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Alma Lach

Charlotte Estivale

Cake-Bavarian Cream Mold

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Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This charlotte illustrates the way by which French cuisine makes new dishes through combinations. Three basic recipes are combined to make a new creation.

Ingredients

  • Biscuit Roulé
  • Butter and Chocolate Glace
  • Bavarois à la Crème
  • ½ pint whipping cream

Method

  1. Make Biscuit Roulé to step 6. Make icings while cake bakes. When cake is cool, cut it as follows.
  2. Press a 6-inch-wide piece of waxed paper around half the outside of the charlotte m

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