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White Chocolate & Raspberry Charlotte

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For the Sponge 24cm Cake
  • 85g cornflour
  • 115g bakers flour
  • 6 eggs separated
  • 170g caster sugar
  • 2 drops lemon juice
White Chocolate Bavarois
  • 220ml milk
  • 220ml cream
  • 120g good quality white chocolate (melted)
  • 10g leaf gelatine (soaked in cold water)
  • 90g sugar
  • 100g egg yolks (about 5)
  • 450g whipped cream
  • 1 punnet raspberries
  • 1 punnet blueberries
  • 1 pkt frozen raspberries white chocolate to garnish

Preheat oven to 180°C. Sift together the cornflour & bakers flour. Whip the egg yolks & 60g sugar until light & creamy. Whip the egg whites with lemon juice & half the remaining sugar until stiff peaks form. Add the remaining sugar. Fold in the egg yolk mix, & then gently fold in the flours. Line a baking sheet with non stick baking paper & using a large piping bag with a plain nozzle, fill the bag & pipe into 8-9cm zigzags, piping the length of the tray. Bake for about 10 mins until cooked & golden. Allow to cool, Bake 2 x 24cm round cakes about 1½cm thick. Boil the milk & cream. Whisk the egg yolks with the sugar & then slowly add the boiled cream/milk mix. Add back to the saucepan & cook slowly, whisking constantly to 85°C until the mix coats the back of a spoon. Strain & add the melted chocolate & gelatine (squeeze out the excess water). Cool over an ice bath. Once cold fold in the whipped cream. 

To assemble: Line the sides of a 24cm springform cake tin with acetate & the base with baking paper. Place the strips of baked sponge around the side. Place a round of sponge cake on the base & line with frozen raspberries. Pour over half the white chocolate bavarois to come halfway up the cake pan & place in the refrigerator to set. Place another round of sponge on top & cover with more frozen raspberries. Top with remaining white chocolate bavarois & then allow to set in the fridge for a few hours. Garnish with fresh berries & white chocolate curls.          

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