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.

Comments

  1. oh my goodness, I am the first one to comment!?!?! wow!, so does that me I can a nice big piece of the lovely looking dessert!

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  2. oh my goodness, I am the first one to comment!?!?! wow!, so does that me I can a nice big piece of the lovely looking dessert!

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  3. looks soo delectable n delicious :)

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  4. Oh my gosh! This had to be delicious! They would love it here!

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  5. This is really awesome and creative! I'm loving the sound of the black sesame mousse...anything black sesame actually! haha.

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  6. Now this is one delicious looking creation! LOVE IT!

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  7. Wow Kristy, I am so impressed by the variety of flavors in one cake... i sure would love to try this cake, so much better than those in the cake shops.

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  8. haha cool idea, using the wang wang biscuit as part of the decoration ;)

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  9. Oh my...what a lovely cake. I love the different layers of flavor in it. This is also my kids (and mine too) favorite rice crackers! I never thought of using them in dessert! You're genius! I bet the slightly saltiness on those crackers go nicely with the cake. :)

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  10. This looks like it came from a professional big name bakery. Well done!

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  11. Wow, this looks amazingly delicious!
    I would love to have you share this, or any other recipe of your at Wednesday Extravaganza - my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame. Here is the link:
    http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-4.html

    Can't wait to see you there!

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  12. Kristy,the cake is so pretty, your mil sure very happy :D

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  13. Can see a lot of effort you put in as there are many layers of mousse, interesting too see you use the rice cracker, too bad they can not stand for too long, otherwise perfect to replace for the usual ladyfingers . Well done !

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  14. Kristy, your MIL will be so pleased with such a thoughtful daughter-in-law! Beautiful cake!

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  15. can see you put in so much effort to make this cake for your MIL and interesting flavours too! Nice seeing you used rice crackers to subsitute the sponge, those rice crackers are so addictive!

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  16. I love the idea of using 'wangwang' to surround the cake. Beautiful!

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  17. Hi Kristy, that is one very lovely looking birthday cake which I too would love to have:D I love those rice crackers to bits!

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  18. This will be my first cake to make with no eggs. Very interesting recipe.

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