A+ R A-
Displaying items by tag: Kofeinaya Sharlotka
Monday, 19 September 2011 10:56

Kofeinaya Sharlotka (Coffee Charlotte)

Ingredients

2 eggs, separated

1 tbsp warm water

125g sugar

1 pinch of salt

125g flour

50g cornflour

1/2 tsp baking powder

2 tbsp zwieback (rusk) crumbs

(as an alternative, use shortbread)


Filling

5 sheets white gelatine

4 eggs, separated

100g sugar

1 packet vanilla sugar or 1 tsp vanilla extract

1 pinch of salt

1 tbsp cocoa powder

4 tbsp instant coffee

4 tbsp water

1/4 litre cream


Method

In a Le Creuset 24cm Mixing Bowl, beat the egg yolks with the water and sugar until foamy. Beat the egg whites with the salt until they form stiff peaks. Place the beaten egg whites on top of the egg yolk mixture. mix the flour, cornflour and baking powder and sieve over the mixture. Sprinkle with zwieback crumbs, then fold everything in lightly.

Transfer the sponge mixture to a piping bag with a plain nozzle and pipe sponge fingers on to a baking tray lined with baking parchment. Bake in a preheated oven (200C with fan) for about 8-10 minutes. remove and leave to cool.

For the filling, soak the gelatine in cold water. Beat the egg yolks, sugar, vanilla sugar (or vanilla extract), salt and cocoa powder until thick and creamy. Dissolve the instant coffee in hot water. Squeeze out the gelatine and stir into the coffee. Stir into the egg yolk mixture and chill. Beat the egg whites and whip the cream (separately) until stiff. As soon as the coffee cream begins to set, fold in the beaten egg whites and whipped cream.

Line the base of a 20cm charlotte mould with sponge fingers halved crosswise. Spread with a little of the cream. Then line the sides of the mould with the remaining sponge fingers, pressing them lightly into the cream. Turn the rest of the cream into the lined mould and smooth the top. Chill for at least 2 hours, then turn out on to a serving pate.


Serves 8

Stay Up to Date