Lemon Charlotte Cake
Baking time:
No baking
·
Servings:
8 servings
·
Rest time:
There's no need
Difícil
Ingredients
Base
- 28 ladyfingers (savoiardi)
- 420 ml cream
- 50 ml whole milk
- 80 g sugar
- 5 sheets of gelatin
- 300 ml lemon syrup
- 4 tsp lemon paste flavoring @dekorainnova
- Blackberries and blueberries
Filling
- 200 g sugar
- 350 ml water
- Peel of 2 lemons
- 30 ml lemon juice.
Decorations
- Blister pack of mini yellow flowers and red wafer butterflies
- 20cm springform pan (ideal height 7-8cm)
- Acetate strip.
Preparation
- 1.Soak the gelatin sheets in very cold water for about 10 minutes
- 2. Trim the ends of the soles so they can stand upright in the mold and fit more easily into the base.
- 3. Lightly moisten the smooth side of the ladyfingers that you will need to cover the sides of the mold in the lemon syrup.
- 4. Place them with the rough side facing the sides of the mold. To cover the base, wet the remaining soletillas on both sides, so that they are more soaked.
- 5. Beat the cream in a bowl at medium speed for 2 minutes
- 6.Then add the sugar in the form of rain
- 7. Beat until stiff peaks form.
- 8. Drain the gelatin leaves and dissolve them in the milk heated for a few seconds in the microwave.
- 9. Add 3 teaspoons of lemon flavoring
- 10.Equalize densities and temperatures, adding a few tablespoons of whipped cream to this mixture.
- 11.Finally, add this lemon mixture to the rest of the cream, using a spatula and circular movements to avoid losing the air that we have incorporated.
- 12. Pour the lemon mousse over the soletillas base
- 13. Smooth the surface of the mousse with a spatula and refrigerate for about 2 hours.
- 14. Decorate to your liking with fresh blackberries and blueberries
- 15. Finish with the wafer flowers and butterflies
- 16. Unmold and present the Charlotte cake tied with a bow.
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