Simple Way to Make Perfect Charlotte Made with Cheese Mousse

Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Perfect Charlotte Made with Cheese Mousse. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Charlotte Made with Cheese Mousse, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Charlotte Made with Cheese Mousse delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Charlotte Made with Cheese Mousse is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Charlotte Made with Cheese Mousse using 24 ingredients and 15 steps. Here is how you can achieve it.

This time, I baked it for my daughter's 20th birthday. It's a good size for two servings, her and for a boyfriend to enjoy. The size when it is ready was 12 cm in diameter, so I think the biscuit might look a little bit big. I borrowed the recipe from Yukilin's sponge cake recipe. It is really easy and you can bake a nice sponge cake! I used cheese mousse instead of a normal bavarois for the inside, which made the cake more creamy and delicious.

The point is the meringue! Make sure to whip up a stiff meringue. I think it would be better not adding the sugar to the egg white until the egg white forms some foam. Whip up the egg white on its own first, then add sugar in 2 to 3 portions, and that is the way to make a stiff meringue. Of course, you should use a fresh and chilled egg. If you can whip up a fine and beautiful meringue like a shaving cream, you will never fail making this cake. Recipe by Sakuraebi. I usually use an 18 cm diameter mold, but the amounts in parantheses will yield a smaller cake that's 15 cm in diameter.

Ingredients and spices that need to be Prepare to make Charlotte Made with Cheese Mousse:

1. Cookies for the sides
2. 1 Powdered sugar
3. 3 Egg yolk (2)
4. 3 Egg white (2)
5. 1 pinch Salt
6. 70 grams Granulated sugar for the meringue (50 grams)
7. 75 grams Cake flour (50 grams)
8. 1 Powdered sugar (as needed)
9. 18 cm Sponge cake base (or 15 cm in diameter)
10. 2 Egg (1.5)
11. 50 grams Granulated sugar (35 g)
12. 40 grams Cake flour (30 g)
13. 15 grams Cornstarch (10 g)
14. 25 grams Butter (18 g)
15. Cheese Mousse
16. 100 grams Cream cheese (70 grams)
17. 1 Egg yolk (a little less than 1)
18. 20 grams Sugar (15 grams)
19. 70 ml Heavy cream (50 ml)
20. 1 Egg white (a little less than 1)
21. 20 grams Sugar for the meringue (15 grams)
22. 5 grams Gelatin (3 grams)
23. 1 tbsp Water (1 tablespoon)
24. 1 Fruits of your choice (as needed)

Instructions to make Charlotte Made with Cheese Mousse

1. First, bake the sponge cake. If you are making it to be 18 cm in diameter when the cake is done, use a 15 cm in diameter cake pan. If you want to make it to be 15 cm in diameter when it is done, use a 12 cm in diameter cake pan to bake the sponge.
2. Pour the sponge cake dough into the 15 cm in diameter cake pan. Bake in 160°C oven for 20 minutes. This is just a guide, so use a bamboo skewer, stick it through the sponge cake and if it comes out clean, then it is ready. Let it cool. When the sponge cake has cooled down, slice into 2 halves about 1.5 cm thick. You can freeze the remaining sponge.
3. Bake the biscuits. Add one pinch of salt to the whisked egg white and beat with a whisk until it becomes white. Add granulated sugar in 2 to 3 portions and whip up a stiff meringue. If the meringue is soft, you won't be able to squeeze it out later, so whip it up stiffly.
4. Add egg yolk to the meringue in one go and mix with a whisk. Then add well sifted cake flour. Mix as if scooping the mixture up from the bottom of the bowl using a spatula. Mix until the flour disappears.
5. Pour the mixture in a pastry bag with a 1.3 cm round tip.
6. Squeeze out the mixture in lines that are 2 cm wide and 6cm long to place on the sides of the cake. Put powdered sugar in a tea strainer and sprinkle it on evenly. When the powdered sugar disappears after a while, sprinkle a lot on once again.
7. If you stick the biscuit mixture too close to one another, they will be flat when baked! So, leave 2 to 3mm space between each one, then they will have a nice shape when baked.
8. Bake in a 180°C oven for 12 to 15 minutes. I think you can bake about 3 rows at one time, so stick the ends together in the cake pan when using it for the sides.
9. Prepare a 18cm in diameter. If you are making it to be 15 cm in diameter at the end, then use 15 cm in diameter, loose bottom cake pan. If you don't have a loose bottom cake pan, place a paper on the bottom in a cross. Then place a thick paper on the paper so that you can pull it out afterwords. First, place the biscuit for the sides in the cake pan tightly. Then put one sponge cake on the bottom.
10. The cheese mousse is easy. Add sugar to the egg white and make a meringue in advance. Whip up heavy cream in another bowl until stiff peaks forms. Knead room temperature cream cheese well using a rubber spatula. Soften gelatin with 1 tablespoon of water.
11. Add sugar to the cream cheese and mix with a whisk. When they are mixed well, add egg yolk too and mix. Add gelatin melted over a water bath too and mix. Mix heavy cream and meringue together gently using a rubber spatula to maintain the airy texture.
12. Pour half of the cheese mousse mixture into the cake pan lined with biscuit.
13. Place the other sponge cake onto the cheese mousse.
14. Pour the rest of the cheese mousse mixture into the cake pan and let it chill in the refrigerator for 1 to 2 hours to harden. When the mousse has hardened, decorate with whipped cream and fruits, and then it is ready. It will have a glossy and beautiful look if you have nappage pastry glaze.
15. The amount for the biscuit is a little more than enough. When it is baked, use the ones which are baked nicely. You can eat the remaining biscuit just as it is or even freeze it.

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So that's going to wrap this up with this exceptional food Steps to Prepare Quick Charlotte Made with Cheese Mousse. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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