Raspberry Charlotte

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Stir in egg yolk. Mix flour, starch and baking powder, sieve over it and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. Let it cool down. Soak gelatine in cold water.

2. 2

   Stir pudding powder, 40 g sugar and 6 tablespoons of milk until smooth. Boil up the rest of the milk and stir in the pudding powder. Cook for about 1 minute. Squeeze the gelatine and stir in. Pour the custard into a bowl and cover with cling film directly on the surface. Leave to cool for approx. 20 minutes. Cut the sponge cake base twice. Cut one base into a circle (approx. 19 cm Ø). Cut second cake base into 8 cake pieces. Cut the third cake base into 3 cm wide strips. Line the belly of the bowl (20 cm Ø, 2 litres capacity) with cling film. Line with 6 sponge triangles. Line the upper edge with strips. Use the remaining sponge triangles and strips for other purposes. Heat the jelly and coat the sponge cake with it. Sort the raspberries.

3. 3

   Cut the third cake base into 3 cm wide strips. Line the belly of the bowl (20 cm Ø, 2 litres capacity) with cling film. Line with 6 sponge triangles. Line the upper edge with strips. Use the remaining sponge triangles and strips for other purposes. Heat the jelly and coat the sponge cake with it. Sort the raspberries. Whip 250 g cream until stiff. Stir the cooled pudding, fold in the cream and 250 g raspberries. Fill into the mould, smooth it down and cover with the third base. Chill for at least 4 hours. Turn Charlotte onto a plate, remove foil. Whip 200 g cream until stiff and spread on the Charlotte. Decorate with 125 g raspberries. Grind 15 g pistachios finely. Decorate Charlotte with whole pistachios and sprinkle with ground pistachios

4. 4

   Stir the cooled pudding, fold in the cream and 250 g raspberries. Fill into the mould, smooth it down and cover with the third base. Chill for at least 4 hours. Turn Charlotte onto a plate, remove foil. Whip 200 g cream until stiff and spread on the Charlotte. Decorate with 125 g raspberries. Grind 15 g pistachios finely. Decorate Charlotte with whole pistachios and sprinkle with ground pistachios

5. 5

   Waiting time approx. 5 hours