I first heard about the Charlotte or one of its variations in the 1992 movie, “HOWARD’S END”. One of the supporting characters seemed to have a real enthusiasm for the dessert being served to him by his family’s maid. I have never forgotten that particular scene. And when I came across some information on the Charlotte, I found myself inspired to post an article about it.
The Charlotee is a type of dessert that can be served hot or cold and was believed to be created in the late 18th century. It can also be known as an ‘ice-box cake’. Bread, sponge cake or biscuits/cookies are used to line a mould, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. Classically, stale bread dipped in butter was used as the lining, but sponge cake or sponge fingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.
Many different varieties have developed. Most Charlottes are served cool, so they are more common in warmer seasons. Fruit Charlottes usually combine a fruit puree or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear, and banana. Other types do not include fruit but use a custard or bavarian cream. A citrus curd is a more contemporary choice.
There is a lot of doubt surrounding the origins of the name charlotte. Despite the fact that Charlottes are served across Europe, one etymology suggests it is a corruption of the Old English word charlyt meaning “a dish of custard.” Meat dishes that were known as charlets were popular in the 15th century. Some claim that the charlotte had its origin in the dessert, Charlotte Russe, which was invented by the French chef Marie Antoine Carême (1784-1833). Apparently, he named it in honor of Charlotte of Prussia, the sister of his Russian employer Czar Alexander I (russe being the French word for “Russian”). Other historians say that this sweet dish originated with the Apple Charlotte, which took its name from Queen Charlotte (1744-1818), wife of George III – patron of apple growers in Britain.
The various types of Charlotee desserts include:
*Charlotte Russe – a cake is which the mold is lined with sponge fingers (Ladyfingers) and filled with a custard. It is served cold with whipped cream.
*Apple Charlotte – a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. This dessert was originally created as a way to use leftover or stale bread.
*Chocolate Charlotte – a cake that uses chocolate mousse within its layers
*Charlotte Malakoff – a cake with a lining of ladyfingers and a center filling of a soufflé mixture of cream, butter, sugar, a liqueur, chopped almonds, and whipped cream. It is decorated with strawberries.
*Cold charlottes – made in a ladyfinger-lined mold and filled with a Bavarian cream. For frozen charlottes, a frozen soufflé or mousse replaces the Bavarian cream.
Here is an old American recipe for Apple Charlotte:
“Cut as many very thin slices of white bread as will cover the bottom and line the sides of a baking dish, but first rub it thick with butter. Put apples, in thin slices, into the dish, in layers, till full, stewing sugar between and bits of butter. In the mean time, soak as many thin slices of bread as will cover the whole, in warm milk, over which lay a plate, and a weight to keep the bread close on the apples. Bake slowly three hours. To a middling-sized dish use a half pound of butter in the whole.” – “A New System of Domestic Cookery, Formed Upon Principles of Economy, and Adapted to the Use of Private Families” by Maria Rundell, 1807
Here is a more modern recipe for the same dish:
1 tablespoon butter 1 (1 pound) loaf white bread, crusts trimmed 8 apples – peeled, cored and chopped 1/3 cup white sugar 1/2 tablespoon ground cinnamon 1 tablespoon lemon juice 2 tablespoons butter, cubed nonstick cooking spray.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish. – allrecipes.com