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Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French
  • Diet: Vegan

Description

Charlotte Aux Fraises is a delightful vegan strawberry charlotte dessert that layers macerated fresh strawberries, vegan creamy strawberry filling, and crunchy vegan ladyfingers in a springform pan. This egg-free and gelatin-free recipe is perfect for those seeking a light, fruity, and creamy treat with a luscious texture. The dessert requires advance preparation of vegan ladyfingers and strawberry curd, and chill time to set beautifully, resulting in a fresh, elegant cake ideal for special occasions or summer gatherings.

Ingredients

Scale

Vegan Ladyfingers

  • 1 batch vegan ladyfingers (see note 1)

Vegan Strawberry Curd

  • â…” batch vegan strawberry curd (see note 2)

Fruits

  • 400 g fresh strawberries (plus extra for topping, see note 3)

Sugar and Butter

  • 50 g granulated sugar
  • 1 tablespoon vegan butter
  • 60 g powdered sugar

Filling

  • 400 g vegan cream cheese
  • 400 ml chilled coconut whipping cream

Instructions

  1. Preparation Overview: For best results, read through all steps and refer to accompanying images in the blog post to familiarize yourself with the stages of the recipe.
  2. Prepare Components Ahead: Make the strawberry curd up to 2 days in advance and the vegan ladyfingers up to 1 day before assembling. Line an 8-inch or 7-inch springform cake tin with parchment paper on the base and sides.
  3. Macerate Strawberries: Wash, dry, and hull the strawberries. Dice into small cubes, then combine with granulated sugar in a bowl. Let sit for 15-30 minutes until juicy and syrupy. Strain the juice with a sieve and reserve if desired.
  4. Whip the Filling: In a large bowl or stand mixer, whisk the chilled coconut whipping cream and vegan cream cheese until the mixture is light and airy.
  5. Add Flavor: Incorporate the vegan strawberry curd in two additions, whisking smoothly after each. Finally, mix in the powdered sugar briefly until fully combined. Chill the mixture while preparing the base.
  6. Prepare the Base: Place 9 vegan ladyfingers and the tablespoon of vegan butter into a food processor. Pulse until the mixture resembles coarse bread crumbs. Press this crumb mixture evenly into the base of the cake tin, leaving space along the edges.
  7. Arrange Ladyfingers: Stand 16 whole vegan ladyfingers upright around the inside edge of the springform pan, pressing the crumb base gently with the back of a spoon to secure them.
  8. Layer Strawberries: Evenly spread half of the macerated strawberries over the crumb base inside the pan.
  9. Add First Filling Layer: Using a spoon or ice cream scoop, dollop half of the strawberry cream filling atop the strawberries and smooth with an offset spatula or spoon.
  10. Add Ladyfinger Layer: Place approximately 8 ladyfingers over the filling layer, breaking them as needed to cover the surface evenly.
  11. Repeat Layers: Add the remaining macerated strawberries on top of the ladyfingers, then spread the remaining filling evenly over the berries, smoothing the surface.
  12. Chill to Set: Refrigerate the assembled cake for at least 6 hours, preferably overnight, until firm and set.
  13. Unmold and Decorate: Carefully remove the sides of the springform pan and peel off parchment paper. Transfer the cake to a serving plate and garnish the top with extra fresh strawberries.
  14. Storage: Keep the cake refrigerated covered with plastic wrap or in an airtight container. Consume within 4 days. Avoid leaving at room temperature for more than 1-2 hours. The cake does not freeze well due to fresh berries.

Notes

  • Note 1: Vegan ladyfingers must be prepared ahead or purchased; they are crucial for the structure and texture of the charlotte.
  • Note 2: The vegan strawberry curd should be made up to 2 days ahead for best flavor integration.
  • Note 3: Use fresh, ripe strawberries for maximum sweetness and flavor, reserving some for elegant decoration.
  • This cake requires at least 6 hours chilling time for the layers to firm up properly, making overnight chilling best.
  • Due to fresh berries, this cake does not freeze well. Serve within a few days for best taste and texture.
  • Best served chilled and cut with a sharp knife for clean slices.

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Find it online: https://whisksweetly.com/vegan-strawberry-charlotte-no-eggs-no-gelatin-recipe/