Recipe

Blueberry Charlotte Recipe


Blueberry Charlotte Recipe Sher / All my dishes
2 years, 7 months ago
Perfect ending to a perfect meal. This recipe I found in a book on Blueberries and the local area. Very Elegant Dessert.
Prep:20m Cook:20m Servings:8

Sher

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Ingredients
  • Cake:
  • 3 eggs
  • 1/2 tsp cream of tartar
  • 1/3 cup ice water
  • 3/4 cup sugar
  • 1 tsp almond extract
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 3 tbsp creme de cassis liqueur
  • Creme anglaise
  • 1 cup blueberry conserve ( Can Buy or make your own recipe below)
  • Creme Anglaise:
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 3 egg yolks
  • 3 tbsp icing sugar
  • Blueberry Conserve
  • 6 cups blueberries
  • 3 cups sugar
  • 4 tbsp lemon juice

Directions
  1. Preheat oven 350*
  2. Grease 2 8" square pans and line with parchment paper.
  3. Separate eggs. Using mixer beat whites with cream of Tartar until stiff and set aside.
  4. In another bowl beat yolks until thick and lemon colored.
  5. Add ice water beat additional 3-4 minutes
  6. Add sugar and almond extract beat another 4 minutes.
  7. Combine flour and baking powder and fold into batter.
  8. Gently fold in whites
  9. Divide batter among the 2 pans and bake until tester comes out clean about 20-25 minutes
  10. Loosen edges turn cake out and cool completely on a wire rack.
  11. To prepare Anglaise
  12. Heat but do not boil the cream and the milk over hot water.
  13. Whisk together egg yolks and icing sugar.
  14. Stir a small amount of the hot mixture into the yolks.
  15. Return the yolks to hot mixture and cook gently until it coats the back of a spoon. Remove cover top with plastic wrap and chill.
  16. To make conserve
  17. Crush berries and place in a saucepan.
  18. Stir in sugar and juice. Cook over low heat until sugar is dissolved and bring mixture to a full rolling boil.
  19. Cook uncovered 10-12 minutes stirring almost constantly. Remove from heat let stand 5 minutes
  20. Skim off any foam. refrigerate to use right away or can put into jars and process as jam.
  21. To assemble Charlotte:
  22. Split each cake in half. Place one bottom on cake plate.
  23. Sprinkle with 1 tbsp creme de cassis and spread with 1/3 cup conserve.
  24. Repeat twice moreand cover with top of second cake.
  25. Completely cover in plastic wrap and refrigerate.
  26. Slice in wedges and serve on a bed of creme anglaise.

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