I made an elegant Charlotte cake with fresh cherries. I cut neatly shaped ladyfinger cookies, split them up and down, and hardened them. I think it gives a unique feeling. I cut the cookie in half, put it on the bottom and cut about 1/3 at the top to make it smaller. Because cherries are domestic cherries, the size is small, so I put it in the middle to look elegant and beautiful. When wrapping cherries, make sure that the holes where the seeds were removed go up and down so that the sides of the fruit are nicely exposed. Since the cream is custard and whipped cream it is soft and moist so I think it goes well with the cherries.

♥ Ingredient

Mold size: 15cm × 7cm

3 egg yolks

60g sugar

Corn Starch 18g

1/8ts vanilla beans

300g hot milk

50g cherries

10g sugar

6g gelatin leaves

25g sugar

250g whipped cream about 50%

Cherry
1 cake mold 12 cm

Thumb Cookies

♥ Recipe

1. Mix egg yolks with sugar, add cornstarch and mix well, then add vanilla bean powder and mix well.

2. Pour in the hot milk little by little, mix well, simmer until thickened, then transfer to another bowl and cover with cling film to cool.

3. Puree the seedless cherries with a blender, add to the pot with the sugar, cook until thickened, let cool.

4. Soak the gelatin leaves in cold water for about 10 minutes.

5. Strain the cooled custard cream through a sieve, remove the soaked gelatin, put in the microwave to melt for about 10 seconds and then mix into the custard cream.

6. Add the sugar and mix well, add about 50% of the fresh cream and mix well, divide the cream in half, add the boiled cherries and mix well.

7. Glue the edges of the cut ladyfinger cookies to the edges and place a 12cm sponge cake sheet on the bottom.

8. Alternately layer the cherry and white cream, then layer the seeded cherries on one side, then layer the white cream and the smaller cut ladyfinger biscuits on one side.

9. Alternately pour the remaining cream and let it harden in the fridge for about 3 hours.