Axgel Charlotte
Ingredients
Directions
Prepare
Make a loaf of angel cake and let it cool.
Carefully cut out the center, leaving an outer wall of at least 1 inch.
Fill the hollow with charlotte russe filling.
Cover with the lid cut from the center you removed.
Ice and finish
Ice the entire cake with boiled icing.
Scatter powdered macaroons or candied violets on top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Angel cake
- Forms the light, tender structure that holds the filling and the cut-out lid.
- Charlotte russe filling
- Provides the creamy, rich filling that moistens the hollow center of the cake.
- Boiled icing
- Forms a soft, glossy coating that seals and sweetens the outside of the cake.
The step that matters
Carefully cut out the center, leaving an outer wall of at least 1 inch.. If the wall is thinner than an inch it can tear or collapse under the filling and icing. Angel cake is delicate, so a sharp knife and a steady hand keep the shell intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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