Rhubarb Charlotte I

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 8.0 (servings)

For 6 to 8 people:


Cut rhubarb into pieces, boil with syrup, continue to boil for 15 to 20 min. and mash. Soak gelatine according to instructions, stir into the warm fruit puree and leave to cool until semi-stiff. Beat egg yolks with sugar until creamy. Fold in cold fruit puree and sour milk and set aside to cool. Separately whip egg whites and whipped cream until stiff. Fold the egg whites and half of the whipped cream into the fruit mixture and set aside to cool.

Place the edge of a cake springform pan (20 cm Â) on a large plate.

Drizzle a small amount of whipped cream on the inside of the plate at the edge.

Place the cookies, sugared side out, against the edge, pressing a little into the whipped cream. Pour half of the rhubarb cream into the cake springform pan, spread chopped strawberries evenly on top and cover with the remaining cream. Refrigerate for 3 to 4 hours. Garnish charlotte with remaining whipped cream and lemon balm. Carefully remove cake ring.

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