Charlotte Russe is simply a cream mixture, molded, with cake on the outside. It is easily made and always liked. Charlotte pans are oval, but any plain, round mold, or a kitchen basin with sides not too slanting, or individual molds may be used.
First place on the bottom of the pan an oiled paper which is cut to fit it neatly; then arrange lady-fingers evenly around the sides, or instead of lady-fingers use strips of layer sponge cake, No. 1 (page 466), or of Genoese (page 467). Cut the strips one or one and a half inches wide, and fit them closely together. Fill the center with any of the mixtures given below, and let it stand an hour or more to harden.
CHARLOTTE RUSSE MADE WITH LADY FINGERS.
A sheet of cake cut to fit the top may, or may not, be used. If cake is used it is better to place it on the Charlotte after it is unmolded and the paper removed. The layer cake should be one quarter or three eighths of an inch thick only. Charlottes can be ornamented in many ways, and made very elaborate if desired. A simple decoration is obtained by having the strips of cake in two colors, alternating the upper, or browned, with the under, or white, side of the cake. For the top, cut a piece of cake to the right shape. Then cut it transversely, making even, triangular pieces, with the width at the base the same as the side strips. Turn over each alternate piece to give the two colors (see illustration); or, ice the strips and the top piece of cake with royal icing (see illustration) in two colors. Let the icing harden before placing it in the mold. Have the sides, as well as the bottom, of the mold lined with paper. Arrange the strips in the mold with the colors alternating. Instead of using cake for the top, some of the filling mixture can be put into a pastry-bag, and pressed through a tube over the top in fancy forms. Meringue or whipped cream may also be used for decorating the top.
CHARLOTTE RUSSE WITH CAKE ARRANGED IN STRIPS OF TWO COLORS.
CHARLOTTE RUSSE WITH STRIPS OF CAKE ICED IN TWO COLORS. (SEE PAGE 404).
Whip a pint of cream to a stiff froth. Soak a half ounce of gelatine in three tablespoonfuls of cold water for half an hour; then dissolve it with two tablespoonfuls of boiling water. Add to the whipped cream a tablespoonful of powdered sugar (or a little more if liqueurs are not used for flavoring), and two dessertspoonfuls of noyau or other liqueur, or a teaspoonful of vanilla. Then turn in slowly the dissolved gelatine, beating all the time. When it begins to stiffen turn it into a mold which is lined with cake.
Beat well together two yolks of eggs and a half tablespoonful of sugar. Scald a half cupful of milk, and stir it into the beaten yolks; add a dash of salt, and return it to the double boiler. Stir it over the fire until it coats the spoon, thus making a plain boiled custard. Add to the hot custard a level tablespoonful of Cooper's gelatine, which has soaked for half an hour in four tablespoonfuls of cold water; stir until the gelatine is dissolved, then strain it into a bowl; add two tablespoonfuls of sherry (or use any flavoring desired) and the whipped whites of two eggs; beat until it just begins to thicken, then mix in lightly a pint of cream whipped to a stiff froth, and turn into the mold.