Name: Strawberry kinder Charlotte
Yield: 12 servings

Directions

Prep. time

1h 40m

Chocolate Namelaka
- 200 g heavy cream (35% fat)
- 175 g semi-sweet dark chocolate (54%)
- 100 g whole milk
- 10 g glucose
- 2,5 g gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- Heat the glucose, milk and cream in a saucepan over medium heat until it comes to the boil. At this point, turn off the heat and add the hydrated gelatine.
- Next, pour the hot mixture over the chocolate and mix with a whisk.
- Transfer the mixture to a bowl and cover it with cling film. Leave to set and keep in the fridge for at least 4 hours, ideally overnight.
Kinder Namelaka
- 200 g heavy cream (35% fat)
- 150 g white chocolate
- 100 g peeled raw or roasted hazelnuts
- 100 g whole milk
- 10 g glucose
- 2,5 g gelatine
- First, hydrate our gelatine in cold water for at least 10 minutes.
- Place the hazelnuts on a baking tray and roast them at 150° C for 15 minutes.
- Then, allow them to cool slightly and grind them in a food processor to obtain a shiny, liquid paste.
- Heat the glucose, milk and cream in a saucepan over medium heat until it comes to the boil. Then turn off the heat and add the hydrated gelatine.
- Then pour the hot mixture over the chocolate and stir with a rubber spatula. Add the hazelnut paste and emulsify the mixture with a whisk.
- Transfer the mixture into a bowl and cover it in contact with the cream with cling film. Leave to set and keep in the fridge for at least 4 hours, ideally overnight.
Chocolate Ladyfingers
- 110 g white sugar
- 100 g egg whites (3)
- 90 g all purpose flour
- 60 g egg yolks (4)
- 20 g cocoa powder
- 20 g powdered sugar
- 5 g lemon juice
- 2 g salt
- In a bowl, start by beating the egg whites, lemon juice and salt at medium speed. When it starts to foam, add the sugar a little at a time and increase the speed until you get a firm meringue.
- Next, add the egg yolks and beat until just combined.
- Then sift the flour and cocoa powder twice over the mixture and fold it in with a rubber spatula in an encircling motion.
- On a sheet of baking paper, draw two 35cm x 8cm rectangles with a pencil and place it on a baking tray, turning it upside down. Transfer the mixture to a piping bag with a smooth 1 cm diameter nozzle and place 8 cm high sticks of dough inside the rectangles, separated by 1 cm.
- Finally, sprinkle icing sugar on the ends of the sticks, leaving the centre uncovered, and bake at 180º C for 15 minutes.
- Leave to cool on a wire rack at room temperature and set aside until ready to use.
Chocolate olive oil sponge
- 200 g cane sugar
- 170 g weak or pastry or all purpose flour
- 150 g eggs (3)
- 150 g extra virgin olive oil
- 100 g hot water
- 40 g cocoa powder
- 6 g baking powder
- 5 g instant coffee
- 5 g vanilla extract
- 5 g almond or hazelnut extract
- 5 g salt
- Combine the sugar, eggs and oil in a bowl and mix with a whisk for 7 minutes or until the mixture becomes frothy and slightly puffy.
- Sieve the flour and cocoa powder and mix with the baking powder, instant coffee and salt.
- Then add it to the previous mixture in two or three batches, folding it in with a rubber spatula.
- Finally, add the hot water alongside the vanilla and almond extract to the mixture and stir well.
- Pour the mixture into a 22 cm diameter round cake tin with baking paper in the base and bake at 170º C for 35 minutes.
- Remove from the oven and leave to cool to room temperature. Remove from the mould and set aside until ready to use.
Strawberry confiture
- 450 g fresh or frozen strawberries
- 80 g white sugar
- 10 g lemon juice
- 3 g pectine
- 2 g salt
- Start by cleaning and discarding the tops of the strawberries and cut them into 5 mm thick cubes.
- Then, in a saucepan, cook the strawberries over medium heat for 8 minutes until they release their juice and begin to thicken slightly and their consistency begins to resemble jam.
- Then mix the pectin with the sugar and add it to the strawberries. Stir well with a rubber spatula and cook for another 2 minutes.
- After this time, turn off the heat, add the lemon juice, pour the jam into a bowl and set aside until ready to use.
Strawberry punch
- 100 g fresh or frozen strawberries
- 100 g water
- 100 g white sugar
- 30 g plum / strawberry / raspberry liquor
- First wash and discard the tops of the strawberries.
- In a saucepan, mix the water and sugar and heat over medium heat until the sugar is completely dissolved.
- Then turn off the heat and pour the mixture into a tall bowl. Add the strawberries and the liqueur and blend with a whisk. Set aside until ready to use.
Assembly
- 750 g fresh strawberries
- 50 g dark chocolate (70%)
- 30 g powdered sugar
- 5 g vegetable oil
- First cut the olive oil and chocolate sponge cake into three equal discs.
- Then melt the chocolate and vegetable oil and spread it with a brush on the outside of the bottom disc of the chocolate sponge cake, which will be our base.
- When the chocolate has crystallised, we place it downwards in the same mould where we have baked the sponge cake and apply a generous amount of strawberry syrup with a brush.
- Next, spread half of the strawberry jam on the sponge cake and place alternating rings of chocolate namelaka cream and kinder cream on top.
- Then place another disc of chocolate sponge cake on top and soak it with more strawberry syrup.
- Add the other half of the strawberry jam and spread it evenly. Pipe the chocolate and kinder namelaka cream in rings alternately but starting with the cream opposite to the previous one.
- Place the third and last disc of sponge cake on top of the cream, straight side up, and soak it with more strawberry syrup.
- Now refrigerate in the fridge for at least 4 hours, ideally overnight.
- After this time, unmould the cake, soak the strips of sponge cake lightly with the strawberry syrup and place them around the cake.
- Finally, decorate the top of the cake with fresh strawberries. Clean the strawberries, discard the tops, thinly slice them from top to bottom and arrange them in a spiral shape starting from the centre. Sprinkle the icing sugar over the strawberries and enjoy!
- Store in the refrigerator and leave at room temperature for 20 minutes before serving.

Chocolate Namelaka

200 g heavy cream (35% fat)
175 g semi-sweet dark chocolate (54%)
100 g whole milk
10 g glucose
2,5 g gelatine

Kinder Namelaka

200 g heavy cream (35% fat)
150 g white chocolate
100 g peeled raw or roasted hazelnuts
100 g whole milk
10 g glucose
2,5 g gelatine

Chocolate Ladyfingers

110 g white sugar
100 g egg whites (3)
90 g all purpose flour
60 g egg yolks (4)
20 g cocoa powder
20 g powdered sugar
5 g lemon juice
2 g salt

Chocolate olive oil sponge

200 g cane sugar
170 g weak or pastry or all purpose flour
150 g eggs (3)
150 g extra virgin olive oil
100 g hot water
40 g cocoa powder
6 g baking powder
5 g instant coffee
5 g vanilla extract
5 g almond or hazelnut extract
5 g salt

Strawberry confiture

450 g fresh or frozen strawberries
80 g white sugar
10 g lemon juice
3 g pectine
2 g salt

Strawberry punch

100 g fresh or frozen strawberries
100 g water
100 g white sugar
30 g plum / strawberry / raspberry liquor

Assembly

750 g fresh strawberries
50 g dark chocolate (70%)
30 g powdered sugar
5 g vegetable oil

Strawberry kinder Charlotte

Chocolate Namelaka

Kinder Namelaka

Chocolate Ladyfingers

Chocolate olive oil sponge

Strawberry confiture

Strawberry punch

Assembly

Chocolate Namelaka

200 g heavy cream (35% fat)
175 g semi-sweet dark chocolate (54%)
100 g whole milk
10 g glucose
2,5 g gelatine

Kinder Namelaka

200 g heavy cream (35% fat)
150 g white chocolate
100 g peeled raw or roasted hazelnuts
100 g whole milk
10 g glucose
2,5 g gelatine

Chocolate Ladyfingers

110 g white sugar
100 g egg whites (3)
90 g all purpose flour
60 g egg yolks (4)
20 g cocoa powder
20 g powdered sugar
5 g lemon juice
2 g salt

Chocolate olive oil sponge

200 g cane sugar
170 g weak or pastry or all purpose flour
150 g eggs (3)
150 g extra virgin olive oil
100 g hot water
40 g cocoa powder
6 g baking powder
5 g instant coffee
5 g vanilla extract
5 g almond or hazelnut extract
5 g salt

Strawberry confiture

450 g fresh or frozen strawberries
80 g white sugar
10 g lemon juice
3 g pectine
2 g salt

Strawberry punch

100 g fresh or frozen strawberries
100 g water
100 g white sugar
30 g plum / strawberry / raspberry liquor

Assembly

750 g fresh strawberries
50 g dark chocolate (70%)
30 g powdered sugar
5 g vegetable oil

Blackberry Opera cake

Raspberry Chocolate Cheesecake

Princess cake

Fresh strawberries

Chocolate ladyfingers

Strawberry jam

Strawberry kinder Charlotte

Chocolate Namelaka

Kinder Namelaka

Chocolate Ladyfingers

Chocolate olive oil sponge

Strawberry confiture

Strawberry punch

Assembly

Chocolate Namelaka 200 g heavy cream (35% fat) 175 g semi-sweet dark chocolate (54%) 100 g whole milk 10 g glucose 2,5 g gelatine

Kinder Namelaka 200 g heavy cream (35% fat) 150 g white chocolate 100 g peeled raw or roasted hazelnuts 100 g whole milk 10 g glucose 2,5 g gelatine

Chocolate Ladyfingers 110 g white sugar 100 g egg whites (3) 90 g all purpose flour 60 g egg yolks (4) 20 g cocoa powder 20 g powdered sugar 5 g lemon juice 2 g salt

Chocolate olive oil sponge 200 g cane sugar 170 g weak or pastry or all purpose flour 150 g eggs (3) 150 g extra virgin olive oil 100 g hot water 40 g cocoa powder 6 g baking powder 5 g instant coffee 5 g vanilla extract 5 g almond or hazelnut extract 5 g salt

Strawberry confiture 450 g fresh or frozen strawberries 80 g white sugar 10 g lemon juice 3 g pectine 2 g salt

Strawberry punch 100 g fresh or frozen strawberries 100 g water 100 g white sugar 30 g plum / strawberry / raspberry liquor

Assembly 750 g fresh strawberries 50 g dark chocolate (70%) 30 g powdered sugar 5 g vegetable oil

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Chocolate Namelaka

200 g heavy cream (35% fat)
175 g semi-sweet dark chocolate (54%)
100 g whole milk
10 g glucose
2,5 g gelatine

Kinder Namelaka

200 g heavy cream (35% fat)
150 g white chocolate
100 g peeled raw or roasted hazelnuts
100 g whole milk
10 g glucose
2,5 g gelatine

Chocolate Ladyfingers

110 g white sugar
100 g egg whites (3)
90 g all purpose flour
60 g egg yolks (4)
20 g cocoa powder
20 g powdered sugar
5 g lemon juice
2 g salt

Chocolate olive oil sponge

200 g cane sugar
170 g weak or pastry or all purpose flour
150 g eggs (3)
150 g extra virgin olive oil
100 g hot water
40 g cocoa powder
6 g baking powder
5 g instant coffee
5 g vanilla extract
5 g almond or hazelnut extract
5 g salt

Strawberry confiture

450 g fresh or frozen strawberries
80 g white sugar
10 g lemon juice
3 g pectine
2 g salt

Strawberry punch

100 g fresh or frozen strawberries
100 g water
100 g white sugar
30 g plum / strawberry / raspberry liquor

Assembly

750 g fresh strawberries
50 g dark chocolate (70%)
30 g powdered sugar
5 g vegetable oil