Charlotte Cake

INGREDIENTS

• 10           egg yolks
• ½ tsp     vanilla bean paste
• 90 g        caster sugar (A)
• 8              egg whites
• 90 g        caster sugar (B)
• 90 g        plain flour, sieved
• 90 g        corn flour, sieved
• 45 g        unsalted butter, melted
• caster sugar, for sprinkling

Berry Bavarois

• 1 ¼         sheet of gelatine
• 2              egg yolks
• 1 tsp      caster sugar (A)
• 125 ml  thickened cream (A)
• 60 g        Bonne Maman Strawberry-Raspberry and Elderflower Spread
• ½ lemon, zested
• 50 g        fresh strawberries, chopped
• 50 g        fresh raspberries, torn
• 30 g        caster sugar (B)
• 175 ml  thickened cream (B)
• 1              egg whites
• pinch of cream of tartar

• 40 g        Bonne Maman Strawberry-Raspberry and Elderflower Spread
• 250 g     fresh strawberries
• 250 g     fresh raspberries
• icing sugar, for dusting

METHOD

Sponge

1. Heat the oven to 160°C, fan forced.
2. Trace 2 discs, 160mm in diameter, onto a sheet of baking paper.
3. In the bowl of a stand mixer fitted with a whisk attachment, whist the egg yolks, vanilla and sugar (A) until light and fluffy.
4. In a separate bowl, whisk the egg whites until foamy then gradually add the sugar (B) while continuing to whisk.
5. Fold the sieved flour and corn flour through the egg yolk mixture until there are no lumps remaining.
6. In 3 additions, add the meringue and gently fold through.
7. Add a small amount of the sponge mixture to the melted butter and mix to incorporate before folding it back through the sponge.
8. Transfer into a piping bag fitted with a 10mm plain piping nozzle.
9. Pipe 2 discs onto the prepared baking paper in a coil formation beginning in the centre of each disc.
10. Pipe the remaining sponge mixture in 80mm lengths to create lady fingers.
11. Sprinkle the top with additional caster sugar and bake in the pre-heated oven for 15 minutes.
12. Allow to cool at room temperature.
13. Slightly trim one end of the lady fingers to create a flat edge.

Berry Barvois

1. Heat the oven to 150°C, fan forced.
2. Soak the gelatine in a bowl of cold water.
3. In a separate bowl, whisk the egg yolks and sugar (A).
4. Boil the cream (A) then slowly pour it over the egg yolk mixture while whisking.
5. Return the mixture to the heat and stir until it reaches 80°C before removing from the heat.
6. Squeeze the excess water out of the gelatine and place it into the saucepan. Mix to combine.
7. Strain the mixture into a bowl and allow to cool to 34°C.
8. Add the Bonne Maman Strawberry-Raspberry and Elderflower Spread, lemon zest and berries and gently fold to incorporate.
9. Place the sugar (B) into the pre-heated oven for 10 minutes.
10. Meanwhile, semi-whip cream (B) until it has some body but still collapses.
11. Whisk the egg whites, hot sugar and cream of tartar until you achieve medium peaks.
12. Gradually fold the fruit mixture through the meringue.
13. Lastly, add the semi-whipped cream and fold through.

Assembly

1. Line the base and sides of a 160mm round tin with a plastic wrap.
2. Gently warm the Bonne Maman Strawberry-Raspberry and Elderflower Spread.
3. If required, trim the sponge discs to 160mm in diameter then brush the top and sides with the Bonne Maman Strawberry-Raspberry and Elderflower Spread.
4. Place one sponge disc into the prepared tin and spread evenly with half of the berry bavarois.
5. Repeat with a second layer of sponge and bavarois.
6. Place into the freezer for a minimum of 6 hours to set.