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Sharlot Cake

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Unfaith Dessert from Cookbook: Sharlot Cake Recipe

The best part of the cake made by combining cocoa cake with thick puddings is that you don’t feel the weight of cream. This recipe is a version of the known versions free of additives such as instant cakes and whipped cream. From cakes to pudding, they are all homemade, but don’t be afraid. It’s a very practical cake. Moreover, it is ideal for hosting large groups of guests.

For serving the charlotte cake, we use a 26 centimeter round clamp mold. With these measurements, a cake for 8-10 people comes out.


Ingredients for Sharlot Cake Recipe

For the cocoa cake: (in a 32 cm glass ovenware)

  • 3 eggs
  • 1 + 1/3 cup powdered sugar
  • ¹ glass of water Milk
  • 1 cup olive oil
  • 2.5 cups flour
  • 1 packet of baking powder
  • 3 tablespoons cocoa

To grease the mold:

  • 1 teaspoon of butter
  • 1 tablespoon flour

For the custard:

  • 2 cups of milk
  • 2 tablespoons of starch
  • 1/2 cup powdered sugar

For the cocoa pudding:

  • 3 cups milk
  • ³ tablespoons flour
  • 3 tablespoons cocoa
  • 1 cup powdered sugar

For the above:

  • 4 tablespoons of grated dark chocolate

Key Point of Sharlot Cake Recipe

If you do not have a springform cake tin, you can also prepare this cake in rectangular glass ovenware. The ideal glass oven dish for this amount of cake is approximately 30×40 cm. must be in the size. If you use a glass baking dish, you don’t need to cover the base with greaseproof paper, this recipe is the most basic version of charlotte cake. It is possible to enrich the cake with fresh and dried fruits or dried fruits. You can use cherries, blackberries, bananas, nuts, dried fruit or chocolate chips. If you are going to use such ingredients, you can sprinkle some of the material on the cake and the other part on the white pudding and cover it with cocoa pudding.


How to Make Sharlot Cake Recipe?

First of all, you have to bake the cake. For this, preheat the oven at 180 degrees. Mix the eggs, granulated sugar, olive oil and milk in a whisk.

Add the sifted flour, baking powder, and cocoa and mix. Pour the cake mixture into the greased and floured baking dish.

Place the cake you have prepared in the preheated oven. Check it’s cooking with the toothpick test. When the toothpick comes out clean, remove the cake from the oven.

Let the cake you take out of the oven cool down. When the cake is at room temperature, cut it into cubes as small as possible. For this, first slice it normally. Then divide those slices again.

Place greaseproof paper under the clamped mold that you will use in your service and close the mold. Place the small pieces of cake in the tin. Tighten by pressing with your hand.

First, prepare the white pudding. To do this, mix the milk, starch and powdered sugar on the stove until it boils. Keep the boiling pudding on the stove for two more minutes and turn off the heat. Pour the pudding on the cake immediately. Smooth it by pressing it with the back of a spoon.

Put the ingredients of the cocoa pudding in a pot and cook by mixing. When the pudding boils, keep it on the stove for two more minutes. Then cover the gold and pour over the white pudding. Wait for it to come to room temperature.

Leave the cake, which is at room temperature, in the refrigerator for about 10 hours a night. This period is important for the paste to get the consistency and cut easily.


When serving,

Open the clamped mold and carefully remove the circular portion of the mold. Sprinkle grated chocolate on it. Serve by slicing. Share with your loved ones.

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