Charlotte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Separate the eggs for the lady fingers. Beat the egg whites and 1 pinch of salt until stiff, adding 75 g sugar.

2. 2

   Stir in the egg yolk. Sift the starch, flour and cocoa on top and fold in.

3. 3

   Pour the sponge mixture into a piping bag with a perforated nozzle (9 mm Ø). Spray approx. 72 strips (each approx. 6 cm long) and 8 round dots (each approx. 5 cm Ø) onto the trays. Sprinkle with approx. 3 tbsp. sugar.

4. 4

   Bake in a hot oven for about 8 minutes. Remove and let cool on the trays.

5. 5

   For the filling, mix yoghurt and 1 1⁄2 TL Gelatine Fix with a whisk. Mix 2 tbsp. sugar with the rest of the gelatine fix. Whip the cream until stiff, allowing the gelatine mixture to trickle in.

6. 6

   Place paper baking cups in the recesses of a muffin tray (12 recesses). Carefully remove the sponge fingers from the paper. Place 1 round sponge cake dab as a base in each of the cups and add approx. 1 teaspoon cream.

7. 7

   Place 8-9 sponge fingers with the sugar side facing outwards as a border. Fill in cream cream and yoghurt alternately. Stir once with a teaspoon handle (marble). Charlotte's at least

8. 8

   Chill for 2 hours.

9. 9

   Lift Charlottes out of the mould and carefully remove the paper cups. Sprinkle with chocolate shavings.

Nutrition Facts

KCAL
260 kcal

CARBS
23 g

FATS
16 g

PROTEINS
5 g