Charlotte Russe

Ingredients for Charlotte Russe

Instructions for Charlotte Russe

To prepare the Charlotte Russe recipe, please follow these instructions:

Set the oven at 250 degrees.

Whisk eggs and sugar together very thoroughly to a light and airy mass. Mix flour and baking soda and term it in the egg mixture. Stir gently together.

Line a baking pan (ca. 30 x 40) with baking paper, divide the batter and bake the cake at the bottom of the oven for approx. 5 min. to the has a nice color. Sprinkle the while a piece of wax paper with sugar. Take the cake out of the oven and turn it out onto the sugar sprinkled paper. Pull the peel off the bottom (if desired, brush the paper on the back with cold water). Finally, the jam on the cake with a strawberry advantage wide knife and roll the cake together on the long part. Cover with wax paper and let cool with the join rouladen downwards.

Cut the rouladen in 18 slices, about 1 cm thick. Hastened by a suitable Bowl or form inside with roulade slices-save the ugliest slices to cover the bowl with plastic fromagen with tyre movies.

Put the gelatine soak in cold water for 5 min. to grinding the free from wetness and melt it in a pan to low heat. Let it cool slightly and stir in the yoghurt and stir them in three walnuts. chop together with youghurtblandingen Finally, the jam. Whip the cream to foam and turn it in at last.

Style fromagen cold in ca. 10 to the beginning to stiffen. Pour it into the bowl to roulade slices and cover with the remaining slices. Cover with plastic film and set the bowl in the refrigerator overnight. Turn out onto a serving dish charlotten and garnish with fresh strawberries.