All Hail the French cakes!
First Recipe
"Charlotte aux Poires"
Warning: You can make that cake either with a mousse or a custard! I'll write the recip for the two but you can also make them with another flavor like strawberry, lemon etc... and other fruits. I choose chocolate and pears cause it's so good!
Ingredients (composants) for 6 persons.
For the chocolate mousse:(Three hours minimum in the fridge! So do it the morning or the day before)
200g of chocolate (dark or milk as you like ^^)
6 eggs
1 pinch of salt
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Preparation:
Separate the eggs yolk and the eggs whites and add the pinch of salt to the white.
Melt down the chocolate in a pan (low heat or it will burn and the scent will stay on the chocolate), add the 6 eggs yolk.
Whip up eggs whites.
SLOWLY incorporate the chocolate mix with the eggs whites until all the eggs whites aren't seen anymore. It's important to do it slowly or you will "break" the whites and your mousse won't be... fluffly and aired!Put it in the fridge for it to take.
For the chocolate custard:
3 eggs yolk
90g of sugar
20g of cornflour
30g of flour(or 50g of white flour it's a choice)
1/2l of milk
1 pinch of salt
50g of chocolate
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For the Charlotte:
30 Sponge fingers
1 Can of pears in syrup (a big can)
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Preparation:
Boil the milk, add the chocolate and mix the two.In a separate bowl, mix both the sugar and the 3 eggs yolk until the mixture whitens.Add the cornflour, the flour and the salt to the mix you just did.Put back on low heat (fire) the chocolate and milk mix and add the second mix slowly while always stirring during 2 minutes. Remove the pan once the mixture coats the spoon, cover and let it cool down.(Either put it in the fridge always covered or jut let it on the table)
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Preparation of the cake:
Open the can of pears and separate the slice of pears and the syrup.
KEEP the siryp in a plate you will need it!Soak each sponge fingers in the syrup and place them in a baking tin (all around: walls and flat part) . (You need to put them together tightly so the cake doesn't fall apart one you remove the baking tin.)Once the "outside" is done, coat the inside with either the mousse or the custard in a thin layer.Put the pears slices in and put another thin layer of mousse or custard.Add a layer of sponge fingers soak in syrup.Another layer of mousse or custard, pears slices etc (until nothing is left)Put the last sponge fingers soaked in syrup on top to finished the cake.Use some plastic wrap to seal the baking tin and turn it upside-down in a flat plat.Put it in the fridge, 3 hours minimum.Once the times is up, slowly remove the plastic wrap, remove the baking tin, decorate the top of the cake as you like and tada!!!Your Charlotte is ready to be eaten ^^Some Pics:Better us a "Charlotte" Baking in (Tupperware because you have a lid to put pressure and keep the cake together.
