How To Bake A Charlotte Cake _ MasterChef Canada _ MasterChef World

Three home cooks are creating their own takes on a classic charlotte cake .

30 minutes , 30 minutes to secure their spots in the top five .

But Shawn doesn't have enough batter left to create the base of his cake .

I need to take some of my lady fingers and use it for my cake batter .

I don't really have a choice in the matter at the moment .

Oh my goodness .

If I don't have enough lady fingers , oh my gosh .

My cake is gonna suck .

The next step is the mousse .

The most difficult thing about making a Charlotte is to make sure that mousse is perfectly light .

If your moose is too runny , your cake is just gonna pop down to prepare the mousse .

They're gonna have to whip their egg whites , they're gonna have to whip their cream .

They're gonna have to blend those ingredients together at the gelatine .

I'm making a orange chocolate mousse .

I wanna show the judges that I can put together different flavor combinations .

We're gonna make it white chocolate mousse .

I'm relying on my flavors to get me through this pressure test .

Matthew .

Yes .

Chef .

Tell me about the flavors here .

I'm doing a coconut lady finger with a pistachio cake in the middle .

And I'm doing a passion fruit Moose who's going home .

Uh Today , I think either Sean or Jeremy are going home .

Not you , not me , chef .

Well , good luck .

Thank you .

Chef .

20 minutes .

You have 20 minutes left .

Then they have the big process of building the Charlotte , putting the ingredients together just big enough making sure that the fingers align the mold .

I feeling the pressure , I feeling the pressure .

I don't , I don't have that much time left and I have to get all these lady fingers , uh , cut perfectly .

Yeah , I'll see if we have an asset today .

He's pretty tight .

My lady fingers are sticking together .

I kind of think that that might be a good thing .

One of the big issues with making a Charlotte is that you have to get your lady fingers so tight together that the moose and the glaze can't spill through the cracks .

But I'm worried about the amount I have .

I don't think he has enough .

Nice and fire up soldiers .

Does he have enough ?

We have enough , we have enough , we have enough .

I got to put it into high gear and get this cake finished 10 minutes .

You have 10 minutes left really low on time .

It's freaking me out right now .

Now .

They can work on their glaze .

I need to make it look really , really pretty .

I know that my glaze tastes good .

But I know that too much glaze can really affect the structural integrity of my dish .

Ok .

The moment of truth , I see that the glaze has run through the lady fingers .

I had just one spoon too much .

There goes my presentation .

Pick it up , guys one minute .

You have one minute left .

Come on one minute .

Everything on Sean .

That looks great .

Come on guys .

10 , 98765321 .

Sabra chef Jeremy , tell me the flavors of your charlotte cake , please .

It's uh orange chocolate mint charlotte garnished with candied cereal and candied mint .

Wow , beautiful .

Well , look , the outer row of the lady's fingers looks pretty decent .

Any worries about me removing this piece of ribbon ?

No , beautiful Jeremy .

So what I want to see is a nice clean cut that mousse just sits there nicely , has a little jiggle to it .

But you can see the layers .

Let's see .

This is so damn .

It looks wonderful .

A decent layer of mousse in between another layer of the cake .

Looks pretty good .

Thank you , chef .

That's up the game .

Tell us now it's down to flavors .

Yeah , the Moose beautiful , beautiful soft fluffy .

The immediate hit that I get is chocolate .

Then that mint starts to come around .

The piece that I don't get is the orange .

I think you needed a little bit more orange just to punch through .

Overall , it's a solid Charlotte cake .

Thank you Jeremy .

Doctor Sean .

Tell me what it is .

It's a caramel toffee pecan .

Charlotte .

The Moose is a white chocolate mousse and then a dark chocolate glaze on top , it can be stuck together in the end .

I thought that that would actually help out with structural integrity .

And you can see because your lady's fingers are so wide , it's actually very difficult for me to cut a reasonable size .

So I'm just gonna cut it here .

Ok .

How will this hold ?

Look at that .

I think it's probably a little bit too soft , is sloping downward a bit .

Maybe not enough gelatin .

So let's see how it tastes .

It tastes pretty good .

The thing is so rich .

You got two different chocolates .

You got the caramel .

You got the , I think it tastes better than it looks .

But would that be enough to keep you in ?

Look at all the glaze coming through here .

I'm surprised this almost looks like child's play .

What happened ?

I added way too much glaze and uh , it just seeped through .

Tell me about the flavors .

So I made a tropical Charlotte .

It's a passion fruit mousse .

Coconut lady fingers .

Are you worried with what's gonna happen when I remove this ribbon ?

Yes , you are really worried .

I could see it .

The moment of truth .

Matt moment of truth .

Matthew .

Oh my God .

The Moose looks like a cloud .

There's a lot riding on the flavor of this Charlotte .

Yes .

Chef .

If it doesn't taste good , Matthew .

I don't think you have a hope .

I know that Chef , the flavor is amazing that pistachio sponge is the perfect thickness .

But I've seen you do better .

I know I can do better .