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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Strawberry Bavarian Charlotte Recipe

Brought to you by The Duke Mansion

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Ingredients:
For the Genoise
8 ea eggs
9 oz sugar
1 Tbl vanilla
10 oz self rising flour
3 oz butter
Step one:

16 oz heavy cream
4 ea egg yolks
4 oz sugar
3 Tbl corn starch

Step 2:
16 oz heavy cream
4 oz 10x Fine Sugar
3 ea gelatin sheets
3 oz warm water
4 oz strawberry puree

Remaining ingredients:
2 pints Fresh Strawberries-sliced
1 lb. Chocolate Bar Coating- Find at speciality food stores. (softened chocolate by warming over a double boiler)
2 oz Strawberry Puree

Instructions:
Combine eggs, sugar and vanilla in a stainless steel bowl and whisk. Heat over a double boiler until it reaches 110 degrees, constantly whisking. Have a 9" spring form pan greased with butter and floured and a bakers sheet tray greased and floured. When the egg mixture becomes 110 degrees, light and fluffy remove it from heat and lightly fold in the flour and the melted butter with a rubber spatula. Pour Half the mixture into the spring form pan and the other half into the bakers sheet tray. With a metal spatula spread the batter over the length of the sheet tray. Place in an oven pre-heated to 350 degrees. Cook for 22 to 25 minutes or until a tooth pick comes out clean. The sheet tray should take about 12-14 minutes to fully cook. Remove from oven and allow to cool.

For the Strawberry Bavarian Cream

In a stainless steel bowl wisk together egg yolks, sugar and corn starch. In a separate sauce pan bring heavy cream to a boil. Temper egg yolks by mixing one third of hot cream to egg mixture slowly. Then reduce heat and add egg mixture into hot cream and slowly cook until it thickens. Cool over ice water bath.

In a stainless steel bowl whisk together sugar and heavy cream to soft peaks, not to stiff. Soften gelatin in warm water until dissolved. Add gelatin mixture to heavy cream mixture slowly until its incorporated. At last fold in berry puree and refrigerate.

When Step one and step two are cooled and set, gently fold together by adding one third of step one mixture to step two mixture. Repeat until all is folded together.

To assemble Cut 2 pieces of sheet tray cake 5" tall by 15" in length. Cut the sponge cake in half. Begin by laying the bottom piece of the sponge cake in a 9" spring form pan. Second step is to line the sides of the pan with the strips of sheet tray cake. Brush all inside exposed cake with the chocolate coating. Refrigerate and let set-up. Remove from refrigerator and fill partially with one third of Bavarian. Top with half sliced strawberries. Repeat the process starting with the cake, chocolate coating, Bavarian and strawberries. Finish by spreading remaining Bavarian on top of cake. Garnish with strawberry puree. Refrigerate until set, one hour. Remove from refrigerator and release the spring form and slice desired portion.

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