it will deflate the whipped cream.
You may need to press two or three strips together, but make sure the edges are very tight or it will split when you remove the ring.