Wednesday, January 14, 2009
and I'll polish off the whipped cream, is how I recall my favorite after school dessert, Charlotte Russe from Sutter's Bakery in Brooklyn. It's base is a thin layer of sponge cake, filled with loads of whipped cream and topped with a cherry. Mary Ann, a TWD compatriot selected Dorie's Berry Surprise Cake this week and it is extremely delicious. This interpretation is something entirely different than the Charlotte Russe described in the recipe intro.
The genoise cake, saturated with raspberry syrup and filled with a whipped cream and cream cheese filling and raspberries. Outside the cake is frosted with more fresh whipped cream. Making a Genoise can be tricky. It takes patience. To avoid a sinking cake, it's best to properly heat the sugar and eggs, then whip the batter to the critical ribbon stage. Once there, gently sift in the flour and butter. Once completed, chill and enjoy. I did.