Charlotte Cake with Strawberries

Recipe

The Charlotte Russe cake is a true showstopper. This version is easier than other recipes. By buying the ladyfingers from the store, you save yourself a lot of work while still impressing everyone. Delicious with fresh strawberries!

Recipe Information

Pastry
Serves 8
Dessert
60 min

Ingredients

250 grams strawberries
175 grams ladyfingers
500 milliliters milk
2 teaspoons agar agar
1 tablespoon vanilla sugar
2 tablespoons granulated sugar
300 grams custard powder
250 milliliters whipped cream
1 teaspoon lemon juice

Cooking Instructions

Bring 500 milliliters of milk to a boil with the agar agar, vanilla sugar, and granulated sugar. Let it simmer gently for 3 minutes.
Mix the custard powder with a splash of milk and stir it into the boiling milk mixture. Let it cook for another 3 minutes, stirring regularly. Remove from heat.
Meanwhile, whip the cream with the teaspoon of lemon juice until stiff. Gently fold the whipped cream into the milk mixture.
Slice six strawberries into thin slices.
Line the bottom and sides of a cake ring with ladyfingers. Lay some strawberry slices on top and pour half of the cream mixture over them.
Add another layer of ladyfingers, some more strawberry slices, and the remaining cream.
Decorate the cake with the remaining strawberries. Let it set in the refrigerator for at least three hours, but preferably overnight.
Carefully remove the ring and present the cake with a ribbon tied around it.