Charlotte with Yogurt and Berries

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Charlotte with Yogurt and Berries
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in

Ingredients

for
4
For the cake base
For the dough (box-shaped form, 28 cm or approximately 11 inches)
150 grams
peeled almonds (ground)
150 grams
40 grams
4
30 grams
4
For the filling
4
80 grams
250 grams
60 grams
250 grams
250 grams
150 grams
For the garnish
150 grams
150 grams
80 grams
chopped Pistachios

Preparation steps

1.

For the cake base, line a baking sheet with parchment paper. Mix together the almonds, powdered sugar and flour in a bowl. Beat egg yolks until light and frothy and mix with almond mixture. Melt the butter and let cool. Beat the egg whites with sugar until very stiff. Fold together the butter, egg yolk mixture, and egg whites and spread the batter on the baking sheet. Bake at 225°C (approximately 425°F) for 8 minutes. Remove cake from the baking sheet and allow to cool.

2.

For the filling, beat the egg yolks with sugar over a hot water bath until foamy and allow to cool. Mix yogurt with powdered sugar and fold into the eggs. Whip cream until stiff and fold into yogurt mixture. Rinse berries, pat dry and fold into the mixture. Grease the box-shaped form and line with plastic wrap. Trim the cake so that it fits in the base and sides of the form and place inside, lining the edges. Pour in the yogurt mixture and cover the form. Place in the freezer overnight.

3.

For the garnish, whip the cream. Turn out the charlotte and coat the top and sides with whipped cream. Rinse and halve some strawberries. Decorate with charlotte with berries and pistachios, slice and serve.