Yellow Peach and Raspberries Charlotte

charlotte-lefermier

 

Ingredients:

  • 18-20 Sponge fingers
  • 3 Punnet Raspberries
  • 3 yellow peaches

Butter Cream :

  • 3 egg yolk
  • 140g caster sugar
  • 50 g water
  • 180 g room temperature butter

Instruction:

  • Mix water and sugar in a saucepan and cook to 118 degrees celsius or 244 degrees Fahrenheit.
  • In the mean time whisk egg yolk in an electric blender, then poor the cooked sugar over it while mixing.
  • Whisk until cooled down completely, then add slowly add the butter and whisk until fully incorporated.
  • Keep aside

Italian Meringue:

  • 2 cl water
  • 80  g caster sugar
  • 2 egg white

Instructions :

  • Place sugar and water in a saucepan and cook to 118 degrees celsius or 244 degrees fahrenheit.
  • Whisk egg white to soft peak in an electric mixer then slowly add the cooked sugar while whisking.
  • Whisk until the meringue has cooled down.
  • Add a punnet of raspberries to the meringue and whisk.
  • Then gently fold the butter cream through the meringue and keep aside.

Building the cake:

  • Line a 22cm round springform cake tin with the sponge finger, side and bottom.
  • Place the butter cream mixture inside the lined cake tin and decorate the top with the remaining raspberries and sliced yellow peaches.

 

Wine Recommendation : charlotte2-lefermier

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