Lemon Charlotte is delicious but not greasy! The classic is endlessly memorable

 The combination of finger biscuits + lemon cream has a fresh fragrance and a silky texture.

There is no need to pile up a lot of fruit, and no cheese preparation.

Just buy a few lemons and you can easily get it~

 

Lemon Charlotte - Recipe

 

Charlotte Finger Cookies

110g eggs, 60g sugar

 

100g low powder, appropriate amount of powdered sugar

 

Lemon syrup

Juice of half a lemon, 25g sugar

 

Lemon cream

2 lemons (large), 110g eggs

 

65g sugar, 3g gelatin flakes, 100g cream

Italian meringue

30g protein, 20g water, 50g sugar

 

= Production steps =

  Charlotte Finger Cookies

1. Separate egg yolk and egg white, and beat the egg white. Add the confectioner's sugar to the egg whites in 3 times to beat, and beat until hard foaming, that is, there is an upright pointed hook.

2. Pour in two egg yolks, stir thoroughly with egg yolk, and change the spatula if you can’t master the egg yolk~

3. Sift into the low powder, use a spatula to stir at the bottom, turn it evenly, and put it into a piping bag.

4. Extrude it on greased paper and extrude a 6-inch round bottom at the same time, sprinkle with a layer of powdered sugar, and send it to a preheated oven to bake for 12-15 minutes.

5. Note: This recipe is a 6-inch cake with a circumference of about 48cm and a width (height) of 6cm. You can mark the length and width on the oil paper in advance. The flower mouth is round with a diameter of 1cm.

6. After baking, take it out and let cool, and cut the uneven end flat.

7. Enclose the long finger biscuits into the mold, and cut off the 1cm periphery of the round cake at the bottom, and put it in reserve.

 

Lemon cream

1.Squeeze out the juice from 2 large lemons and filter out the pulp.

2. Beat in two eggs and fine sugar and beat them evenly.

3. Turn on a small fire and keep stirring until it thickens, like a French soup consistency. If you have a thermometer, just measure it around 82 degrees.

4. Add 3g of soaked gelatin flakes, stir and fuse.

5. Whip the whipped cream to 7 to distribute, and then mix it with the lemon custard in 2 times, and the lemon cream is complete.

  Combination

1. Mix half a lemon juice + 25g evenly, brush it in the fingerbread, you can also ignore this step.

2. Pour in the lemon butter, smooth it and put it in the refrigerator for 4 hours to solidify.

 

Decoration-Italian meringue

1. Beat the egg whites until moist foaming, then boil the sugar + water to 118 degrees, immediately pour the syrup and beat at high speed.

2. Send it to the rigid foaming state with soft gloss and fine lines, and put it into a piping bag.

3. Take out the refrigerated cake and squeeze out a wreath, here is a 7-tooth spout.

4. Take the spray gun to scorch the Italian meringue, and you are done. If you don't have a spray gun, replace it with cream decoration! Decorate with mint and burnt lemon slices, beautiful and advanced!

 

This Lemon Charlotte can be perfectly cut by the Cheersonic ultrasonic automatic slicer. The ultrasonic knife cuts the cream without sticking to it. The cut surface is smooth and tidy. The automatic setting can eliminate the uneven slices and the second caused by human error. Sub-pollution speeds up the process and saves your time. When your bakery is ready to provide customers with Lemon Charlotte, please remember to contact the Cheersonic Ultrasonic customer representative: +86 13372540303

 

Cake Cutting video:https://youtu.be/y2wSg1-gz5Y

(For cutting details, please visit our official website!)