8 Serves
104 Mins
Prepare the pastry cream by whisking sugar, egg yolks, and starch in a saucepan, then slowly tempering with hot milk until thickened.
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Vitamin E
2 mg / 15 mgVitamin K
236 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
181 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
342 mg / 4,700 mgSodium
203 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
47 g / 50 gSaturated Fat
11 g / 20 gCholesterol
310 mg / 300 mgCaffeine
0 mgNet Carbs
89 gAlcohol
0 g
Line the Charlotte mold with ladyfingers, ensuring they are tightly packed around the sides and base.
Fold whipped heavy cream into the cooled pastry cream and pour the mixture into the prepared mold.
Chill the cake in the refrigerator for at least one hour to allow the gelatin to set the filling properly.
Unmold the cake onto a serving dish and decorate the top with fresh strawberries.
19
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Chinese
French