Berry Charlotte
Berry Charlotte - Leave the oven off: This eye-catching cake sets up in the fridge
Healthy, because
Even smarter
Nutritional values
Your fat account is hardly charged with a piece of cake at all. Instead, you'll get plenty of B vitamins such as vitamin B2, niacin and biotin - all important for a smooth metabolism, a beautiful complexion and good nerves. Vitamin B12, which is indispensable for blood formation, is also part of the package with one third of the desired daily intake.
Even outside the berry season you don't have to do without this delicious Charlotte. Then simply take frozen fruit - in the freezer there are even ready-made mixtures available.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 38 mg |
Ingredients
- Ingredients
- 12 ozs mixed Berry (such as raspberries, currants, blueberries)
- 7 sheets gelatin
- ½ lemon
- 1 lb Quark
- 4 ozs sugar
- 11 ozs Yogurt (low-fat)
- 20 Ladyfinger
Kitchen utensils
Preparation steps
Rinse berries and drain. Remove any stems. Reserve some berries for garnish.
Soak the gelatin in cold water.
Rinse lemon in hot water, wipe dry and grate the zest finely.
Beat together lemon zest, quark and 50 grams (approximately 3 tablespoons) sugar with a hand mixer until creamy.
Stir softened gelatin well. Heat 2 tablespoons yogurt in a small pot, add gelatin and stir to dissolve.
Stir in the remaining yogurt, then stir in quark mixture and fold in the berries.
Squeeze 2 tablespoons juice from lemon.
Boil the remaining sugar with 100 ml (approximately 1/3 cup)water, stirring until the sugar is dissolved. Allow to cool and stir in lemon juice.
Dip one side of each ladyfinger in the lemon syrup.
Line the bottom of a springform pan (18 cm diameter) (approximately 7 inches in diameter) with parchment paper. Line the edges of the pan with ladyfingers and fill with cream.
Refrigerate until filling is set, 8-12 hours (preferably overnight). Unmold cake onto a plate, garnish with the reserved mixed berries and serve.
