Lemon Charlotte pie
This is a french dessert with a great looking and it costs relatively little to make even if you are very clumsy in the kitchen.
The Charlottes are cakes with a gelatinized insider, curd or ice cream while the outside is made with biscuits or ladyfinger so that acquires a "conventional" look. Generally the biscuits are dipped in liquor to prevent breakage .
Ladyfingers ( enough to line the perimeter of the mold and the bottom )
700 grams / 1.5 Lb of cottage cheese
250 grams / 8.8 oz of icing sugar
A cup of whipping cream
12 sheets of gelatin
Rum or brandy (optional )
If the cake is meant for children we 're going to heat half a glass of liquor without allowing it to boil for about 10 minutes. Thus the alcohol will evaporate. But if you will not use liquor use dry ladyfingers though it will be more difficult to keep in the right position .
Very briefly dip the ladyfingers in the liquor and stick to the inner wall of a tall mold. The ideal mold should be wide and tall and easy to demold.
We cover the entire inside with ladyfingers and do the same with the bottom. No matter if there are gaps between them.
Soak gelatin in cold water .
In a saucepan heat the juice of two lemons and when warm add the well drained gelatin. Reserver .
In a bowl we beat cheese, icing sugar , cream, peel the skin of one of the lemons and pour the juice we have obtained from the two fruits.
Well, we're almost done. Pour this mixture into the mold and introduce it in the refrigerator overnight. The next day we turn upside down and the cake will demold as a block, giving the appearance of a real cake but with inside gelatinized .
It's a dessert that never fails ! You can do it with different fillings : chocolate, fruit , cream etc ...