Eggless Charlotte Russe ~ Assorted Flavours

First of all, I would like to wish all my readers Happy Diwali. Yeah, it's once a year time celebration for all the local Indians and it's also another grand celebration for one of our family member. It's my mother-in-law birthday. Time has been tough for me to handle more baking or cooking these days, however, I still want to spend time to make her a cake. I've decided to make a simple one for her. It's an assorted flavour eggless charlotte cake. The main ingredients used are mostly yogurt, heavy cream, gelatine & fruits or jam. Since time is limited, I grabbed whatever available in the pantry & from my fridge. And this is how the cake turned out. Basically, bavarian cream is the main ingredient for a charlotte but I always think too much eggs involved. So, have to skip it this round.

Ingredients for Black sesame mousse :
200ml  plain yogurt
200ml  heavy cream
4 TB  sugar
3 TB  black sesame paste
(or 3 TB black sesame powder + 2 TB warm water)
1-1/2 TB  gelatine (mix with 30ml water, set aside)

Ingredients for Peanut butter mousse :
200ml  plain yogurt
200ml  heavy cream
4 TB  sugar
1/2 cup  creamy peanut butter
1-1/2 TB  gelatine (mix with 30ml water, set aside)

Ingredients for Raspberry jelee :
160ml   raspberry jam
30ml  water
2 TB  gelatine (mix with 40ml water, set aside)
(melt gelatine by using a double boiler till dissolved, then heat raspberry jam over double boiler till melted and stir in melted gelatine till well combined.)

Ingredients for Black grapes jelee :
160ml   black grapes puree, cooked (from 250-300gm grapes)
2 TB   sugar
2 TB  gelatine (mix with 40ml water, set aside)
(melt gelatine by using a double boiler till dissolved, then heat black grapes puree together with sugar over double boiler till melted and stir in melted gelatine till well combined.)

I used store bought rice crackers which a perfect time saver or you may tried any other cracker as desired. This is actually my kids' favourite. One thing about rice cracker is it can't stay for too long. It's best to serve it on the same day.

Method :
(1) lined a 8" spring form tray with vegetarian coconut biscuit or any biscuit as desired till the bottom pan nicely covered.
(2) now, prepare both the ingredients for raspberry jelee & black grapes jelee separately then set aside for cooling.
(3) next, for black sesame mousse preparation, whip heavy cream till set over a pot of ice water then keep refrigerated. Then melt gelatine over double boiler till dissolved.
(4) finally, combine yogurt, sugar, whipped cream, black sesame paste & melted gelatine together and beat till well mixed.
(5) spread the black sesame mousse over the biscuit tray and then keep refrigerated for about 15-25 mins (best to keep into freezer)  or till set.
(6) once the black sesame layer is set, spread black grapes jelee on and again keep refrigerated for about 15-25 mins (best to keep into freezer) or till set.
(7) now for peanut butter mousse preparation, just repeat method No.(3) & (4) and then spread it over to the black grapes jelee. Again keep refrigerated for another 15-25 mins or till set.
(8) Finally, spread raspberry jelee over peanut butter mousse and keep refrigerated for about 15-25 mins or till set. It's best to keep overnight before serving.
(9) for decoration, simply arrange rice crackers around the cake and tight it up with ribbon.

And the most satisfying part was the feed back from all the family members. They're loving it. Guess what? I am actually using recycle cake tray & box. Yet it still looking good like a brand new one, isn't it! Hopefully, I can finished the giveaway post and share the excellence products invention with you all soon. So, stay tune for more.