Fat Charlotte Cake

"It is important to point out that the name of the cake describes only it and not those who are already eating their second slice."
Preparation35 min.
Cooking50 min.
Тotal85 min.
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  • for the layers
  • eggs - 12
  • sugar - 2 cups
  • salt - 1/4 tsp
  • butter - 1/2 cup
  • flour - 1 cup
  • sugar syrup - to syrup the cake
  • for the cream
  • white chocolate - 5.5 oz (150 g)
  • milk chocolate - 3.5 oz (100 g)
  • butter - 2 tbsp
  • eggs - 3 yolks
  • sugar - 2/3 cup
  • brandy - 1/4 cup
  • white wine - 3 tbsp
  • mascarpone - 2 cups (500 g)
  • sour cream - 2/3 cup (150 g)
  • nuts - 1/2 cup ground (walnuts, almonds)


Separate the egg yolks from the whites. Add the salt and 1 cup sugar to the whites, beat to a snowy consistency. Add the rest of the sugar to the yolks and beat into foam.

Sift the flour and add it gradually to the egg mixture. Add the melted butter as well. Stir and bake 2 layers in an oven dish that's been laid out with baking paper in a preheated 356°F (180 °C) oven for about 30 min. Leave the layers to cool once ready.

Beat the yolks with the sugar, wine and brandy. Heat them in a water bath while stirring nonstop, until the cream thickens. Melt the white chocolate with 1 tbsp butter in a water bath. Do the same for the milk chocolate. Divide the egg cream in 2 and add 1 each part to the chocolate glazes. Stir.

Beat the mascarpone and sour cream to a thick cream. Add the ground nuts. Syrup the layers and assemble the cake. Smear the cream generously between the 2 layers. Finish it off by putting 1 spoon of the white cream and 1 spoon of the brown until they're all used up.

Let it cool before serving.find similar recipes here

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