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🍽️ Crunchy Nutty Charlotte

744 kcal · 30 min · 4 servings

Ingredients

• 400 ml milk
• 500 ml whipping cream
• 24 ladyfingers
• 50 g hazelnuts (peeled and ground)
• 50 g almond kernels (peeled and ground)
• 4 egg yolks
• 100 g powdered sugar
• 4 tbsp honey
• 100 ml white wine (off-dry or sweet)
• 6 sheets gelatin
• whole hazelnuts (for decoration, peeled)

Instructions

1. 1. Place the gelatin in a bowl of cold water for a few minutes to soften.
2. 2. Cut off the top third of five sponge cake layers. Halve these pieces and the remaining layers crosswise. Dip the sponge pieces briefly in the wine and use them to line the bottom of the mold.
3. 3. Dip the remaining sponge cake layers in the wine as well. Stand them upright against the inside of the mold to cover the sides. Place the mold in the fridge for a moment.
4. 4. Bring the milk to a boil in a pot. Remove the pot from the heat. Whisk the egg yolks with sugar and honey until frothy. Stir this egg mixture into the hot milk. Return the pot to the heat and warm the cream while stirring constantly until it thickens. Make sure the cream does not boil again. Squeeze the softened gelatin well and stir it in along with the nuts. Let the cream cool down, stirring occasionally.
5. 5. Whip three quarters of the cream until stiff. Gently fold the stiff cream into the cooled cream just before it starts to set.
6. 6. Pour the cream into the prepared mold. Cut off any overhanging sponge cake pieces at the edge and crumble them into small crumbs.
7. 7. Sprinkle the surface of the Charlotte with the sponge cake crumbs. Place the cake in the refrigerator for at least 8 hours to set.
8. 8. Whip the remaining cream until stiff just before serving. Carefully unmold the Charlotte onto a serving plate. Fill the whipped cream into a piping bag with a star tip and decorate the cake with it. Garnish with whole hazelnuts and serve.

Nutrition per serving

• kcal: 744
• Protein: 8 g · Fett/Fat: 57 g · Carbs: 46 g