Raspberry Charlotte
Raspberry Charlotte is a delicious and beautiful dessert, perfect for any celebration. The combination of a delicate sponge roll, cream mousse, and the aroma of raspberries creates an unforgettable taste.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Egg3 ცალი
- Vanilla extract5 ml
- Heavy cream (35%)200 ml
Instructions
16 steps- 1
Whisk eggs, sugar, salt, and vanilla until light and fluffy.
10 min
- 2
Gently fold in the flour (using a silicone or wooden spoon).
5 min
- 3
Divide the batter into two pans (less in the round one) and bake at 175°C for 15-20 minutes. The biscuits should be firm.
20 min
175°C
- 4
Remove the biscuits from the pans and let them cool.
10 min
- 5
Spread raspberry jam on the baked biscuit and carefully roll it into a roulade.
5 min
- 6
Wrap the roulade in plastic wrap and refrigerate for 2-3 hours.
180 min
- 7
Blend the raspberries into a puree.
5 min
- 8
Add sugar and white chocolate to the raspberry puree. Place over low heat and stir until smooth.
10 min
- 9
Mix in the water-dissolved gelatin and blend. Finally, whisk in the cottage cheese.
5 min
- 10
Let the mixture cool to room temperature.
30 min
- 11
Line a bowl with plastic wrap.
2 min
- 12
Cut the chilled roulade into 1 cm thick slices and arrange them in the bowl so that the entire bowl is covered.
15 min
- 13
Add sour cream to the cream mousse and blend. Then, fold in the whipped cream.
10 min
- 14
Pour layers of cream mousse and raspberries into the bowl with the roulade slices, fill it halfway, then add more roulade slices, cream, raspberries, etc.
20 min
- 15
Finally, place the round biscuit on top, cover tightly with plastic wrap, and refrigerate for 6-8 hours (or overnight).
480 min
- 16
Carefully remove from the bowl and slice.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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