Charlotte (cake)
A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect.
Chocolate and pear charlotte, with the typical ladyfinger biscuits | |
| Alternative names | Icebox cake |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Serving temperature | Hot or cold |
| Main ingredients | Bread, sponge cake or biscuits; fruit puree or custard |
| Variations | Charlotte russe |
The variant charlotte russe also called charlotte parisienne, created by the French chef Antonin Carême, uses a mold lined with ladyfingers and filled with Bavarian cream.
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.