Vegan Strawberry Charlotte

Ingredients

• 180 ml chickpea juice (aquafaba)
• 150 g sugar
• 1 tsp cream of tartar
• 150 g all-purpose flour
• 150 g cornstarch
• 1 tsp baking powder
• 1 tsp vanilla extract
• 40 ml neutral oil
• 2 tbsp icing sugar (For sprinkling over the ladyfingers.)
• 300 ml soy milk (For the whipped cream.)
• 270 g deodorized coconut oil (For the whipped cream.)
• 2 tbsp icing sugar (For the princess cream.)
• 250 ml plant-based milk (For the pastry cream.)
• 80 g plant-based margarine (For the pastry cream.)
• 2 tbsp sugar (For the pastry cream.)
• 2 tbsp cornstarch (For the pastry cream.)
• 2 tbsp orange blossom water (For the pastry cream.)
• 600 g strawberries (Hull and halve. Some are used for filling and the remainder for decoration.)
• 250 ml plant-based milk (For soaking the biscuit rounds.)

Steps

1. 1

   The day before, or 5–6 hours in advance, prepare the whipped cream. Boil the soy milk.

2. 2

   Pour the hot soy milk over the deodorized coconut oil. Whisk with an electric mixer or blender for 2 minutes, until the fat and milk are thoroughly combined. Refrigerate overnight.

3. 3

   Prepare the pastry cream. In a saucepan, whisk together the sugar and cornstarch. Add the plant-based milk and orange blossom water, then whisk again.

4. 4

   Add the plant-based margarine. Place the saucepan over high heat and cook, whisking continuously. When the mixture comes to a boil, it will thicken. Remove it from the heat and refrigerate.

5. 5

   Prepare the ladyfingers. Using an electric mixer, whip the aquafaba until completely white. Add the cream of tartar and sugar, then continue whipping until stiff peaks form.

6. 6

   Gently fold the neutral oil and vanilla extract into the whipped aquafaba with a spatula.

7. 7

   Sift the flour, cornstarch, and baking powder together. Add the sifted mixture to the aquafaba mixture and gently fold everything together with a spatula.

8. 8

   Using a piping bag, pipe the ladyfingers onto a parchment-lined baking sheet in a cartouche shape. Also pipe two circles slightly smaller than the cake ring or charlotte mold; for a 20 cm ring, the source uses two 16 cm biscuit circles.

9. 9

   Sprinkle the piped biscuits with sugar and icing sugar. Bake for 15 minutes at 180°C (350°F).

10. 10

    Finish the princess cream. Using an electric mixer, whip the chilled cream until firm and fluffy. Add the icing sugar and gently mix, then add the pastry cream and gently fold it in with a spatula.

11. 11

    Hull the strawberries and cut them in half.

12. 12

    Pour the remaining plant-based milk into a plate and soak the two biscuit rounds in it.

13. 13

    In the cake ring, arrange the ladyfingers around the sides. Place the first soaked biscuit round on the bottom.

14. 14

    Add a small layer of princess cream, followed by half of the strawberries. Add a little more cream to cover the strawberries.

15. 15

    Place the second soaked biscuit round on top. Add more cream, the remaining strawberries, and a spoonful of cream to smooth the top. Decorate with the remaining strawberries.

Notes

The charlotte can be enjoyed right away. The source also states that the whipped-cream mixture should be prepared the day before or 5–6 hours in advance and refrigerated overnight.

Nutrition per serving

• dessert
• vegan
• baked
• fruit dessert
• strawberry
• French-inspired
• make-ahead
• kids-friendly