What is better than creamy custard layered between ladyfingers and fruit? Not a lot of things. And with spring just around the corner, this lemon Charlotte russe cake is just the right to prelude to fresher days when you never have to think the words “polar vortex” ever again.
So what is a russe anyway? It’s basically an “ice-box cake,” which is made by layering ladyfingers or sponge cake with custard. Add fruit if it makes you happy! Delightfully simple and totally delicious.
Lemon Charlotte Russe Cake via Gone-ta-Pott.com
- 1/2 c. sugar
- 1 (1/4 oz.) env. unflavored gelatin
- 2 c. milk
- 4 egg yolks
- 1 tsp. lemon extract
- 1 tsp. grated lemon rind
- 4 egg whites
- 3 lemon slices, cut in half
- 8 ladyfingers, split
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.
Image via Laurence Mouton/Corbis