Gluten-Free Strawberry Charlotte Recipe

For this recipe I combined two other recipes; a gluten free version of Cooking with Dog’s Castella Sponge (recommend you watch on how to bake the sponge) and a no-bake Strawberry Charlotte.

Cooking with Dog’s castella sponge is my go to gluten free sponge as its so simple to make and was a decent substitute to finding gluten free sponge fingers and tastes damn good too!

(Of course if you find gluten free sponge fingers or don’t have to make a gluten free cake normal sponge fingers work excellently too but hit the link to the actual article for a guide on how to prepare them)

Ingredients
For the gluten-free sponge:
6 medium eggs
200g sugar
3 tablespoons of honey
3 tablespoons of hot water
150g of gluten-free bread flour (you need bread flour for this recipe)
 For the filling:
 8 gelatine leaves (You could use vegetarian gelatine if needed)
400g of strawberries or 400g of strawberry purrée
325ml double cream
500g yoghurt or fromage frais
325ml double cream
To decorate:
200g of extra strawberries to serve/layer inside
Mint leaves (optional)

Method:

  1. For the sponge whisk together the eggs and sugar till you reach semi-stiff peaks (not quite to the extent of a meringue but still so that the mixture has changed to a creamy/off yellow colour)
  2. Preheat the oven to 170ºc/160ºc fan assisted
  3. In a cup, mix the honey and water together and then pour into the mix, whisking to combine
  4. Fold in the bread flour to the mixture
  5. Pour into a lined baking tin, gently tap the tin against the worktop to remove a few air bubbles so that the cake bakes more evenly and bake for 35-45 minutes till cooked
  6. Meanwhile, for the Charlotte filling blend 400g of strawberries in a blender and pour into a wide pan over a medium heat till reduced by half
  7. Place the gelatine sheets in cold water and let to soak for 5-10 minutes
  8. When the strawberries have reduced add in the sugar, stirring till dissolved and then remove from the heat
  9. Remove excess water from the gelatine leaves and mix into the purée until dissolved. Leave to cool.
  10. Whip the double cream in a bowl till stiff and carefully fold in the yoghurt until blended
  11. Cut up the castella sponge into strips and line the inside of a cake tin
  12. Fold the cooled purée into the cream mixture. Pour half the mixture into the lined cake tin.
  13. Slice up strawberries and place on top of the mixture. (If you have any cake left you can add an intermediate layer of cake to break up the strawberry filling)
  14. Pour on the other half of the mixture and smooth.
  15. Leave to chill until firm
  16. Decorate with more strawberries and mint (optional)!

IMG_1589

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