Simple Way to Prepare Ultimate Charlotte Made with Cheese Mousse

Hello everyone, this is Dave, welcome to my recipe page. Today I'm going to show you how to make a special dish - an easy way to make an award-winning charlotte with cheese mousse. One of my favourites. I'll make it a little special for me. It will be delicious.

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The taste of charlotte with cheese mousse is influenced by many things, ranging from the type of ingredients, the choice of fresh ingredients, the ability to adapt the dish to its preparation and presentation. . Don't worry if you want to make a delicious charlotte with cheese mousse at home, because once you know this trick, this dish can make for a special, unusual treat.

The number of servings to make charlotte with cheese mousse is 6 servings. So make sure this dish is enough for your beloved family.

To get started with this recipe, you must first prepare a few ingredients. Charlotte with cheese mousse can be made with 24 ingredients in 15 steps. Here's how to do it.

This time I made it for my daughter's 20th birthday. It's a good size for two servings for his girlfriend. The finished size is 12 cm in diameter, so I thought the cake might look a little big. I got the recipe from Yukilin's cake recipe. Very simply you can make a beautiful sponge cake. Instead of a regular baguette, I used a cheese mousse, which made the cake softer and tastier. It's about mermaids. Be sure to make the meringue dense. I think it's better to wait until the protein has had time to add sugar to the protein. First we mix the protein, then we add 2-3 servings of sugar to get a solid meringue. Of course, you should use fresh, chilled eggs. If you know how to make pretty and creamy meringues, like shaving cream, you'll never miss this cake. sakuraebi recipe. I usually use a mold with a diameter of 18 cm, but the number given in parentheses is a smaller cake with a diameter of 15 cm.

Seasoning ingredients for making charlotte with cheese mousse.

1. cake for party
2. 1 piece of powdered sugar
3. 3 egg yolks (2)
4. 3 egg whites (2)
5. 1 pinch of salt
6. 70 grams of sugar for meringues (50 grams)
7. 75 grams of cake flour (50 grams)
8. 1 powdered sugar (if needed)
9. Sponge base 18 cm (or 15 cm diameter)
10. 2 eggs (1.5)
11. 50 grams of sugar (35 grams)
12. 40 grams cake flour (30 grams)
13. 15 grams of cornstarch (10 grams)
14. 25 g butter (18 g)
15. cheese mousse
16. 100 grams of cream cheese (70 grams)
17. 1 egg yolk (slightly less than 1)
18. 20 grams of sugar (15 grams)
19. 70 ml whipped cream (50 ml)
20. 1 egg white (slightly less than 1)
21. 20 grams sugar for meringues (15 grams)
22. 5 grams of gelatin (3 grams)
23. 1 tablespoon water (1 tablespoon)
24. 1 piece of your choice (to taste)

Instructions for making charlotte with cheese mousse

1. First, make the sponge cake. If you are baking with an 18 cm diameter, use a 15 cm diameter mold, if you want a 15 cm diameter edge, use a 12 cm diameter mold for baking.
2. Pour the cake batter into a 15 cm diameter tin, bake for 20 minutes at 160°C. This is just a guide, so using a bamboo skewer, insert it into the cake when it comes out clean, it's ready. Let it cool. When the biscuits have cooled, cut them in half about 1.5 cm thick, you can freeze the remaining sponge cake.
3. Baking cake. Add a pinch of salt to the beaten egg whites and beat until white. Add powdered sugar in 2-3 servings mix with hard meringue. If the meringue is soft, you won't be able to squeeze it out, so stir.
4. Add all the egg yolks at once to the meringue, mix with a whisk. Then add the sifted flour. Stir as if taking the mixture from the bottom of the bowl with a shovel. Stir until the flour is gone.
5. Pour the resulting mass into a pastry bag with a round nozzle of 1.3 cm
6. Press the mass on a line 2 cm wide by 6 cm long so that it is placed on the side of the cake. Pour powdered sugar into a tea strainer and sprinkle evenly. If after a while the powdered sugar is gone, sprinkle again.
7. If you stick the cookie dough too tightly, they will cook. So leave a gap of 2 to 3 mm between each, they will have good eggs when cooked.
8. Bake at 180°C for 12 to 15 minutes. I think you can bake about 3 rows at a time, so secure the edges in the pie pan when using for the sides.
9. Make a diameter of 18 cm, if you get a diameter of 15 cm, use a 15 cm sample, if you do not have a baking sheet with a removable bottom, place it on the bottom of the printed paper. cross Then put a thick sheet of paper on top of the paper, then take it out. First, put the cookies for the sides into the cookie squeeze well. Then put the sponge cake in it.
10. Cheese mousse is easy. Add sugar to the protein prepare the meringue in advance. In a separate bowl, beat the cream until it forms stiff peaks. Knead the cream cheese well with a rubber spatula at room temperature. Soften the agar 1 tbsp. water.
11. Add sugar to cream cheese and beat with a whisk. When it is well mixed, add the egg yolks and mix well. Add the liquid gelatin to the stirring water bath. Gently mix the meringue cream with a rubber spatula to get a lush texture.
12. Pour half of the cheese mousse mass into a bowl covered with cake.
13. Spread one sponge cake on top of the cheese mousse.
14. Pour the remaining cheese mousse into the cake pan and leave in the refrigerator for 1-2 hours. When the mousse hardens, garnish with whipped cream and finished fruit. It will look shiny and luxurious if you have glaze.
15. The number of cookies is a little more than adequate. Use well-cooked ones when cooking. You can eat leftover cakes as is or even freeze them.

Moreover, as you gain experience and confidence, you will notice that you will improvise more and more, daring to adapt recipes according to your personal preferences. If you prefer more or less ingredients, or you want the recipe to be a little smaller or sharper, you can make simple adjustments to achieve that goal. Simply put, you start making personalized snacks on time. And you won't know about basic culinary skills for beginners, but you will never know if you don't have these simple culinary skills.

This is the end of a unique recipe for Quick Charlotte Food based on a cheese mousse. Thank you for your time. I'm sure you will do it at home. There will be some interesting dishes in the next home cooking recipe. Don't forget to bookmark it in your browser, share it with family, friends colleagues. Thanks for reading. go cook.