High Altitude Charlotte Cake

November 12, 2024 Recipes

This is a lot of steps, but actually not that difficult, and well worth the effort!

Whip the egg whites and 2/3 cup granulated sugar at medium speed in the bowl of a mixer fitted with the whip attachment, until the egg whites form stiff peaks, set aside.
Whip the egg yolks, 1/2 cup sugar, and vanilla for about 10 minutes at high speed until the mixture is thick and creamy.

Using a whisk, gently stir the egg whites to restore a smooth appearance and then add the whipped egg yolks.
Using a spatula, fold the egg whites and egg yolks together. Don't over mix: keep the mixture streaked in appearance since you will have to keep on mixing once you add the flour.

Sift the flour and cornstarch together and incorporate into the egg mixture gently in three times, taking care not to deflate the batter.
Place the batter in a pastry bag fitted with a medium plain tip and pipe 2 sets of 3" strips close together onto a parchment-lined baking sheet.
In another pan, pipe two 9" rounds (the same size as the springform pan).
Sprinkle the surface of the cookies with powdered sugar. Let the batter sit for 5 minutes until the sugar dissolves, then sprinkle again a second time.

Sprinkle the unflavored gelatin over the water in a small bowl. Set it aside.
Add milk to a medium saucepan and heat over medium heat until scalding, approximately 180 degrees.
Add the sugar and eggs to a large bowl and whisk until combined.
Temper the eggs by pouring a small amount of the scalded milk into the bowl with the eggs and sugar and whisk to combine. Pour in the rest of the milk and whisk to combine.
Add the vanilla to the bowl and mix to combine.
Transfer the pot to the burner and constantly whisk it over low to medium heat.
The mixture will become thick and easily coat the back of a spoon, also known as nappe. Allow to boil for 2 minutes.
Remove the pot from the burner and strain through a fine mesh strainer into a large bowl.
Add in the gelatinized water and whisk until mixed into the mixture. There should be no clumps.
Transfer the mixture to a clean bowl and place over an ice bath to chil quickly, stirring often.
While cooling, whip the cold whipping cream to a stand mixer until soft peaks are formed. Do not over-mix. Chill the mixture until the custard has thickened.
Add the custard to the bowl with the whipped cream and gently fold it together to combine.

Trim the ladyfinger rounds to fit the springform pan.
Place one of the ladyfinger rounds in the bottom of the springform pan, and then place the ladyfinger strips around the outside of the pan.

Brush the ladyfinger round with the cooled orange syrup.
Pour 2 cups of the Bavarian cream on the inside of the springform pan, and add layer of fruit.
Repeat with 2nd ladyfinger round, orange syrup, Bavarian cream, and fruit.
Heat up neutral glaze in the microwave until spreadable, then cover top fruit with glaze.
Refrigerate overnight to allow cake to set.
Remove from refrigerator and remove springform ring.