Scarlett WCharlotte Ai Lamponi (Raspberry Charlotte)
May 22nd 2008 14:47
Charlotte Ai Lamponi (Raspberry Charlotte)
About Potato flour
Potato flour is obtained by grinding the tubers to a pulp and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein. Potato flour is used as a thickening agent. When heated to boiling, food added with a suspension of potato flour in water thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for wheat flour in cooking by Jews during Passover, when grains are not eaten.
INGREDIENTS
Serves 6 - 8
1 quantity Italian sponge cake
2½ cups heavy cream
2 tablespoons confectioners’ sugar
1½ cups raspberries, chopped
6 meringues, crumbled
⅔ cup raspberry syrup
2 tablespoons raspberry liqueur
For the Italian sponge cake (Pan Di Spagna)
6 eggs
1 cup granulated sugar
2 teaspoons grated lemon zest
1 cup all-purpose flour, sifted
½ cup potato flour, sifted
pinch of salt
For the meringue (Meringa)
pinch of salt
3 egg whites
2 cups confectioners’ sugar
3 tablespoons superfine sugar, to sprinkle
1. To prepare the meringue, preheated oven at 250 ºF. Combine the salt with the egg whites and beat with an electric whisk. When the egg whites start to stiffen, gradually add half the confectioners’ sugar. Decrease the speed of the whisk, and incorporate the remaining sugar.
2. Continue whisking until the mixture is very stiff, then transfer it to a piping-bag with a plain or fluted nozzle.
3. Line a baking sheet with paper and squeeze out dollops of the mixture, leaving about 2 inches between each one.
4. Sprinkle with the sugar. Bake for about 50 minutes.
5. Meanwhile, prepare the sponge cake. Place the eggs and sugar in the top part of a double boiler (or in a small saucepan placed in a larger pan of simmering water over heat) and whisk until frothy.
6. Remove from heat, add the lemon zest and continue to whisk until cooled.
7. Fold in the flours and salt carefully so that the egg mixture does not collapse.
8. Butter and grease a 10-inch springform pan and fill with the sponge mixture.
9. Bake in the preheated oven at 325ºF for 40 minutes.
10. At the same time, whip the cream, reserving ½ cup for decoration.
11. Combine the confectioners’ sugar, raspberries (reserve a few to decorate), and 2 crushed meringues; fold in the whipped cream.
12. Cut the sponge into slices.
13. Brush a charlotte mold with a little of the syrup and line it with slices of cake.
14. Pour in half the filling and half the meringues, followed by the rest of the filling and meringues.
15. Mix the remaining raspberry syrup and liqueur.
16. Dip the remaining sponge cake in this mixture and cover the charlotte with them.
17. Chill in the refrigerator overnight.
18. Unmold by placing the mold in warm water for a few minutes.
19. Decorate with the remaining raspberries and cream.
Tips:
The recipe for Italian sponge cake is used as the basis of many other cakes and desserts. It is relatively simple to make and will keep for up to a week in an airtight container. It also freezes well. If potato flour is not available, increase the quantity of all-purpose flour by ½ cup.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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