Mango Charlotte

270 3 / 5 120 минут 10 порции

The flavor is delicate, creamy...

Ingredients for Mango Charlotte

Step by step instruction of cooking Mango Charlotte

Шаг 1

Preheat the oven to 190 C. Samart circumference of the round shape. For example, it will be 50 cm So you should take rectangel grill where one side must be at least 50 cm, since these strips go on the turfing of the sides.
Lay a parchment paper baking sheet. Lay a paper and a round shape that you measured.
In a saucepan heat milk with butter almost to a boil.
Beat with a mixer eggs, yolks and sugar to increase mass three times (it should have the consistency of thick cream). It takes about 10 min. First beat on the lowest speed, gradually increasing.
Sift the flour and starch with the baking powder and salt.
Pour the flour into the beaten eggs, stirring gently with a spatula from the bottom up.
Lay a few tablespoons of the dough in warm milk and stir. Pour the mass into the main batter, mix well.
Put the dough on a baking sheet, flatten and bake for about 10-15 minutes. Pour part of the dough for the bottoms in a circular shape. The finished cake will have a Golden surface. I overcooked a little and turned the dark color of the sides.

To cover the flanks of a split form with size 20 cm cling film or parchment.
Cut the cooled cake into 4 equal strips along the long side. To cover one of them jams right color (I had strawberry), cover the following, and tap lightly with jam, and so on until all four strips are sandwiched with jam. Wrap the cake in plastic wrap and place in freezer to harden for 1 hour. This is to allow the sandwiched biscuits easier to cut.
Round bisquitik to impregnate with alcohol, syrup or juice with the liqueur.
Put in prostrelennoe film form.
Cut the frozen cake with the filling of narrow strips of width 1 cm and turning it 90 degrees, spread along the walls prepared with a round shape, trying to place them as closely as possible to each other. It turns out the fence. If not exactly, after filling, filling to level with a knife.

Шаг 2

While baking the sponge cake, it is necessary to make a souffle. Here too the exact proportions will not tell - did everything by eye, but the filling was not enough, so we need to increase. Generally, you should look at the form and navigate to the volume form of fence and its height.

Took 2 mangoes, cut the pulp with the juice, boil it all on the stove (be sure and then immediately go sour), add 12 grams of gelatin. Slightly cooled is ground in a blender and strained (too necessarily, but it can get undissolved gelatin granules). When it is not too hot, pouring in 3 (or see the form) jar tropical or similar to yogurt (yogurt should be "long lasting", but then again, sour, and preferably fatter (7 percent but see for yourself). Again everything in the blender and pour the biscuit. To harden in the refrigerator for 3 hours. If you suddenly freezes, is that possible with a spoon to choose the filling, the Micra in the defrost mode even dissolve gelatin in orange juice. It takes about 40 seconds. Again drain and add in scraped the filling. But I froze.

Can be put on top of the nectarine.

Шаг 3

Take a bag of jelly cake with the appropriate color (orange or apricot), make a solution according to package instructions and pour a thin layer of the top of the cake.

With proper calculation of the filling, it should reach the edge of the bumpers, and jelly already covers the entire surface along with the sides. But I think that with the fence as something original.

And again for 3 hours.

Now the comments.
- Empirically found out that this is the case, you can safely freeze. The day before the hour "X" to get out of the freezer in the fridge (!) for slow defrosting, so as not to spoil the test structure. 2-3 hours to upload to depart at room temperature until firm consistency.
At room temperature over time begins to leak. Therefore, it is necessary or eat immediately, or after cutting to remove the excess in the fridge.