Fine pomegranate 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. Draw a circle (approx. 18 cm Ø) on a piece of baking paper, turn the paper over.

2. 2

   For the sponge cake, beat the eggs and 1 pinch of salt with the whisks of the mixer until foamy, adding 250 g of sugar. Sift the flour and starch over it and fold in.

3. 3

   Pour the sponge mixture into a piping bag with a large punched spout and use it to spray the circle on the paper. Spray 17-18 ladyfingers (7-8 cm long each) onto the second tray. Dust both with icing sugar.

4. 4

   Bake in a hot oven for about 10 minutes one after the other. Let them cool down.

5. 5

   Line a high springform pan (approx. 20 cm Ø) or a pot with foil. Place the sponge fingers close to each other at the edge. Soak 3 leaves and 7 leaves of gelatine separately. Mix crème fraîche, 100 g sugar and juice.

6. 6

   Squeeze 7 sheets of gelatine, dissolve. First stir in 2-3 tablespoons of cream, then the rest of the cream. Beat 250 g cream until stiff, fold in. Spread cream into the mould. Cover and chill for about 30 minutes.

7. 7

   Beat 400 g cream, 60 g sugar and vanilla pulp until stiff. Squeeze out 3 sheets of gelatine and dissolve at low heat. First stir in 2-3 tablespoons of cream, then the rest of the cream. Spread on the cream in the mould.

8. 8

   Place the sponge cake base on top, press down a little and keep covered in a cool place for about 4 hours.

9. 9

   Cut the pomegranate in half, remove the seeds. Whip 150 g cream until stiff, fill into a piping bag with star-shaped spout. Overturn Charlotte, remove foil. Whip Charlotte with cream and possibly chocolate rolls (see

10. 10

    tip) decorate. Grenade.

11. 11

    spread apple seeds in the middle.

Nutrition Facts

KCAL
570 kcal

CARBS
60 g

FATS
31 g

PROTEINS
8 g