2.17.2009

Mama's Charlotte Russe

This cake is a "labor of love" but oh so delicous!
4 eggs, separated
1 cup sugar
2 cups milk, scalded (aka: heating the milk right before boiling while stiring continuously)
2 envelopes plain gelatin dissolved in 1/2 cup water
1 tsp vanilla
3 pints wipped cream
1 angel food cake, cut in 1" cubes
Oiled angel food cake pan
Cream egg yolks and sugar. Add scalded milk and cook until mixture coats spoon (doesn't have to be very thick but just enough that you can tell it is thicker than what you started out with)
Add gelatin dissolved in water and let cool. Meanwhile beat egg whites until stiffened. when yolk/sugar/milk mixture is cool, add vanilla and fold in egg whiles and 1 cup of the whipped cream. (If you are using real whipping cream- whip the cream until it becomes thick before you add vanilla and powdered sugar to sweeten up the whipping cream. I usually use for every 1 cup of whipping cream 1 tsp vanilla and 3 Tbsp of powdered sugar. Add sugar to your liking.)
Oil angel food cake pan and alternate layers of cake with mixture (I will sometimes lightly play around with the cake pieces with the layer of mixture until all the cake pieces have at least some of the mixture.) Chill in refrigerator. (sometimes I will make this the night before to have it chill overnight but I also have been fine after about 5-6 hours in the refrigerator.) When chilled, turn onto cake plate and frost with 2 pints of whipped cream (less may be enough).
* you can put any type of fruit on top to garnish
YUMMY!

1 comments:

Michelle Bready said...

Thanks for the invite to contribute! I'll see what I can drum up! I've been trying to perfect this super yummy soup lately.

I remember hearing about this cake. I'm going to have to try to make it. Mmmmmmm....looks good!