Can anyone translate a French cake recipe for me?

Hi guys. I've taken French for 3 years and a friend of mine gave me a French chocolate-cookbook for christmas. The first time I baked the cake I decided to use Google Translate just in case, so that I wouldn't make any mistakes. Guess what? Google didn't know what ';levure alsacienne'; was, I took it to be normal yeast (later realised it was baking powder) and ended up with a completely flat cake. That kind of sucked. So I'm asking you guys this time.





DON'T TELL ME TO GO TO GOOGLE TRANSLATE. Googe translate is not the answer to every linguistic problem.





Here we go:





Charlotte au cacao et aux bananes:





temps de repos 3 h





3/4 l de cr猫me anglaise au chocolate


(voir recette pages 15 et 16)





250 g de cr猫me fleurette (cr猫me all茅g茅e),


50 g de sucre glace,


2 cuiller茅es 脿 soupe de cacao amer,


4 bananes,


4 feuilles de g茅latine,


1/2 verre 脿 liqueur de cr猫me de banane,


1/2 verre 脿 liqueur de cr猫me de cacao,


1 bo卯te de biscuits 脿 la cuiller,


beurre pour le moule 脿 charlotte.





Le charlotte au cacao et aux bananes: recette cordon-bleu 脿 realiser en 20 mn, temps de repos non compris.





Pr茅parez la cr猫me anglaise au chocolat comme ingiqu茅 aux pages 15 et 16.





Fouettez la cr猫me fleurette et montez-la en chantilly avec le sucre glace et cacao.





Faites fondre la g茅latine dans un peu d'eau.





Versez la g茅latine dans la cr猫me anglaise refroidie. Ajoutez 茅galement les liqueurs et la chair de bananes coup茅es en rondelles.





Incorporez la chantilly chocolatee et m茅langez d茅ligatement.





Beurrez le parois et le fond d'un moule 脿 charlotte et tapissez-les de biscuits 脿 la cuiller que vous coupez en haut du moule, si besoin est.





Versez l'appareil dans le moule et laissez prendre au froid pendant 3 h.





D茅moulez en trempant le moule dans l'eau chaude et renversez sur le plat de service.





D茅corez 脿 volont茅 avec de rondelles de bananes, du sucre glace, du cacao ou de chantilly.





Une charlotte d'exception riche en saveurs subtiles.








Here's la recette pour cr猫me anglaise au chocolat from page 15 et 16:





Pour 8 personnes:


pr茅paration 7 mn, cuisson 10 mn.





1 l de lait,


5 cuill茅r茅es 脿 soupe de cacao amer,


7 cuill茅r茅es 脿 soupe de sucre semoule,


8 jaunes d'忙ufs.





La cr猫me anglaise au chocolat: recette assez simple 脿 r茅aliser en 17 mn.





Faites bouillir le chocolat.





Versez le cacao en pluie dans le lait et remuez pour qu'il se dissolve bien.





Dans un saladier, fouettez 茅nergiquement les jaunes d'忙ufs avec le sucre semoule jusqu'脿 ce que le m茅lange blanchisse.





Versez lentement le lait chocolat茅 bouillant sur les jaunes sans cesser de fouetter.





Remmetez le tout en casserole et, sur feu tr猫s doux, faites cuire en tournant 脿 la cuiller en bois sans jamais plus laisser bouillir.





Lorsque la cr猫me angaise au chocolat nappe la cuiller, arr锚tez imm茅diatement la cuisson et versez dans une terrine froide en filtrant la pr茅paration au travers d'une passoire fine.





Continues de battre la cr猫me pendant qu'elle refroidit, elle n'en sera que plus l茅g猫re.





Cettesauce se conserve tr猫s bien au r茅frig茅rateur et se r茅v猫le encore meileure le lendemain de son 茅laboration.





Grand classique de la p芒tisserie, la cr猫me anglaise au chocolat, tout comme les cr猫mes anglaises vanill茅es ou au caf茅, accompagne la plupart des entremets et toutes les p芒tisseries s猫ches.








Thanks for ANY help. Hopefully I'll be able to bake a fantastic cake for when my boyfriend visits this weekend : ) I know it's a long recipe, but I truly appreciate any help.





And if there are any weird misspellings, it's probably because I've been reading everything aloud to myself as i've been typing, trying to keep my pronunciation good :P





I WILL award 10 points to the best answerer.Can anyone translate a French cake recipe for me?
Charlotte with cocoa and bananas:





3/4 liter chocolate cr猫me anglaise [a light custard, we use the same word in english]


(see recipe pages 15-16)





250 g whipping cream


50 g powdered sugar


2 tablespoons bitter cocoa


4 bananas


4 sheets of gelatin [apparently gelatin sheets don't exist in the US, but 1 packet of gelatin is about equal to 4 sheets]


1/2 shot glass cr猫me de banane [same in english, basically banana liqueur. there are recipes for it online if you can't find it premade in stores]


1/2 shot glass cr猫me de cacao [again, same in english]


1 package ladyfingers


butter for the charlotte pan





Charlotte with cocoa and bananas, expert recipe to make in 20 minutes, not including setting time.





Prepare the chocolate cr猫me anglaise as indicated on pages 15-16.





Whip the whipping cream into a chantilly with the powdered sugar and cocoa.





Dissolve the gelatin in a bit of water.





Pour the gelatin into the refrigerated cr猫me anglaise. Add the liqueurs [cocoa and banana] and the bananas, sliced.





Incorporate the chocolate chantilly and mix delicately.





Butter the inside of a charlotte pan and line with ladyfingers, cutting them off at the top of the pan if necessary.





Pour the mixture into the pan and let refrigerate 3 hours.





Remove from mold by dipping the pan into warm water then overturning it onto the serving dish.





Decorate as desired with banana slices, powdered sugar, cocoa, or whipped cream.





A rich, exceptional charlotte with subtle flavors.








-Chocolate cr猫me anglaise-





For 8 people:


7 minutes preparation, 10 minutes cooking time.





1 liter milk


5 tablespoons bitter cocoa


7 tablespoons granulated sugar


8 egg yolks





Chocolate cr猫me anglaise: reasonably simple recipe to make in 17 minutes.





Boil the chocolate.





Sprinkle the cocoa into the milk and stir until the cocoa dissolves.





In a salad bowl, vigorously whisk the egg yolks with the sugar until the mixture whitens.





Slowly pour the boiling chocolate milk on the yolks while continuing to whisk them.





Return to saucepan and, on very low heat, cook while stirring with a wooden spoon without ever letting it come to a boil.





When the mixture begins to glaze the spoon, immediately turn off heat and pour into a cold terrine [glazed earthenware bowl] while filtering through a fine strainer.





Continue to whip the cream while it cools, it will become lighter.





This sauce keeps very well in the refrigerator and will be even better the day after it is made.





A pastry shop classic, chocolate cr猫me anglaise, as well as vanilla or coffee cr猫me anglaise, accompanies the majority of entremets [small dessert course] and all dry pastries.








Hope this helped!


It sounds delicious, good luck making it!Can anyone translate a French cake recipe for me?
I guess I can answer you by comment, I hope you see this.


ladyfingers are sort of like a spongy sweet bread, they're fairly common so you might want to ask at your grocery store or a specialty food store. they're a key ingredient of a Charlotte, so if you can't find them you'll need to find an Report Abuse

acceptable substitute. a Charlotte pan is a special pan for this kind of dessert, kind of like a bundt cake pan. you can google image search to see what it looks like and again, find an acceptable substitute if you can't find one. finally, yes banana liqueur is alcoholic, as well as chocolate Report Abuse

liqueur. apparently bottled banana liqueur is pretty rare, but I think there's a recipe for it on wikipedia. Report Abuse