Berry Charlotte

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the blueberries and drain well. Wash the currants, strip them from the panicles and also drain them. Mix the berries and put some aside for decoration. Wash lemon hot, grate dry and grate half of the peel thinly

2. 2

   Soak gelatine in cold water. Mix yoghurt, quark, lemon peel and sugar. Squeeze out the gelatine and melt at low heat. Remove from the stove. Stir 2 tbsp. yoghurt mass into the gelatine. Run into the rest of the yoghurt mass and stir in. Chill for 5-10 minutes until the mass begins to gel. Whip the cream until stiff. First fold the berries into the gelatine mass, then fold in the cream in portions

3. 3

   Lightly coat the bottom of a springform pan (20 cm Ø) with oil. Straighten one end of the sponge fingers and place them inside the springform pan. Fill in cream. Chill the cake for at least 6 hours (better overnight)

4. 4

   Remove the cake from the mould, arrange on a plate and decorate with berries set aside

5. 5

   Preparation time 25-30 minutes. waiting time 6-12 hours

Nutrition Facts

KCAL
290 kcal

CARBS
33 g

FATS
12 g

PROTEINS
9 g