Small raspberry charlotte

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Adjust a ##cake##ring to approx. 16 cm Ø and place it on a suitable cake plate. Select the raspberries and puree them finely, except for about 13 beautiful ones for decoration. Pass the puree through a sieve. Soak gelatine in cold water. Whip the crème fraîche and sugar in a tall mixing bowl with the whisk of the hand mixer for 3-4 minutes. Pour into a bowl and stir in the raspberry puree and lemon juice. Squeeze the gelatine, dissolve and remove from the heat. Stir in 3-4 tbsp. raspberry mixture, stir everything back into the remaining mixture and chill. As soon as the cream starts to gel, whip cream until stiff and fold in. Put some cream in the middle of the cake ring and place the sponge fingers on the edge of the cake with the sugar rim facing outwards. Pour in the rest of the cream, smooth it down and put it in a cool place for about 4 hours. Take Charlotte out, remove the cake ring and decorate with ##raspberries##.

2. 2

   Tip: If you don't have a cake ring: Fold over about 1.5 m of extra-strong aluminium foil halfway down the length. Fold the aluminium foil from the seam side so that the total height is 9-10 cm. Form the aluminium foil into a ring (approx. 18 cm Ø) and fix it with paper clips. The best way to insert the sponge fingers into the aluminium mould is to place them opposite each other, clockwise, on the edge

3. 3

   waiting time approx. 4 hours

Nutrition Facts

KCAL
400 kcal

CARBS
23 g

FATS
31 g

PROTEINS
6 g