Lemon Charlotte Cake
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Pictured is a Lemon charlotte cake with glass of wine and a bowl of strawberry set on a table overlooking the garden. This is a beautiful cake perfect for any tea, dinner party or garden party. This particular cake is a cold cake and sometimes called a Charlotte Russe.
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Lemon Charlotte Russe Recipe

1/2 c. sugar
1 (1/4 oz.) env. unflavored gelatin
2 c. milk
4 egg yolks
1 tsp. lemon extract

Mix sugar and gelatin in small saucepan; stir in milk. Cook over medium high heat, stirring constantly, until mixture begins to boil. Stir some of milk mixture into egg yolks; stir yolk mixture into saucepan. Cook over medium heat, stirring constantly, until mixture coats a metal spoon, 3 to 5 minutes. Stir in lemon extract and rind; cool to room temperature. Refrigerate until mixture mounds slightly, about 30 minutes.

Beat egg whites in large bowl until stiff but not dry peaks form. Stir 1/4 of the whites into milk mixture; fold milk mixture into egg whites. Line bottom of greased 1 quart Charlotte mold or souffle dish with waxed paper. Arrange lemon slices in bottom of mold. Line side of mold with ladyfingers put edges facing in. Spoon filling into mold. Refrigerate until firm, about 4 hours. Carefully loosen ladyfingers with knife; unmold on serving plate. Remove wax paper from top. Refrigerate.
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Easy Charlotte Russe recipe

1 1/4 c. milk
2 egg yolks
Gelatin
3 tbsp. sugar
Pinch of salt

Make a soft custard of these 4 ingredients (1 1/4 cups milk, 2 egg yolks, 3 tablespoons sugar and pinch of salt). Soak 1 package of gelatin in 1/4 cup of water for 5 minutes and add to above custard. Then add the stiffly beaten whites of 2 eggs and set to cool. When cool, add jar of cream beaten until stiff with 2 tablespoons sugar, 1 teaspoon of lemon and 1 teaspoon of vanilla.

Line a deep dish with sponge cake (or lady fingers). Pour in mixture. Cover with shredded coconut and cherries. Set in refrigerator to cool.
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Refrigerated Lemon Charlotte Russe

1 env. unflavored gelatin
1/2 c. freshly squeezed lemon juice
4 eggs, separated
1 c. sugar

1. Sprinkle gelatin over lemon juice in small bowl. Soften for 5 minutes without stirring.
2. Beat together with electric mixer yolks, 1/2 cup of the sugar in top of double boiler. Gradually beat in gelatin mixture. Cook over boiling water, stirring constantly until mixture starts to thicken and gelatin is dissolved, 6 minutes. Don't let bottom of double boiler top touch water.
3. Pour into large bowl. Add lemon rind. Chill until mixture begins to mound, 15 to 20 minutes, stirring occasionally.

4. Meanwhile, line bottom and sides of 8"x13" springform pan with lady fingers, curved side out.
5. Beat egg whites with mixer in large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until soft peaks form. Fold beaten egg whites and whipped cream into lemon gelatin mixture. Spoon onto lady finger lined pan. Cover with plastic wrap. Chill 4 hours or overnight. Carefully remove from sides of pan.
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You may also want to research:
Charlotte (dessert) / Baking / Crumble / Icebox cake / Summer pudding / Custard desserts / cake brownie
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External links & Resources:
Lemon Charlotte recipes at www.cooks.com
dictionary.reference.com/browse/charlotte+russe
food-dictionary.com/definition/charlotte-royale
yummly.com/recipe/Lemon-Charlottes-And-Lemon-Curd-Recipe
foodtimeline.org/foodfaq1
This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article        © /  and other related pages.
Top photo credit:   © Pr2is | Dreamstime.com
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What is a charlotte?
A charlotte is a type of dessert that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.

Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

Due to the simple preparation of charlottes, many different varieties have developed. Most charlottes are served cool, so they are more common in warmer seasons. For more, research Charlotte (dessert)
National Cake Holidays
We found resources that National Cake Month is
Photo credit:  © Pr2is | Dreamstime.com
Strawberry Shortcake
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Pavlova Recipe
CrawFish Boil
1 tsp. grated lemon rind
4 egg whites
3 lemon slices, cut in half
8 ladyfingers, split
Cream
1 tsp. lemon
1 tsp. vanilla
Shredded coconut
Cherries
Grated rind of 1 lemon
16-20 lady fingers, split
1 c. heavy cream, whipped to soft peaks
Fruit charlottes usually combine
a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear, and banana.
celebrated in February.  We found many resources that referenced National Cake Day, celebrated on November 26.
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