Photo: Sara Cervera
Red Berry Charlotte recipe
12 ingredients
40 min + 15 min
8 people
openrecipes
It was the French pastry chef Carême who transformed the cake into what it is today – usually an exterior of light ladyfingers and an interior of vanilla cream or flavoured mousse.
Estimated Nutrition (whole recipe, rough)
809
Calories
38g
Protein
13g
Fat
130g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 red berries of your choice
- cups icing/confectioners’ sugar, to dust
- 1 eggs, separated
- cup superfine sugar, plus extra to dust
- 6 plain/all-purpose flour
- 350 leaves of gelatine
- g whipping cream
- 350 raspberry purée (see method)
- g vanilla yogurt
- 3 Cointreau liqueur
- 250 large egg white
- ml caster/superfine sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes