Raspberry Charlotte

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 50 g sugar and 1 packet of vanilla sugar. Beat the egg yolks separately.

2. 2

   Sift flour and baking powder on top and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 15 minutes. Cool down.

3. 3

   Place the cake base on a cake plate. Stir the jam until smooth, spread on the base, leaving about 1 cm of edge free. Pull a cake ring to approx. 28 cm and place around the cake base. Shorten approx. 28 sponge fingers by approx. 1.5 cm at one end and place them with the shortened end facing down between the cake base and the cake ring, making the cake ring smaller if necessary, so that the sponge fingers stand directly on the edge.

4. 4

   Cut the rest of the sponge fingers and the cut ends into small pieces.

5. 5

   Soak 12 sheets of gelatine in cold water. Whip cream until stiff. Mix quark, 200 g sugar and 2 packets of vanilla sugar. Squeeze the gelatine and dissolve over low heat. Stir in 2-3 tbsp. quark cream, then stir into the rest of the cream.

6. 6

   Fold in the cream immediately. Fold in the sponge fingers and 300 g berries without defrosting. Spread on the cake base. Chill for at least 4 hours.

7. 7

   Sprinkle 350 g berries with 2 tablespoons of sugar and defrost. Soak 2 sheets of gelatine in cold water. Puree 200 g of the sugared berries, pass through a sieve. Squeeze out the gelatine, dissolve at low heat.

8. 8

   Stir in the puree by the spoonful, then add the remaining berries. Spread on the cake. Chill for at least 1 hour. Use a knife to grate shavings from the chocolate coating. Decorate the cake with chocolate shavings and lemon balm.

Nutrition Facts

KCAL
400 kcal

CARBS
45 g

FATS
17 g

PROTEINS
14 g