Carlota de Limón | Postre sin horno | Quiero Cupcakes!


Hi Cupcakers! Today we start with
the proposal I made weeks ago. Today we start the section
“August’s Tuesdays you decide” I’ve read all your comments, and many of you
requested desserts made with lemon. And many of you also requested a Charlotte cake. So what better way to open the section with the most
requested cake with summer’s most refreshing flavor. Lemon, so today we’ll make a lemon Charlotte
cake decorated with fruits. In this recipe we will not use
dyes or artificial flavoring. Because I love this cake with it’s
natural flavor and color. And decorated with fruits it’s the
perfect cake to fight the heat. I hope you like the recipe and
specially that you make it. So if you want to know how to make it,
stay because the recipe starts now. We will need: Ladyfingers or savoiardi cookies. whipping cream with a 35% minimum of fat also known as “crema de leche”. Evaporated milk, condensed milk, cold water, unflavored gelatin powder and lemon juice. We start by trimming down the ladyfingers that we will place vertically around the cake. We do this so they stay standing up and
makes the preparation of the cake easier. I recommend using a silicone springform pan. This will make super easy
unmolding the cake once is ready. Cover the interior of the pan
with the trimmed ladyfingers. But before placing them dip them
in milk so they become softer. I recommend dipping them in milk only on one side. The one that will face the filling of the cake. If we dip them whole they will
become too soft and break. You can also use ladyfingers in the base to help you keep the ladyfingers
around the pan standing. This way is easy to cover all the pan without the ladyfingers falling. The ladyfingers that go in the base have to be completely dipped in milk. I call this cookies ladyfingers. But they have different names
in different countries. I’ve been investigating and in Uruguay and
Venezuela they are called “plantillas”. In Chile they are known as
“galletas de champagne”. In Argentina and Paraguay
they call them “vainillas”. In Mexico they are “soletas”. In Ecuador and Peru they are called “bizcotelas”. In Colombia they are known as “lenguas” or “deditos”
and in Spain they are called “soletillas”. If I’m missing a name please leave a comment. I hope you can find these cookies so you
can make this cake without a problem. But if you can’t find them you
can replace the ladyfingers with maria cookies or any vanilla cookie. Once the sides of the pan are ready we complete the base filling the
holes with little pieces of ladyfingers. Now that our pan is ready let’s make the filling. First, let’s hydrate the gelatin in cold water. Mix it well with a spoon and
let it rest for 10 minutes. Meanwhile, in a bowl place the
evaporated milk and mix at medium speed for 2 minutes
until it starts to foam. I think it’s called like that in every country
(evaporated milk) If you don’t know it, you can ask in
your local supermarket. But if you can’t find it you can
replace it with the same quantity of whipping cream or “crema de leche”. After the 2 minutes we add the whipping cream
and mix for another minute. Remember that the whipping cream
must have a minimum of 35% of fat. For the mix to be spongy the evaporated milk and the whipping
cream must be really cold. Now we add the condensed milk and
we keep mixing for 1 more minute. So all the ingredients mix well and
for our whipping cream to foam. Last, we add the lemon juice just squeezed. Which will give the taste to our filling. By now the gelatin should
have absorbed the water. So we heat it in the microwave or at
low heat until it becomes liquid. It will be ready in about 15 to 20 seconds. As you can see it’s completely liquid
and perfect to add to our filling. Mix for a couple of seconds
for the ingredients to mix well. And our filling is ready. Now we pour half the filling in the pan
we prepared with the ladyfingers. Smooth the filling with a spoon and
settle it moving the pan a little bit. Now we dip more ladyfingers in milk and we place them creating another layer. It’s best to break the ladyfingers to fill the holes. When our layer is ready we
pour the rest of the filling. The pan I’m using is 18 cm
in diameter and 9 cm tall. If you want you can make this cake
in bigger and shorter pans. All you have to do is trim the ladyfingers
to the size of the pan you are using. Smooth the surface. And now we take the cake to the
fridge for a minimum of 6 hours. Or better yet, from one day to another
for the filling to harden. Now we can decorate the upper part
with the fruits you like most. In this case I’ve found strawberries and blueberries. But you can use any combinations you’d like. I recommend placing the fruits
just before serving the cake. So the fruits will be in it’s perfect spot for eating. To finish the decoration put
some lemon zest on top. It will give a nice yellow color
on top of the blueberries. Only thing left to do is to unmold the
cake to see it in all it’s splendor. As you can see the ladyfingers are
holding the cake without a problem. But I like to serve the cake decorated with a ribbon. So we place a ribbon around,
and it’s ready to serve and eat. This cold cake is delicious. It’s a real pleasure to enjoy together with fruit. Specially in the summer. You can decorate it with other fruits or
make the filling with other flavors. Truth is that the taste of lemon
feels great and really refreshes. I think it’s the perfect cake for this summer. I hope you try it and share with me your
pics on Twitter, Instagram or Facebook. And if you liked the video click the
like button and share the link. Don’t forget to subscribe to my channel
so you won’t miss my new videos. See you this Friday with a new video recipe. And next Tuesday with another of
your delicious suggestions. See you soon Cupcakers!

100 thoughts on “Carlota de Limón | Postre sin horno | Quiero Cupcakes!

  1. Quiero hacerlo para mi examen final de postres en mi curso de cocina, pero no dispongo de 6 horas, se puede dejar enfriar en el congelador? Cuánto tiempo?

  2. cuando agregas la grenetina caliente no daña la crema montada? o debo esperar a que ponga con menor temperatura?

  3. Que es la leche evaporada? siempre la veo en videos pero nunca escuché de eso acá. Como se llama en otros países? Yo soy de Argentina

  4. Hola Pam que rico. Yo soy guatemalteca y acá les llamamos chiquiadores y las utilizamos mojandolas con flan y crema natural queda muy rico. Saludos desde Guatemala me llamo Ana

  5. Y Costa Rica yo vivo ahí y este país es muy discriminado (me refiero que no lo mencionan en los vídeos) :'v

  6. Hola pam! Espero que tu verano sea super pero me gustaría saber como puedo hacer la receta sin el molde desmontable como le hago para que quede como la tuya😭😭

  7. Si quiero que sea de otro sabor, el jugo de limón lo sustituyo por la misma cantidad de la fruta que quiero?

  8. Hola en el salvador se le llama suspiro me gusta mucho cómo preparas los postres es espectacular soy ismenia salume cuando agarre otro video

  9. En argentina no se encuentra la leche evaporada, osea le pongo 500 de crema de leche? Me encantan tus recetas!

  10. Deliciosa tarta.
    En Guatemala las galletitas las llamamos Chiqueadores. Gracias por la receta. 💕

  11. Hola eres muy linda, cuando puedes hacer una tarta de maracuya así tan decorarada tan bonita como sabes hacer. gracias

  12. Hola! Muchas gracias por todas las recetas, el fin de semana hice el cheese cake de limón y a todos nos encantó 🙂 (otro vídeo)

    En Costa Rica se les llama dedos de señora a esas galletas.

    Saludos!

  13. En venezuela plantillas. Pero yo siempre los he llamado bizcochos. Pense q todos le decian asi aqui en mi pais. La nata para.montar que es ??? Chantilli?

  14. Yo soy de Costa Rica y aquí a la nata o crema para batir le llamamos crema dulce y a las soletillas, dedos de señora

  15. Hola, hice el.Mousse.d limón y puse en vasitos con kk d chocolate, quedó fabuloso, sólo q la leche evaporada la usé congelada, como hago para la torta helada y como me quedó muy bien, la misma receta la hago para Mousse d maracuya y d café, buenazo!!!!

  16. Hola Pam, este pastel me durarà como 3 horas en mesa decorativa són refrigerar?? O se me derretira, espero tu respuesta

  17. soy la única a quien le costó 1739 vidas y una vendida de alma al diablo para acomodar las vainillas alrededor del postre? y aún así no lo logré.

  18. La hice 4 veces y sale aguada la crema, nunca salio cremosa, es la tercera receta q hago d quiero cupcakes y no me sale…. q desastre y q decepcion, perder tantos ingredientes x recetas Malas

  19. Hola : consulto a tu tarta le hechas te colapis para en durar y no se derrita? Porfa responderme lo más pronto gracias 🙂

  20. Te admiro, me encanta como nos enseñas y tienes una hermosa forma de ser muy tierna, te quiero pedir me ayudes con una pregunta, puedo utilizar jugo de maracuya? y si el procedimiento sería el mismo? Te agradezco tanto tú respuesta.

  21. La leche con la q combinas las soletillas es leche evaporada usada directa del tarro o es q primero la has combinado con agua para luego mezclar las soletillas?

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