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Blueberry Charlotte Recipe

Ingredients

How to make it

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

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The Cook

sher New Minas, CA

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