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Birthday charlotte for mom. It tastes even better than the one with apricot…
Preparation time 50 minutes .. Cooling 1 hour
INGREDIENTS for charlotte with ø 5-6 inch
- 2 cups fresh or frozen raspberries
- 2 1/3 cups fresh cream
- 3 tbsp lemon juice
- 1/2 cup fine custard sugar
- 3 sheets of gelatine (5 sheets if you use gelatine Dr.Oetker)
- 1 + 1 cup fresh raspberries
- glazes
- fresh mint
RASPBERRY BAVAROISE
PREPARATION OF THE BISCUIT
Prepare the dough for spoon biscuit recipe in the link.
PREPARATION OF RASPBERRY BAVAROISE
Soak the gelatin in cold water. Puree the raspberries and strain through a fine sieve. Put the sugar and lemon juice and mix well. Heat the gelatin with 1 tbsp water and add to the strained raspberries. Whip the cream until stiff and mix in the cream.
COMPOSITION OF CHARLOTTE
Put the walls and bottom of the sponge in the cake ring. Fill the cake pan with half of the raspberry mousse. Place the fresh raspberries on the cream, top with half spoon bottom biscuits and then complete the bavaroise to 1 cm from the edge. Place in the fridge. After cooling, remove the cake ring and do a pretty ribbon around Charlotte.
Place the second part of the fresh raspberries in a spiral on the cake. Abrikoteer with the raspberry glaze (prepared according to the instructions on the package) and garnish with a sprig of fresh mint.
If you’l make bavaroise from 500 ml of cream, you not only have enough for the cake, but also 4 beautiful jars of raspberry bavaroise more.
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