Raspberry charlotte with pistachios

Name: Raspberry charlotte with pistachios
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 package Pudding powder "vanilla flavour" (for cooking; for 1/2 l milk); 3/8 l Milk; 2 heaped Tbsp Sugar; 7-10 Tbsp 2 "Wiener-Biskuit" bases (125 g each); 100 g Currant Jelly; 400 g Raspberries; 40 g Pistachios; 200 g Whipped cream; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 package Pudding powder "vanilla flavour" (for cooking; for 1/2 l milk)
3/8 l Milk
2 heaped Tbsp Sugar
7-10 Tbsp 2 "Wiener-Biskuit" bases (125 g each)
100 g Currant Jelly
400 g Raspberries
40 g Pistachios
200 g Whipped cream
7-10 Tbsp Cling film

Directions

1
Stir pudding powder, 6 tablespoons of milk and sugar until smooth. Boil up the rest of the milk, stir in the pudding powder. Simmer for about 1 minute while stirring. Let cool down
2
Cut a base into 8 cake pieces. Cut a circle (approx. 16 cm Ø) out of the 2nd cake base. Cut the rest into approx. 3 cm wide strips. Line a round bowl (approx. 20 cm Ø) with foil. Line with the cake pieces. Finish with sponge cake strips on the upper edge. Heat the jelly and spread on the sponge cake
3
Sort the berries and fold them into the pudding up to about 1/4. Pour into the bowl and smooth it down. Place the sponge cake plate on top and press down. Chill for at least 5 hours.
4
Finely chop half the pistachios. Whip the cream until stiff. Turn Charlotte onto a plate, remove foil. Spread Charlotte with cream. Decorate with the rest of the raspberries and pistachios