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Birthday charlotte for mom. It tastes even better than the one with apricot…
Preparation time 50 minuten .. Cooling een uur
INGREDIENTS for Charlotte of ø22 cm
- 2 large cans apricots in syrup, only apricots
- apricot syrup
- glaze
- some pistachios
APRICOT CREAM
- 470 g canned apricots
- 150 ml apricot syrup
- 25 g sugar
- 25 g pudding powder
- 4 big egg yolks
- 4-5 leaves of gelatine, soaked in cold water
- 30 ml Cointreau
- 180 ml semisolid whipped cream
PREPARATION OF THE BISCUIT
Prepare the dough for spoon biscuit recipe in the link.
PREPARATION OF APRICOT CREAM
Puree the apricots with a splash of juice from the can. Put the sugar and mix well. Add the pudding powder and knock loose. Beat the egg yolks underneath. Heat the mixture to 85°C. Remove from heat and add the Cointreau liqueur and gelatine. Whip the cream and mix among the cream.
COMPOSITION OF CHARLOTTE
Fill the cake ring half with apricot cream. Place a second bottom biscuit spoon into the cake ring and fill further to 1 cm from the edge. Place in the refrigerator. After cooling, remove the cake ring.
Cut the apricots into slices and place in a spiral on the cake. Spread the apricot slices with glaze (prepared according to the directions on the package) and finish with some pistachios. Finally, do a pretty ribbon around Charlotte.
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