Culinary Institute of America

Charlotte Russe

Preparation info
  • Makes 1 cake ( 8 in 20 cm ),

    10

    servings
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Chocolate Sponge, 8-in/20-cm round

Method

  1. Place an 8-in/20-cm cake ring on an 8-in/ 20-cm cardboard cake round. Trim the sponge to a 7½-in/19-cm round. Slice the sponge into two even layers between ¼ and ½ in/0.6 cm and 1 cm thick. Place one of the sponge layers in the bottom of the mold and moisten with simple syrup.
  2. Line the inside of the ring with the ladyfingers, flat side facing in. Ladle the choc