Photo: Lila la Loop
A touch of Paris on the Baldeneysee
The French community in Essen's south is small but vibrant – with a French kindergarten and a French school – and it has a keen sense of how to combine culinary traditions with local flair. Between the villas of Bredeney, the cafés in Werden, and the walking paths around the Baldeneysee Many immigrants from France and lovers of French delicacies cherish their love of classic pastries. One dessert that repeatedly appears is the elegant Charlotte Russe. The airy interplay of sponge cake, cream, and fruit has been a defining feature of French dessert culture since the 19th century.
Why Charlotte Russe is so popular here
In Essen's southern district, French flair meets the down-to-earth charm typical of the Ruhr region. Charlotte Russe fits perfectly into this blend: it has a festive feel, yet is uncomplicated to prepare and doesn't require a culinary battle to be served on a relaxed Sunday after a stroll along the Baldeneysee. French families in the Ruhr region say that the Recipe It's a must-have on holidays – and it tastes just as good on all the days in between.
A dessert with character and charm
The Charlotte Russe is more than just a dessert cake. It's a piece of French identity that blends effortlessly into the culinary landscape of the Ruhr region. Anyone who has tasted it quickly understands why it's considered an ambassador of good cheer in the French community surrounding the Baldeneysee: light, elegant, and a symbol of the French way of life.
| Preparation time | portions | difficulty | Kitchen |
|---|---|---|---|
| 45 minutes | 1 | simply | French |
Ingredients
For the dough 5 eggs
120 g sugar
1 pinch of salt
1 tsp lemon zest
1 tsp vanilla powder
100 g flour
50 g cornstarch
250g raspberry jam
For the filling 6 sheets of white gelatin
500 g cream
50 g sugar
4 cl Cognac
250 g vanilla pudding (ready-made products)
preparation
1. Preheat the oven to 225°C (440°F) using conventional oven setting (top and bottom heat). Separate the eggs. Beat the egg yolks with 30g (1/4 cup) of sugar and a pinch of salt until foamy. Add the lemon zest and vanilla powder. Sift the flour and cornstarch together and stir into the egg yolk mixture. Beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Gently fold the egg whites into the batter.
2. Spread the dough evenly on a baking sheet lined with parchment paper. Bake on the middle rack for about 10 minutes. Heat the raspberry jam. Spread it evenly over the dough and carefully roll it up. Once cooled, cut into even slices about 0.5 cm thick. Line a domed baking dish or bowl first with cling film, then with the sponge cake slices.
3. For the filling, soak the gelatin in cold water. Whip the cream. Add the sugar and whip until stiff peaks form. Warm the cognac, squeeze the gelatin very well, and dissolve it in the cognac. Stir in the vanilla pudding and quickly fold in the whipped cream. Pour the cream into the lined mold and smooth the surface. Let it set briefly in the refrigerator. Then arrange the remaining sponge cake slices on top of the cream and cover with plastic wrap. Chill thoroughly for at least 3 hours before unmolding.
Variations
Charlotte Russe is a dessert that lends itself wonderfully to combinations – both classic French and with ingredients that grow around the Baldeneysee district or are available at local markets. Charlotte Russe thrives on freshness, so berries like raspberries, strawberries, or blueberries are particularly well-suited. Peaches or apricots should be lightly poached and peeled before use. Passion fruit is simply unbeatable when you're looking for something exotic. French families in Essen's southern district often serve this classic dessert with seasonal fruits from the weekly markets in Rüttenscheid, Werden, or Kupferdreh.
| Recipe by: |
|---|
| Bianca Killmann |