Caramel Charlotte With Vanilla Ice Cream – a delicious recipe with flour, eggs, granulated sugar, cornstarch, vanilla ice cream, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease a 10 inch square cake pan then lightly coat with flour, shaking off excess.
2
In a stand mixer, whip eggs and sugar until thick and pale. Fold in cornstarch until just combined. Transfer to prepared pan and level surface. Bake for 20 mins, or until golden brown and cake springs back when lightly touched. Let cool in pan for 5 mins then turn out onto a wire rack lined with parchment paper to cool completely.
3
Slice cake into 1/3 inch slices. Press into base and side of a 9 inch fluted tart pan, trimming to fit. Spoon ice cream over cake and level surface. Freeze overnight, or until very firm. Remove from pan and transfer to a serving plate. Drizzle caramel topping over cake and sprinkle with almonds. Serve.
691
kcal
Calories
12
g
Fat
60
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tbsp all-purpose flour, 3 None large eggs, at room temperature, 1/2 cup granulated sugar, 1/3 cup cornstarch, sifted 3 times, and more.
Yes, Caramel Charlotte With Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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