To prepare the cake base, preheat oven to 350F. Line the bottom of a 9-inch cake pan with parchment paper. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 1 tablespoon sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
In the same mixing bowl, beat egg yolks and 2 tablespoons sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.
Sift flour and the remaining sugar over top of egg yolk mixture, followed by folding in half of the meringue.
Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pan and smooth the top.
Bake for 10 to 12 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.
To prepare the strawberry mousse, combine the gelatin powder and water in a small bowl to soften.
Combine the strawberry puree and sugar in a small saucepan over medium heat. Bring to a boil. Remove from the heat, and stir in the softened gelatin mixture. Let cool to room temperature.
Beat heavy cream on medium-high speed in a bowl of a standing mixer until stiff peaks form. Gently fold in the strawberry puree until well mixed.
To assemble, place two 5-inch springform pan rings on a large baking sheet.
Use a 4-inch round cookie cutter to cut two cake base circles. Place a cake base inside the bottom of each springform pan. Line the edges of the pan with upright ladyfingers.
Spoon half of the strawberry mousse into the centre of each charlotte. Keep the charlottes in the refrigerator to chill the mousse, at least 4 hours or overnight.
To serve, gently loosen the springform pan rings. Tie a decorative bow around the outside of each cakes, and top with fresh strawberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 128 | ||
Calories from Fat: 75 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 71.2mg | 22 % | |
Sodium 22.3mg | 1 % | |
Potassium 32.5mg | 1 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 12g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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