Apple 09 Caramel Charlotte (page 215) – a lot of prep

ROSE’S heavenly CAKES: Apple Caramel Charlotte (page 215) is one of the most tedious recipes on the book. here are some tips that can help:

1- poach the fruit in advance. store in the refrigerator for 2 days, then drain. line an 8-inch pan with plastic wrap and arrange the fruit as if you would be completing the charlotte, cover and freeze. both, the poaching syrup and the poached fruit will keep in the freezer for several months if well wrapped. indeed the flavors intensify during this aging period! place the arranged frozen fruit, unthawed, on the completed charlotte, and refrigerate for 4 hours or overnight to allow the fruit to thaw gradually.

2- make the biscuit ahead of time, cut, stack, well wrap, and freeze. it will last several months, too. the biscuit stacks need to be frozen anyways in order to slice and arrange on the springform pan.
3- the italian meringue is freezable, too, although i have not tested this on my own.

here are some additional tips:

1- measure the gelatin correctly. too much or too little can ruin the perfect texture of this ethereal cake! 2- i have several round silicone pans slightly larger than 9-inches! these are
perfect to work as an airtight cover for your completed charlotte:
and here are some prep casualties:

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