Who doesn't know the delicious, cold dessert from England? The strawberry Charlotte has conquered the hearts of those with a sweet tooth around the world. Made of fluffy ladyfingers on the outside and filled with delicious cream on the inside: this cake is simply perfect for spring and summer. In today's post we offer a new variation on the classic. The strawberry charlotte with ladyfingers is ready very quickly - even without baking!
The Charlotte impresses with a creamy filling and airy sponge cake. The combination of strawberries and sour cream will certainly make the hearts of hobby bakers beat faster. The cake also makes a visual difference and is the perfect end to every birthday and family celebration. But it works just as well as a dessert on the weekend when wewant to quickly make a dessert yourself.
The ingredients for the cake
Ingredients for 12 servings
For the sugar syrup:
- 200g sugar
- 250 ml water
For the strawberry filling:
- 300g strawberries
- 2 tsp water
- 50g sugar
For the cream:
- 600 g sour cream
- 200 ml whipped cream
- 1 pack vanilla sugar
- 60g sugar
- 200g strawberries
For the cake base and walls:
- 400 g Löffelbisquit
For the cake decoration:
- 200 ml whipped cream
- 28g sugar
- 1 teaspoon vanilla sugar
- 6 – 8 strawberries
preparation
Preparation time: 25 minutes
Cooling time: 1 hour
Calories: 422 kcal
1. Line a round springform pan with a diameter of 25 cm with baking paper.
2. For the sugar syrup: Put water and sugar in a pot and bring to the boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and let cool.
3. For the strawberry filling: Wash, clean, quarter the strawberries and put them in a small pot. Sprinkle with sugar and add 2 teaspoons of water to the pot. Bring to the boil briefly and simmer until the sugar dissolves. Then remove from the heat and puree finely in the blender. Strain the strawberry puree through a fine sieve and allow the liquid to cool.
4. For the cream: Mix the whipped cream, sour cream and vanilla sugar. Chop the strawberries and add them to the cream.
5. Assemble the cake. To do this, first cut off the ladyfingers for the walls at one end so that they can stand upright. Then dip all the ladyfingers very briefly into the sugar syrup and place them on the edge of the springform pan with the round side facing out. Then dip the rest of the ladyfingers into the syrup and place them at the bottom. Spread the cream evenly over the base and smooth it out. Then wrap the springform pan with cling film and put it in the cold for at least 4 hours.
6. Garnish the cake with fresh whole strawberries. To decorate you can carve the strawberries. Then carefully remove the cake from the springform pan and, if desired, tie a satin ribbon around the cake.
Do you love strawberries?There are other delicious strawberry desserts here!
